Slow-Cooker Cherry Tomato Confit

slow-cooker-cherry-tomato-confit
Photo by Gentl & Hyers
Rating
Read Reviews
  • Makes six ¾-cup or four  1 ⅛-cup gifts
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 100 calories
    • Fat 10 g
    • Sat Fat 1.5 g
    • Cholesterol 0 mg
    • Sodium 180 mg
    • Protein 0 g
    • Carbohydrate 3 g
    • Sugar 2 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 12 mg

Combine the tomatoes, thyme, rosemary, oil, and salt in the bowl of a 4- to 6-quart slow cooker. Cover and cook on high for 4 hours, or until the tomatoes are softened and slightly wrinkled.

Let cool completely. Divide the tomatoes, cooking juices, oil, and herbs among 4 or 6 resealable rubber-rimmed jars.

Store in the refrigerator for up to 2 weeks.

Ingredients

  1. Check 3 pounds mixed cherry and grape tomatoes (about 4 pints)
  2. Check 1 bunch fresh thyme
  3. Check 1 bunch fresh rosemary
  4. Check cups extra-virgin olive oil
  5. Check 1 tablespoon kosher salt

Directions

  1. Combine the tomatoes, thyme, rosemary, oil, and salt in the bowl of a 4- to 6-quart slow cooker. Cover and cook on high for 4 hours, or until the tomatoes are softened and slightly wrinkled.
  2. Let cool completely. Divide the tomatoes, cooking juices, oil, and herbs among 4 or 6 resealable rubber-rimmed jars.
  3. Store in the refrigerator for up to 2 weeks.