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!
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Appetizer, Brunch, Dinner
Cuisine American
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
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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
Mention @pennypsprimal or tag #pennysprimal