Tomatoes Slow-Roasted with Basil Pesto (Confit Method)
These Tomatoes Slow-Roasted with Basil Pesto is absolutely delicious spread over toast, spooned over pasta, served with cheese and crackers or served alongside chicken or fish. And it’s a great topping for pizza, the uses are limitless.
- Prep Time: 5
- Cook Time: 1 Hr
- Total Time: 0 hours
- Yield: 12 1x
- Category: Condiments
- Method: Oven
- Cuisine: French
Ingredients
20 ounces fresh cherry tomatoes
1 cup olive oil
1/4 cup basil pesto
1 tablespoon sugar
1/2 teaspoon red pepper flakes
Instructions
-
Preheat the oven to 275 degrees. Wash and dry the cherry tomatoes, using a clean kitchen towel or paper towel.
-
Combine olive oil, pesto sauce, and sugar into a small mixing bowl, whisk (affiliate link) to combine.
-
Place the cherry tomatoes in a single layer in a rectangular baking dish.
-
Place in the preheated oven and roast for 1-1½ hours. The oil will bubble slightly.
-
Remove from the oven and allow to cool a bit before serving.
Notes
Use the right size baking dish or pan. The tomatoes should be submerged in the oil. Using a baking dish or pan that’s too large will not allow the tomatoes to be submerged in the oil.
