Tomato and Garlic Confit Over Whipped Feta Yogurt
Tomato garlic confit is a warm weather staple, it is super versatile and so simple to pull together.
Ingredients
Cooking Instructions
step 1
Preheat oven to 250 degrees F (120 degrees C).
step 2
Fill a baking pan with whole Cherry Tomatoes (3 cups) - add Extra-Virgin Olive Oil (1/2 cup), Garlic (3 cloves), Fresh Rosemary (3 sprigs), and Fresh Thyme (5 sprigs) to the pan and sprinkle the pan contents generously with Salt (to taste).
step 3
Cook, uncovered for 2-3 hours until the tomatoes are swollen and the skins are wrinkled. Total time depends on the size of your cherry tomatoes.
step 4
Let tomatoes cool to room temperature.
step 5
Once the confit is finished baking and has cooled down a bit, combine the Greek Yogurt (2 cups) and the Feta Cheese (1 cup) either in a large bowl or in the bowl of a food processor.
step 6
Either whip the feta & yogurt by hand with a large whisk until light and fluffy (just a couple of minutes should do) or for a smoother end result, blitz in the food processor until smooth and fluffy.
step 7
Spread a bed of whipped feta yogurt on each plate, top with tomato & garlic confit and serve with Bread (to taste) and some fried eggs if that sounds good to you!
