Tomato confit (recipe)
| Tomato confit (recipe) | |
|---|---|
| Name | Tomato confit |
| Ingredients | Plum tomatoes • Tomatoes • Extra virgin olive oil • Kosher salt • Fresh thyme leaves • Garlic cloves |
| Cooktime (in hours) | 3 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 3.166666667 |
| Keto friendliness | Keto friendly |
| Calories | 15 |
| Fat | 1.1 |
| Protein | 0.3 |
| Carbohydrate | 1.3 |
| Fiber | 0.4 |
| Net carbohydrates | 0.9 |
| Sugar | 0.8 |
| Saturated fat | 0.1 |
| Cholesterol (mg) | 0 |
| Sodium | 23.4 |
| Yield | 40 tomato halves |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Tomato confit (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- Preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with cooking parchment or a silicone mat.
- Cut each tomato in half lengthwise. Scoop out the seeds, using a grapefruit spoon, melon-baller, or small measuring spoon. If you drain the seeds and gel through a fine mesh strainer you'll have tomato water for another use.
- Place the tomato halves, cut side up, on the baking sheet. Drizzle with the olive oil and sprinkle with the salt. Add the herbs and garlic, if using. I like to tuck one or two slivers inside each half, rather than sprinkling them on top.
- Roast, turning the pan occasionally, about 3 hours, until the tomatoes are quite flat and much of the liquid is gone. Take one out, let it cool, and taste it. If the flavor is not concentrated enough, cook them a little longer until you are happy with the result.
- Use them immediately or pack the tomatoes and any remaining juices into a storage container. They will keep several days under refrigeration.
Food tags
Low Protein, Low Cholesterol,, Easy
Tomato confit (recipe) details:
Time:
Prep Time in Hours and Mins:3H10M
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Contributors: Prab R. Tumpati, MD
