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Recipe by Adina Schlass

Tomato-Garlic Confit

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Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

I love this tomato confit as a topping on my Purim Seuda Crostini Board. It’s amazingly flavorful and helps to round out my topping options so each of my guests finds something they love. But you could also serve it alongside any beef dish or even tossed into pasta.

Ingredients

Main ingredients

  • Himalayan pink salt

  • chopped parsley, to serve

  • Maldon salt

Directions

Make the Confit

1.

Preheat oven to 350 degrees Fahrenheit.

2.

In a rimmed glass dish, place cherry tomatoes, garlic, olive oil, thyme and salt.

3.

Cook tomatoes for approximately 45–50 minutes, until soft and melt in your mouth.

4.

Transfer to bowl. Sprinkle with Maldon salt and chopped parsley.

5.

Serve on crostinis with chopped basil, or over pasta, baked fish or as a side for rib roast. For more serving ideas see @the_chefs_wife.

Credit

Photography by Levi Teitlebaum [LT] – www.ellteephoto.com

Tomato-Garlic Confit

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leah gross
leah gross
11 months ago

The recipe isn’t clear do you bake the garlic and tomato together?

Raquel
Raquel
Reply to  leah gross
11 months ago

Yes 🙂

yocheved ringer
yocheved ringer
2 years ago

Do you cook the garlic with the tomatoes?

Chani Engel
Chani Engel
Reply to  yocheved ringer
1 year ago

Yes