Low Sodium Vegan Confit Tomatoes

Total time1 hr 10 min

Prep time10 min

Cook time1 hr

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Ingredients

4 servings

1 ½ lb cherry tomatoes or grape tomatoes
Sunset Flavor Bombs Cherry Tomatoes
Simple Truth Organic Cherry Tomatoes On The Vine
O Organics Organic Medley Cherry Tomato - Each
The 99 Fresh Cherry Tomatoes Medley
Cherry On The Vine Cherry Tomato
See all
½ cup extra-virgin olive oil
6 cloves garlic, peeled and lightly smashed
4 sprigs fresh thyme
2 sprigs fresh rosemary
½ tsp red pepper flakes (optional)
¾ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tsp balsamic vinegar (optional)

For serving

fresh basil leaves, for serving (optional)
crusty bread or toast, for serving (optional)

Instructions

1
Heat the oven to 300°F (150°C). Place the tomatoes in a single layer in an 8×8-inch baking dish or a similarly sized oven-safe skillet.
2
Nestle the smashed garlic cloves, thyme sprigs, and rosemary sprigs among the tomatoes. Scatter the red pepper flakes over the top, if using. Pour the olive oil evenly over everything, then season with the salt and black pepper.

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