Roasted Tomato Confit With Balsalmic Glaze Recipe

Name: Roasted Tomato Confit With Balsalmic Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 roma tomato; 2 tsp sugar; 1 tbsp olive oil; 2 tsp dried italian mix herbs or rosemary; 2 tbsp any tomato paste or spaghetti sauce; 2 tbsp balsamic glaze; 1 small romania salad or red cabbage; 1 slice thinly parmesan cheese or red leichester cheese; 3 small wholemeal bun or; 1 plain omellette

Servings: persons

6 roma tomato
2 tsp sugar
1 tbsp olive oil
2 tsp dried italian mix herbs or rosemary
2 tbsp any tomato paste or spaghetti sauce
2 tbsp balsamic glaze
1 small romania salad or red cabbage
1 slice thinly parmesan cheese or red leichester cheese
3 small wholemeal bun or
1 plain omellette

1
BAKE TOMATO CONFIT
2
Slice tomato into half then add sugar, olive oil and spaghetti sauce and mix well
3
Put tomato into baking try or muffin tray and bake 180 C for 20 to 30 minute till tomato are soften
4
TO SERVE
5
Roughly chop up cooked tomato confit
6
SERVING OPTION 1.
7
....Put a spoonful of tomato confit on toasted bread with salad then drizzle with balsamic glaze and top freshly slice parmesan cheese
8
FOR THE PLAIN OMELLETTE .
9
beat egg then pour on a oiled non stick pan and once eggs are set then fold over and off heat and trim omellette into bite size square
10
SERVING OPTION 2.
11
..ON OMELLETTE SQUARE TOP TOMATO CONFIT AND BALSAMIC GLAZE WITH RED CABBAGE AND RED LEICHESTER CHEESE

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 roma tomato, 2 tsp sugar, 1 tbsp olive oil, 2 tsp dried italian mix herbs or rosemary, and more.

Yes, Roasted Tomato Confit With Balsalmic Glaze falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Tomato Confit With Balsalmic Glaze

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