How To Make Tomato Confit (Slow-Roasted Tomatoes)

• 分量: 8 servings
• 調理時間: 5 minutes
• 総時間: 2 hours 5 minutes

材料

1 pound tomatoes (cherry, baby plum, rainbow cherry, etc.)

6 garlic cloves

few sprigs thyme (or rosemary, oregano, chili flakes, etc.)

3/4 cup olive oil (extra virgin olive oil is best; mild, not too expensive oil works too)

1 tsp salt

black pepper (optional)

手順

Add the items to a deep baking tray or casserole dish. I placed the thyme first, then added the tomatoes and cloves.I left the green tops of the tomatoes and the garlic skin. You can remove them in advance if you prefer.

Add the olive oil. Add enough so that the tomatoes are all covered at least 1/3 of the way.

Slow roast the tomatoes in the oven for 2-2.5 hours at 195ºF/90ºC(fan-assisted). The tomatoes should begin to burst and blister but without entirely losing their plump shape.

Allow the tomato confit to cool enough to remove the green tops and garlic skin and then allow them to cool to room temperature before transferring to jar/s. If the tomatoes aren't completely covered then top them up with a little more olive oil and then store them in the refrigerator or freezer(*read notes)

栄養

• サービングサイズ: 0.25 cup
• カロリー: 193 kcal
• 脂肪総量: 20 g
• 飽和脂肪: 3 g
• ナトリウム: 294 mg
• 炭水化物総量: 3 g
• 食物繊維: 1 g
• 糖質総量: 2 g
• タンパク質: 1 g