Spicy Tomato Confit
Sweet, jammy, melt in your mouth tomato confit. Slow cooked tomatoes in EVOO, spices, chilies, and garlic.
Servings 5 people
Equipment
- 1 baking dish
Ingredients
- 2 pints grape or cherry tomatoes cut in half
- 3-4 bulbs garlic tops chopped off to expose the cloves
- 4-5 whole Calabrian chilies
- 3/4 tsp dried basil
- 3/4 tsp dried thyme
- 3/4 tsp dried oregano
- 1+ cup olive oil mild EVOO
- salt
Instructions
- Start by cutting off the tops of the garlic so that the bulbs are exposed. Cut the grape tomatoes in half, and place everything in a large baking dish with the bulbs facing up.
- Sprinkle a generous amount of salt and equal parts thyme, basil, and oregano.
- Layer in the Calabrian chilies and pour in the olive oil, making sure not to miss pouring it over the garlic bulbs. You're aiming to not submerge the tomatoes entirely; pour until they are 3/4th submerged. Depending on the size of your pan this might be 1+ cups of olive oil.
- Cover with aluminum foil and roast in a 375 degree oven for 1 hour, until the garlic is soft and the tomatoes are wilted and jammy.
Notes
Storing is critical for this recipe, please read the body of this post for storing safety and instructions