Tomato Confit Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-roasted cherry tomatoes with garlic and olive oil become sweet and jammy. Served over pesto and burrata cheese with toasted pine nuts, this elegant appetizer is bright and herbaceous with a rich, creamy finish.
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Nutrition & ingredients
Ingredients
serves 6- 2 pints of cherry tomatoes (stems removed)
- 3 garlic cloves (minced)
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 3/4 cup olive oil
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/3 cup finely grated Parmesan-Reggiano
- 4 cups basil leaves
- 1/3 cup olive oil
- Pinch of red crushed red pepper
- 1/2 teaspoon salt
- 1 ball (about 3 ounces of burrata)
- Extra basil leaves (as garnish)
- Pinch of crushed red pepper
- Flaky sea salt
- Toasted bread
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 988mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 124mg
- Calcium
- 183mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 988MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.