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Tomatoes confit with goat cheese and herbs
Deliciously slow-cooked to perfection, this tomato confit served with creamy goat cheese and tangy herbs is the perfect appetizer to serve to any crowd.
YIELDS
6
TO
8
Ingredients
- 12 to 14 medium tomatoes
- 2 shallots, thickly sliced
- 3 to 5 thyme sprigs
- 3/4 cup (187 ml) olive oil
- 2 teaspoons brown sugar
- Kosher salt and black pepper, to season
- 3 garlic cloves, finely minced
- 1/4 cup chopped parsley
- 150 g goat cheese
Directions
- Heat your oven to 325º F and prepare your tomatoes by quartering, coring, and removing the juicy pulp from the inside.
- Add the tomatoes to a baking dish along with the shallots, thyme, oil, and brown sugar, and season with salt and black pepper.
- Roast in your oven for one hour and 15 minutes. As soon as you remove the tomatoes from the oven, remove the sprigs of thyme and stir in the minced garlic and parsley. Allow the tomatoes to cool slightly or fully to room temperature and serve scattered with the goat cheese. Enjoy!
