Rosemary Garlic Tomato Confit

Screen Shot 2018-07-26 at 11.30.22 AM

Rosemary Garlic Tomato Confit

1 cup extra-virgin olive oil
3 large cloves garlic, crushed, skins discarded
1 (3-inch) sprig fresh rosemary
2 dried bay leaves
2 pints cherry tomatoes, halved

In a medium sauce pan over low heat, combine the olive oil, garlic, rosemary and bay leaves. Mix until well coated and cook until just beginning to bubble. Stir in the tomatoes and cook until the tomatoes collapse. Discard the rosemary and bay leaves before serving.

Add confit to pasta or serve over toasted bread.

Note: If you enjoy a little heat, add a pinch of red pepper flakes to the confit to spice things up!

 

 

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2 thoughts on “Rosemary Garlic Tomato Confit

  1. Nathan, Can you please tell me WHY your site wont allow me to save any of your recipes? Youd get allot more exposure on Pintrest

    On Thu, Sep 6, 2018 at 1:12 PM, Chef Nathan Lyon wrote:

    > Chef Nathan Lyon posted: ” Rosemary Garlic Tomato Confit 1 cup > extra-virgin olive oil 3 large cloves garlic, crushed, skins discarded 1 > (3-inch) sprig fresh rosemary 2 dried bay leaves 2 pints cherry tomatoes, > halved In a medium sauce pan over low heat, combine the olive oil, g” >

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