Tomato confit

Tomato-Garlic Confit

This tomato confit is an amazing topping on a Crostini Board.

Type: Parve Prep Time: 50 minutes Level: Not mentioned Pesach: With Kitniyot

Main ingredients

3–4 cartons sweet cherry tomatoes

 6–8 fresh cloves garlic

 4–6 sprigs fresh thyme

 olive oil

 pink Himalayan salt

 chopped parsley, to serve

 Maldon salt


Preheat oven to 350 degrees Fahrenheit.

In a rimmed glass dish, place cherry tomatoes, olive oil, thyme and salt.

Cook tomatoes for approximately 45–50 minutes, until soft and melt in your mouth.

Transfer to bowl. Sprinkle with Maldon salt and chopped parsley.

Serve on crostinis with chopped basil, or over pasta, baked fish or as a side for rib roast. For more serving ideas see @the_chefs_wife.