Cherry Tomato Confit

Cherry Tomato Confit

What you'll need

  • 4 pints cherry tomatoes
  • 6 cloves garlic
  • 6 sprigs fresh thyme
  • 1/4 cup Kinloch Pecan Oil
  • 1/4 teaspoon salt and pepper

Directions

On a large rimmed baking sheet, toss cherry tomatoes, garlic (smashed and peeled) thyme, pecan oil, salt and pepper. Bake at 350 degrees until tomatoes are wrinkled and fragrant, about 45 - 50 minutes, shaking pan halfway through. Let cool. 

Tips

Use confit on bruschetta, in salads, over pasta, grilled meat or fish. To store, transfer to jar, top with pecan oil and refrigerate up to a week.

Makes 4 cups. (About sixteen 1/4 cup servings)




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