Confit Tomatoes with Fresh Mozzarella
INGREDIENTS
1 lbs cherry tomatoes
½ cup Chuck Hughes olive oil
6 cloves garlic, peeled and smashed
3 sprigs fresh rosemary
6 sprigs fresh thyme
1 tsp salt
½ tsp black pepper
½ cup Chuck Hughes olive oil
6 cloves garlic, peeled and smashed
3 sprigs fresh rosemary
6 sprigs fresh thyme
1 tsp salt
½ tsp black pepper
INSTRUCTIONS
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1. Toss everything together in a roasting pan and bake at 250 F for 2.5 – 3 hours or until the tomatoes begin to shrivel up and brown around the edges.
2. Serve with fresh mozzarella and grilled sourdough.
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