Slow roast tomatoes, onions and garlic confit

Tomato, onion and garlic confit served on crusty bread

Slow Cooked Cherry Tomatoes, Onions and Garlic Cloves

This is such a simple recipe to prepare, it’s also super tasty, versatile and healthy! These confit tomatoes can be served on crusty bread croutons, like a bruschetta, incorporated into BLT sandwiches, or added to stews for extra flavour.

Yellow, red and orange cherry tomatoes

For this recipe, you can use the variety of cherry tomatoes you prefer or have on hand. For my French tutorial, I chose colorful tomatoes.

Makes about 4 cups

Ingredients

4 cups (1L) cherry tomatoes, halved

1/2 red or yellow onion, peeled and sliced ​​into rings

10 garlic cloves, peeled and halved

1/2 cup avocado oil or other vegetable oil

1/2 teaspoon dried or fresh thyme

2 tbsp. organic cane sugar

1 generous pinch of salt

Slow cooked prebiotic rich recipe

Instructions

  1. Preheat your oven at 350°F and place the rack in the center of the oven.

  2. In a large baking dish or pan, add your onions, garlic, tomatoes, and all the other ingredients. Stir everything thoroughly with a spatula.

  3. Put your dish in the oven for about 30 minutes, occasionally watching the cooking. To increase the level of caramelization of your confit, you can opt to continue cooking for 3 hours, but adjust your oven to 250°F.

  4. When your tomatoes, garlic and onions are lightly caramelized, take your dish out of the oven and let cool for about 1 hour.

  5. Serve on bread croutons, Bruschetta style, or in your favorite sandwich.

Store your slow roast tomatoes in the refrigerator in an airtight container. They will keep for about 1 week.

A perfect appetizer that will surely please your guests

Have you tried my lightly spiced nuts that go really well with this recipe as appetizers?

Discover my entire collection of plant-based recipes here!

Main Course, EnglishValérie GagnonComment