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Categories: Appetizers, Vegetarian

Cherry tomato confit

Cherry tomato confit
Eric Boyd / Los Angeles Times

Big, crisp flatbread fragrant with warm spices. A trio of fabulous dips -- fresh fava "hummus" garnished with a dollop of Lebanese yogurt and sprinkled with sumac; a rich, ripe-flavored cherry tomato confit; smoky-tasting baba ghanouj topped with spicy harissa. ... Read more

Total time: 20 minutes, plus cooling time | Serves 16
Note: From Tiara Cafe.
  • 1 pint cherry tomatoes
  • 2 garlic cloves, crushed
  • 6 thyme sprigs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups olive oil

Step 1Place the tomatoes, garlic, thyme, salt and pepper in a 9-inch skillet and pour the olive oil over the top. Bring to a gentle simmer on low heat. Simmer for 15 minutes until the tomatoes start to soften and the skin splits. Remove from the heat and cool in the oil. Serve the tomatoes with the oil.

Each serving of 2 tablespoons:
184 calories; 0 protein; 1 gram carbohydrates; 0 fiber; 20 grams fat; 3 grams saturated fat; 0 cholesterol; 72 mg. sodium.
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