TOMATO GARLIC sauce


Small batch TOMATO GARLIC + SHALLOT CONFIT My new all time favorite thing, ever.

Good on seriously everything, but honestly I just ate most of it straight out of the jar with some crusty bread.

Ingredients:
•1/2 cup cherry tomatoes
•1/2 cup garlic cloves, peeled
•1 shallot, sliced thinly
•2 sprigs fresh rosemary
•2 sprigs fresh thyme
•1/4 tsp coarse sea salt
•1/4 fresh cracked pepper
•1 to 1 1/2 cups avocado oil

Method:
Preheat oven to 250F. Put the tomatoes, garlic, and shallots in a small baking dish (I used a half quart mini Dutch oven). Sprinkle with salt and pepper and then pour avocado oil on top until everything is covered. Place the rosemary and thyme on top and then bake in oven for 1.5-2 hours or until everything is tender. Store in a mason jar IN THE FRIDGE (very important) for no longer than 3 weeks. I like to do small batches so I don’t have to worry about using it up quickly. I love dipping crusty bread into the confit, and you can use the garlic infused avocado oil in any and every dish you need oil!

Enjoy


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