Easy Cherry Tomato Confit Recipe
I am eternally guilty of letting food go to waste. At the start of the week I have grand plans of cooking every night, and then somehow by Friday I’m left with a few large unopened containers of food. This year I’m hoping to waste less and post more recipes about how to repurpose your leftovers and in this case, use that last container of cherry tomatoes that are about to go bad. So today I present to you, the best, easiest cherry tomato confit recipe you will ever make.
These cherry tomatoes take about 30 seconds to prep, and 2 or so hours to cook. You can flavor them with whatever you want. I love to keep it simple with thyme and garlic. You can keep them in your fridge for up to a month! Here are some ideas of how to use the confit tomatoes:
- In omelettes
- On your cheese board with crackers and cheese
- In wraps
- Bruschetta
- On pizza
- In pasta!!!!! (my mouth is watering at that thought)
- Cooked in the oven with chicken
- Blended into soups
- On tarts
- Topped on steamed fish with pine nuts and cilantro
The possibilities are endless!!!!
Ingredients
Method
- Pre-heat oven to 250 degrees F.
- Place tomatoes in a pyrex dish so that they are spread out in an even layer. Add in all your ingredients. Bake about 2 – 2.5 hours until the skins look wrinkled and like the tomatoes want to burst.
- Once cooled, store in the fridge in a container for up to a month!
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