Confit Garlici Cherry Tomatoes
Prep. Time
10 minutes
Cook Time
1 hour
Servings
3-4 plates
Difficulty
Easy
Gluten-Free, Soy-Free, Nut-Free, dairy-free, egg-free
Oven
Cooking required:
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This roasted cherry tomato and garlic dish is the perfect, flavorful addition to any meal. The slow roasting brings out the natural sweetness (balanced with sourness) of the tomatoes while softening the garlic into a delicious spreadable treat. It’s simple to make, and the result is a vibrant, savory topping that pairs beautifully with sandwiches or works as a light appetizer for brunch. I must say, I understood what a gem this recipe is only after so many friends asked for it..
Ingredients
15-20 cherry tomatoes, washed
15-20 garlic cloves, with the peel
1/2 cup extra-virgin olive oil
Coarse salt, to taste
3-4 fresh Rosemary sprigs
1/2 tsp dried thyme
Instructions
Preheat the oven to 400F/200C.
In an oven-safe dish, place the cherry tomatoes and the garlic cloves (separated, with the peel) and spread them out.
Drizzle olive oil over the dish and generously add salt.
Spread the rosemary and thyme evenly.
Cover the dish with Aluminum foil, and place in the oven for 30 minutes.
Remove the foil and keep baking the dish for 30 more minutes or until the tomatoes seem slightly scorched and golden
Notes
This is a great tapas, wonderfully pairs with spreads and breads at brunch or light dinner. Best served cold/at room temperature.
The garlic cloves easily slide out of their peel (just suck it out!).
