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
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!).
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!