This recipe for roasted garlic and thyme tomato confit accompanied by grain-free za’atar flatbreads can literally be eaten at any time. Honestly, I’ve had it for breakfast, brunch, lunch, dinner, appetizer, snack….if there’s any other genre I’m missing, I promise I’ve had it then as well.
This dish is great because it is so easy to whip up. It’s perfect for entertaining because it looks challenging and fancy but it is honestly probably the easiest thing you’ll ever make. If you want a stress-free, beautiful, and health-conscious dish to serve guests, this is your go-to appetizer ( or main course! the world is your oyster).
- tomatoes (any tomatoes you’ d like, I typically use cherry or grape tomatoes; if you want the dish to look really spectacular, use multicolored tomatoes)You can make as much as you want but for this serving size I will say use one carton of cherry tomatoes
- Fresh thyme (if you don’t have it it’s not the end of the world but it definitely adds a great flavor profile to the confit
- red pepper flakes
- 5 cloves of garlic
- sea salt
- black pepper
- olive oil or avocado oil
Preheat your oven to 400 degrees F, meanwhile, get any type of oven safe pan and put your tomatoes in it. Drizzle the tomatoes in olive oil or avocado oil; you want a solid amount and to make sure all the tomatoes are covered. Next throw in a few sprigs of fresh thyme (this is the beauty of this recipe, you can’t really mess it up and the measurements don’t have to be exact). Next throw in your garlic, for the garlic I like to give it a few chops (not minced) but you could leave the cloves whole if you choose. Then sprinkle with sea salt, black pepper, and red pepper flakes (omit if you don’t like spice!). Put tomatoes in the oven for about 20-40 minutes, or until you see the tomatoes softening, possibly blistering a bit and the juices running>>> like so
Then you can leave the tomatoes as they are, or make the dish more of a traditional confit and mash up the roasted tomatoes thyme and garlic in a bowl, serve with bread or on top of whatever you’d like. Here’s a photo from the confit I made with multi colored tomatoes.
- 1/2 cup almond meal
- 1/2 cup tapioca flour
- 1 cup culinary coconut milk
- 1 1/2 tbsp za’atar (za’atar typically has wheat in it, if you’re not gluten free or paleo don’t worry about it, but I found a brand that has all the same spices and no wheat) I used this brand called Pereg that I found at Whole Foods.
- 1 tsp onion powder
- 1 tsp garlic powder
- pinch of sea salt
mix together your ingredients until it is a uniform batter. Heat up a non-stick pan to medium/high heat. I have found after making these so many times that it works best without adding any oil to the pan, I think this is because of the natural coconut oils in the coconut milk. Scoop batter onto your pan and spread it out thin with your utensil. Wait until you can shake the flatbread loose from the pan and then it is time to flip, brown each side to your liking. Top with more za’atar and whatever else you’d like. Enjoy!