How to Make Tomato Confit

This is one of the easiest ways we know to use up a large number of cherry tomatoes.

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Just roast them! Not only are they incredibly delicious, but versatile too. This tomato confit is great on pasta, pizza, bread, or spaghetti squash. You can even blend it up and add butter, stock, flour, and basil to make tomato soup!

🍅Tomato Confit🍅

Preheat oven to 275.

Ingredients:
Baking sheet full of cherry or half tomatoes
12 cloves garlic
1 tsp sea salt
1 tsp pepper
1/2 to 1 tsp crushed red pepper flakes
5 sprigs of thyme

Coat everything in olive oil plus cover the bottom of the pan in olive oil (about half a cup).

Roast on 275. Baste with the oil/roll tomatoes around after an hour. It is ready when the tomatoes burst (about 1.5 hours). If you prefer softer garlic, add the garlic at the one hour mark.

Put in a jar (good for a few weeks in the fridge) or freeze in the jar to enjoy later.

Tomato Confit over spaghetti squash with parmesan