Ingredients
Paste
3 smashed garlic
1T chopped fresh thyme
1T chopped fresh oregano
1T minced fresh rosemary
kosher salt + ground black pepper
2T olive oil
Tomatoes
1# halved organic, inseason cherry tomatoes
2t organic sugar
Olive oil
Directions
First, a couple of hours in advance mix the oregano, rosemary and thyme in a small bowl with the smashed, peeled garlic. Add a small squirt of olive oil to mix, and essentially make a paste. Add some salt and pepper to taste. Cover the bowl and set aside in the fridge for marinating the flavors.
2) When ready to cook, heat the oven to as low as it can go, say 200F (lower is ok, but not higher). Prepare a parchment lined baking sheet that has sides. Cut the cherry tomatoes in half.
- Easiest way is to place a handful of cherry tomatoes, minus the green vine, on a small plate. Put another small plate upside down on top so your serate knife can slip between the two places and cut all the tomatoes in half. Keep doing this until all are cut in half.
- You can also choose to de-skin the tomatoes by simply roasting them a bit or placing them in boiling water for a few seconds. The skins will blister and can be easily removed.
3) Arrange the halved cherry tomatoes cut size up on the lined baking sheet. Season with salt and pepper, and smear the herbed garlic over all the tomatoes. From a height of 12″ sprinkle up to 2t sugar over the tomatoes, then pour olive oil over the food so that they are almost all submerged in oil. Bake for ~2 hours. They should be a bit roasted but not runny wet or extremely dry.
- At this point if you want as soon as you bring them out of the oven you should be able to pinch the skins off if you want. Otherwise you can leave them on and eat as is.
4) Serve immediately, or store in airtight containers in the fridge for up to 2 weeks.
[x] Flexitarian + Omnivore
[x] Vegan
[x] Vegetarian
[x] Pescatarian
[x] Gluten free
[x] Weight Maint
[O] Keto Diet
[x] Mediterranean
[O] Lectin Avoidance: Tomato
[x] Oxalate Avoidance
[O] Purine Avoidance: Tomato
Comments
CAUTION: Botulism is of concern with raw garlic because it of its low acidity. So treat this with care.
- Make sure your jars are sterile to begin with; boiling the jars and lids in water, and letting them air dry before you pack in food. Make sure the lid creates a tight seal.
- Use a clean spoon to move the food from the pot to the jars.
- Be sure you have added enough of the cooked oil to cover the garlic completely as that reduces the oxygen and moisture for the botulism to grow. Add more oil if required.
- Cool the food as quick as you can and get the jars into the fridge.
How to use Tomato Confit? Serve cherry tomatoes confit with parmesan shavings over pasta, or meat, or as a bruschetta topping. Add to a summer salad.
