Emulsifier Free Vegan Confit Tomatoes
Total time1 hr 10 min
Prep time10 min
Cook time1 hr
5.0(7)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 ½ lb cherry tomatoes or grape tomatoes
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!