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Tomato and Garlic Confit

Such a easy and fancy partner for you Challa on Shabbat
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Appetizer
Cuisine: Mediterranean
Keyword: dips, gluten-free, shabbat, soy-free, vegan
Servings: 4 people
Author: Bayla

Equipment

  • Oven, Oven to Table Dish, Knife

Ingredients

  • 2 cups cherry tomatoes
  • 10 garlic cloves
  • 1/2 cup olive oil enough to cover the veggies in the dish your using
  • sprinkle coarse salt

Instructions

  • Preheat oven to 180°C or 350°F.
  • Place the cherry tomatoes in an oven to table dish. Add the peeled garlic. Drizzle the olive oil over the tomatoes and season with salt.
  • Bake for about about 50 minutes, until the cherry tomatoes are all wrinkled and are slightly bursting. Occasionally check the tomatoes and garlic to prevent them from burning.
  • Once done, allow to cool at room temperature before storing. Store with the oil and juices covered.

Notes

  • Warm on your blech Friday night (if there is a lot of liquid put on the blech before shabbat starts).
  • Can also be served at room temperature.
  • It can be refrigerated for up to 1 month or stored in your freezer for up to 3 months if the tomatoes are all completely covered in the oil.