Kristin’s Tomato Confit | GreenSmoothieGirl
Kristin's Tomato Confit
The amount you use of each ingredient will depend on your preferences. Play around and find what works for you!
- garden-fresh cherry tomatoes
- yellow tomatoes (optional)
- garlic
- rosemary
- olive oil
- sea salt
- freshly ground pepper
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Fill the bottom of an 8x13 pan with whole garden-fresh cherry tomatoes, or adjust pan size for your circumstances. Add yellow tomatoes for color if available.
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Crush the cloves of an entire bulb of garlic and add it to the pan.
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Add the leaves of two sprigs of rosemary.
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Drizzle with olive oil and add sea salt and freshly ground pepper, to taste.
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Bake at 300 degrees for an hour.
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Remove from oven and smash coarsely with a potato masher. Spread on bruschetta, on its own or with goat cheese, or add to couscous, quinoa, or pasta as a sauce.
Categories: Dips & Starters
