Ingredients
Scale
- 12 oz (340g) cherry tomatoes, halved
- 4 fat cloves garlic, sliced
- 1 ½ teaspoons za’atar
- 1 ½ teaspoons aleppo pepper
- ½ teaspoon organic cane sugar
- ¾ teaspoon diamond crystal kosher salt
- Freshly cracked black pepper
- 6 tablespoons (84g) extra virgin olive oil, divided
Instructions
- Preheat the oven to 350ºF/175ºC and position a rack in the middle.
- In an 8×8” (20×20 cm) baking dish, place the halved tomatoes and sliced garlic. Sprinkle with za’atar, Aleppo pepper, sugar, salt, and black pepper. Toss everything together to coat the tomatoes.
- Drizzle 3 tablespoons of olive oil over the mixture, toss again, and spread into a single layer in the dish.
- Roast in the oven for 50 minutes until the tomatoes are soft and slightly browned around the edges.
- Remove from the oven, toss gently, then drizzle with another 3 tablespoons of olive oil. Shake the dish to coat the tomatoes and return to the oven for an additional 15 minutes until they are caramelized and wrinkly.
Notes
Using a smaller pan helps to minimize the amount of oil needed.
For longer storage, sterilize a glass jar during the roasting process to store the confited tomatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 3g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.