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Spicy kick: Add a whole chili or extra chili flakes to the roasting dish.
Herb swap: Try switching oregano with fresh thyme, rosemary, or even za’atar for a unique twist.
Garlic lovers: Use more garlic and roast it whole for a milder, buttery flavor.
Lemon zest: Add a strip or two of lemon peel before roasting for brightness.
FAQ:
Q: Can I use grape tomatoes instead of cherry?
A: Absolutely! Grape tomatoes work just as well and may even hold their shape better.
Q: Can I reuse the leftover oil?
A: Yes! The infused oil is fantastic for salad dressings, sautéing, or drizzling over bread and veggies.
Q: Do I have to refrigerate the confit?
A: Yes, to avoid spoilage, always store the tomato confit in the refrigerator and make sure the tomatoes are fully covered in oil.
Q: Can I freeze tomato confit?
A: You can! Freeze in small portions using ice cube trays, then transfer to a freezer-safe container for up to 3 months.
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