Kristin’s Tomato Confit
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)
- olive oil
- sea salt
- freshly ground pepper
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.
Crush the cloves of an entire bulb of garlic and add it to the pan.
Add the leaves of two sprigs of rosemary.
Drizzle with olive oil and add sea salt and freshly ground pepper, to taste.
Bake at 300 degrees for an hour.
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