Eosinophilic Esophagitis Friendly Vegan Confit Tomatoes
Total time1 hr 10 min
Prep time10 min
Cook time1 hr
5.0(7)
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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)
Can be omittedcrusty bread
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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