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.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 12 to 14 medium tomatoes
- 2 shallots, thickly sliced
- 3 to 5 thyme sprigs
- 3/4 cup (187 milliliters) olive oil
- 2 teaspoons brown sugar
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped parsley
- 3 garlic cloves, finely minced
- 5.3 ounces (150 grams) goat cheese
Instructions
- Heat your oven to 325 degrees 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 1 hour and 15 minutes. As soon as you remove the tomatoes from the oven, remove the sprigs of thyme and stir in the parsley and garlic. Allow the tomatoes to cool slightly or fully to room temperature and serve scattered with the goat cheese.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 294 |
| Total Fat | 26 g |
| Saturated Fat | 6 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 6 g |
| Cholesterol | 9 mg |
| Sodium | 606 mg |
Reviews
Made as an appetizer for an anniversary party. Delicious.
Excellent recipe and one we keep coming back to.
Family requests this frequently so I’ve made it at least 10 times since Many made it on TV. It works for main entree, appetizer, or snack. Very versatile dish.
Made this four times, we love it so much it’s become the main corse
This is my new MOST favorite recipe. I made as an appetizer and liked it so, so much I now make a double batch and serve it over pasta. It’s sooo easy to make and sooo, sooo delicious. Thank you for this wonderful recipe. PS. I always forget to buy shallots, so I just use white onion.
I am done twice and the shallots burn. Is nobody else having this issue? I even stir it several times while it’s baking at 325 for well over an hour which I think is way too long. I also think the temperature needs to be higher to roasted tomatoes faster and avoid burning of the shallots.
When I saw this recipe on Mary’s show, I knew I needed to make it. I used cherry tomatoes cut in half, no shallots, dried thyme, fresh basil, white sugar, salt, pepper, roasted garlic cloves and homemade roast garlic oil but only 1/4 cup. After roasting, I put it on 8 oz of pasta. So incredibly yummy.
This is excellent with or without the goat cheese. Everyone loved it!
I am going to make this, and I know it will be great because I know the flavors but was wondering, what about adding bacon bits? Salty, texture? Or gilding the lily?
I can give this 5 stars even though I haven’t made it bc I have made a very similar recipe from another recipe website, a recipe called “roasted cherry tomato caprese’ which is so delish. It uses cherry tomatoes, thyme, garlic cloves, (no sugar and no shallots) and olive oil, very similar ingredients to this one. You add fresh mozzarella torn into pieces and sprinkle on top at end, and put on toasted bread. Very similar ingredients and recipe steps. Cook at 350 for 45 mins. I personally would use cherry tomatoes bc it makes this dish even easier with less prep needed and faster cooking time, no fussing with cutting up and seeding Roma tomatoes. Either way, there’s something so good when you bake tomatoes in oven in olive oil with cheese on top.