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Tomato-and-Herb Conserve
Credit:
Dana Gallagher
Recipe Summary
prep: 10 mins
total: 1 hr 10 mins
Yield: 2 cups
Ingredients
Ingredient Checklist
1 pound cocktail tomatoes, halved
Kosher salt
1 cup extra-virgin olive oil, plus more if needed
2 small rosemary sprigs
1 clove garlic, sliced
2 small sage sprigs
Gallery
Tomato-and-Herb Conserve
Credit:
Dana Gallagher
Recipe Summary
prep: 10 mins
total: 1 hr 10 mins
Yield: 2 cups
Gallery
Tomato-and-Herb Conserve
Credit:
Dana Gallagher
Tomato-and-Herb Conserve
Credit:
Dana Gallagher
Tomato-and-Herb Conserve
Recipe Summary
prep: 10 mins
total: 1 hr 10 mins
Yield: 2 cups
Recipe Summary
prep: 10 mins
total: 1 hr 10 mins
Yield: 2 cups
prep: 10 mins
total: 1 hr 10 mins
prep:
10 mins
total:
1 hr 10 mins
Yield: 2 cups
2 cups
Ingredients
Ingredients
- 1 pound cocktail tomatoes, halved
- Kosher salt
- 1 cup extra-virgin olive oil, plus more if needed
- 2 small rosemary sprigs
- 1 clove garlic, sliced
- 2 small sage sprigs
Directions
Preheat oven to 375 degrees. Arrange tomatoes, cut-sides up, on a parchment-lined rimmed baking sheet; season with salt. Roast until tomatoes shrink and collapse slightly, about 1 hour. Let cool completely, then pack into a 2-cup-capacity jar.
In a small saucepan, combine oil, herbs, and garlic. Bring to a bare simmer over medium heat. Carefully pour mixture into jar, topping with more oil if necessary. (Oil should fully submerge tomatoes and herbs and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Tomato-and-Herb Conserve
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Tomato-and-Herb Conserve
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
