Red and Yellow Cherry Tomato Confit

Ingredients

• 1 pint red cherry tomatoes, stemmed
• 1 pint yellow cherry tomatoes, stemmed
• 3 garlic cloves, smashed and peeled
• ¼ cup extra virgin olive oil
• 3 sprigs fresh rosemary, leaves removed and stem discarded
• Pinch crushed red pepper flakes
• Coarse sea salt or kosher salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    154 calories; 14 grams fat; 2 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 9 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 325 degrees. Spread tomatoes and garlic out on a baking sheet. Drizzle with oil, and sprinkle with rosemary, crushed red pepper, a large pinch of salt and several grinds of pepper. Bake until tomatoes are wrinkled and fragrant, about 45 minutes, shaking pan once or twice. Transfer tomato pan to a rack to cool. Discard garlic. Use confit in salads, or serve over dishes like pasta, fresh ricotta cheese or polenta, or on grilled meats, fish or fowl.

1 hour