Simple Tomato and Garlic Confit | Vegan, Gluten-Free
An easy way to preserve freshness during tomato season, and use on pasta, meat, or fish. Make sure to look for organic tomatoes and preferably, local.
Ingredients
- 1 lb organic tomatoes mixed variety
- 1 head garlic
- extra-virgin organic olive oil to drizzle
- grey sea salt a pinch
- 1 tsp dried oregano or 2 tsp fresh
- 1/2 tsp dried thyme or 2 sprigs fresh thyme
- 1 tsp dried basil or 1 tsp fresh (minced)
- organic chili a pinch (optional)
Instructions
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Warm oven to 325F.
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Wash and cut the tomatoes. Place on a baking sheet lined with parchment paper.
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Cut the top of a whole garlic head and place on the baking sheet. Or separate each garlic clove (leave the skin on) and mix with the tomatoes.
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Generously drizzle with good quality olive oil, sprinkle the sea salt and spices all over.
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Put in oven and bake at 325F for about 45-60 minutes or so, depending on how roasted you want them to be, and how big your pieces of tomatoes were.
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Once cooked, simply push on the bottom of the garlic cloves and they should pop right out. You can then chop and mix with the tomatoes, making sure to scoop up all the yummy juices, herbs and oil.
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Store in an airtight container (like a mason jar) in the fridge for 2-3 weeks, or for later use, fill up the mason jars with the hot tomato garlic mixture, tighten the lids without forcing, carefully lower the closed jars in a large pot of boiling water, and boil for 12 minutes. Then remove from the heat and let cool down at room temperature. Tighten the lids once more before storing.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 42kcal | Fat: 1g | Sodium: 36mg | Potassium: 296mg | Carbohydrates: 7g | Fiber: 1g | Sugar: 3g | Protein: 1g | Vitamin A: 945% | Vitamin C: 17.7% | Calcium: 32% | Iron: 0.8%