No Crumbs Left Tomato Confit

Teri Turner

A versatile Tomato Confit recipe full of fresh tomato flavor from Teri Turner’s “No Crumbs Left, Recipes for Everyday Food Made Marvelous” cookbook

3.73 from 11 votes

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Prep Time 5

Cook Time 30

Course Side Dish

Cuisine American

Servings servings

Calories 1641 kcal

Ingredients

5 cups cherry or grape tomatoes
2 1/2 cups extra virgin olive oil
1 cup fresh basil leaves
2 garlic cloves crushed
1 teaspoon Kosher salt

Instructions

Preheat oven to 350 F
In a shallow baking dish (11x7 inch works well), immerse the tomatoes in the olive oil, ensuring tomatoes are completely covered. Tuck the basil leaves and garlic into the dish and sprinkle with salt. Bake with 30 minutes, or until the tomatoes are tender, hot and bubbling.
Remove from the oven and let cool to room temperature. Once cooled, transfer the tomatoes and oil to glass jars, making sure oil completely covers the tomatoes, and seal the jars.
Store in the refrigerator for up to 1 month.

Notes

Store in the refrigerator for up to 1 month or blend and freeze.

Nutrition

Calories: 1641kcalCarbohydrates: 11gProtein: 3gFat: 180gSaturated Fat: 25gSodium: 807mgPotassium: 575mgFiber: 2gSugar: 6gVitamin A: 1637IUVitamin C: 59mgCalcium: 47mgIron: 3mg

Keyword ketchup, recipe, tomato

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