Cherry Tomato Garlic Confit Grilled Cheese
By Tiffy Cooks
Cold rainy season means cozy foods, and this oven roasted Tomato Garlic Confit Grilled Cheese will go so well with a delicious Tomato Soup. My parents' garden had an abundant cherry tomatoes and garlic harvest this season, and this oven roasted confit recipe puts them to great use. Combined with crunchy toasted bread and warm melty cheese, this confit becomes a comforting grilled cheese with garden-fresh flavors.
Ingredients
- 300 g cherry tomatoes about 10-12 oz
- 4-5 garlic cloves whole
- 1 sprig rosemary
- 2-3 tablespoons olive oil for roasting confit
- Salt and pepper to taste
- 8 slices sourdough bread or No Knead Bread
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the baking dish: In a large baking dish, spread cherry tomatoes and garlic evenly across the bottom.
- Season Confit: Add olive oil, salt, and pepper and mix well.
- Roast the vegetables: Roast confit in the preheated oven for about 1 hour or until vegetables are tender and caramelized.
- Add Confit: Take two pieces of sourdough bread and smear scoops of tomato and garlic confit over both slices.
- Assemble Sandwich: Sprinkle shredded cheese on top of one, and sandwich the other slice of bread over the cheese.
- Grill The Sandwich: Add 1-2 spoonful of the oil from the confit in a pan on medium high, and place the sandwich over it. Let it toast for 3-4 minutes or until golden brown. While it's toasting, add more confit oil on the top.
- Finish Grilling: Flip the sandwich, and toast the other side for 3-4 minutes or until golden brown.
Nutrition
Calories: 522kcalCarbohydrates: 71gProtein: 21gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 23mgSodium: 969mgPotassium: 348mgFiber: 3gSugar: 8gVitamin A: 577IUVitamin C: 18mgCalcium: 291mgIron: 6mg
