Spicy Tomato Confit
Fragrant, juicy cherry tomatoes slow-cook in extra virgin olive oil with garlic, chile de árbol, and fresh herbs... it's delightful on everything from rustic bread to eggs, and pizza!
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Ingredients
- 2 pounds cherry tomatoes - see Ingredients Notes in post
- 1 ½ cups olive oil
- 1 bulb garlic - or more!
- ¼ cup finely chopped fresh herbs - I like cilantro and oregano
- dried chile de árbol peppers - see Ingredients Notes in post for tips
- 1 teaspoon sea salt - more or less to taste
- fresh ground pepper
Instructions
- Preheat the oven to 250ºF/120ºC.
- Arrange the tomatoes, garlic halves, garlic cloves, and chile de árbol in the casserole dish. Pour the olive oil over the tomatoes. Press the chiles and garlic down into the oil. Sprinkle with chopped herbs, and season generously with sea salt and fresh ground pepper.
- Place the casserole dish in the preheated oven. Roast until the tomatoes are starting to wrinkle but not burst (2 hours +/-). Cool completely.
- Remove the stems if present. Place tomatoes, chiles (if desired), and garlic in an airtight container. Cover with oil. Refrigerate until ready to serve.
Notes
Do not feel like you need to use tomatoes on the vine. It does make the process longer and messier!
Quantifying macros on this recipe is not really possible due to the fact that all that oil is not consumed.
Nutrition
Calories: 65kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com