No Measuring Allowed: Spicy Tomato Garlic Confit
Recipe brought to you by Sina Mizrahi
Welcome to our weekly lifestyle column, No Measuring Allowed. Every week we’ll be sharing fun and easy Shabbat desserts and, starting this week, savory dishes too. The recipes won’t require any measuring or special equipment, and call for about 6 ingredients! Perfect for busy moms and dads, or kids who love to help in the kitchen!
Spicy Tomato Garlic Confit
1 pint cherry tomatoes (about 2 cups)
7 to 8 cloves garlic
7 dried chile de arbol (a long, red, slender, very hot variety)
2 sprigs fresh rosemary (or 1/2 teaspoon dried rosemary)
Chili flakes to taste (1 teaspoon is suggested)
Kosher salt to taste (1 teaspoon is suggested)
Cracked black pepper to taste
Extra-virgin olive oil
Prepare the Spicy Tomato Garlic Confit
- Heat oven to 250 degrees Fahrenheit.
- Place all the ingredients in a small ovenproof dish. Pour in olive oil – it should just cover the mixture. Bake for two hours or until fragrant and fork tender. Serve with good bread.