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.
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Servings: 12
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Ingredients
- 20 ounces fresh cherry tomatoes
- 1 cup olive oil
- ¼ cup basil pesto
- 1 tablespoon sugar
- ½ 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 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.
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.
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.
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