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–+ servings
Tomato confit in black oval staub

Tomato Confit

Penny Kovacs
This Tomato Confit is slow-roasted in olive oil, creating the most intense, little bites of sweet flavor that is simply irresistible. You'll want some crusty bread or your favorite pasta for this one!
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Appetizer, Brunch, Dinner
Cuisine American
Servings 4 people

Ingredients
  

  • 1 ½ lb Tomato Cherry
  • 1 head Garlic skin on, cut in half
  • 1 cup Extra Virgin Olive Oil may need more or less
  • 1 whole Lemon zested
  • 2 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 5 sprigs Thyme fresh, optional but recommended

Instructions
 

  • Preheat oven to 225˚.
  • Place tomatoes in oven proof casserole dish, in one layer.
  • Add garlic halves to dish.
  • Pour olive oil over so that it comes about half way up the tomatoes being sure to drizzle over the garlic as well.
  • Sprinkle with salt and pepper.
  • Zest lemon over top.
  • Place thyme sprigs on top.
  • Roast for 90 minutes (its worth the wait and the house will smell amazing!).
  • You can store in glass jar, allow to cool, squeeze roasted garlic out of the skin and put cloves in jar and cover with oil.
  • Enjoy!
Keyword Condiment, Confit, Dairy-free, Gluten-free, Paleo, Tomato, Vegetable, Whole30
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal