Tomato confit recipe from oprah magazine (recipe)
| Tomato confit recipe from oprah magazine (recipe) | |
|---|---|
| Name | Tomato confit recipe from oprah magazine |
| Ingredients | Plum tomatoes • Olive oil • Garlic cloves • Fresh thyme sprigs • Salt • Fresh ground pepper • Sugar |
| Cooktime (in hours) | 5 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 5.333333333 |
| Keto friendliness | Keto friendly |
| Calories | 36.7 |
| Fat | 2.8 |
| Protein | 0.6 |
| Carbohydrate | 2.8 |
| Fiber | 0.8 |
| Net carbohydrates | 2 |
| Sugar | 1.7 |
| Saturated fat | 0.4 |
| Cholesterol (mg) | 0 |
| Sodium | 61.5 |
| Servings | 10 |
| 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 from oprah magazine (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Tomato confit recipe from oprah magazine (recipe) details
Recipe instructions
- Preheat oven to 200 8. Line a large rimmed baking sheet with parchment paper. Bring a large pot of water to a boil. Fill a large bowl with ice and water.
- Using a sharp paring knife, cut out cores from tomatoes; cut a small X on the other end. Place half of tomatoes in boiling water about 20 seconds; remove with a slotted spoon and plunge into ice water. Repeat with remaining tomatoes.
- When cool, remove the skin from each tomato, cut in half, and squeeze out juices and seeds. Gently toss tomatoes in a large bowl with olive oil, garlic, thyme, salt, pepper, and sugar.
- Arrange tomatoes, cut side down, on baking sheet. Bakeuntil very soft, about 5 hours.
- To store: Pack tomatoes in an airtight container, adding olive oil to cover. Store refrigerated up to 3 weeks.
Food tags
European, Vegan, Free Of..., Brunch, Easy, Inexpensive
Tomato confit recipe from oprah magazine (recipe) details
Time:
Prep Time in Hours and Mins:5H20M
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Contributors: Prab R. Tumpati, MD
