Cherry Tomato Confit
This cherry tomato confit is a tasty condiment that can liven up any kind of meal, whether it’s pasta, grains, grilled meat, seafood, or salads.
I really enjoy making garlic confit so when I stumbled upon a recipe for cherry tomato confit on Striped Spatula I decided to make it with some of the cherry tomatoes I had picked up from the farmer’s market. Baking these cherry tomatoes and garlic cloves low and slow in extra virgin olive oil gives the tomatoes an intense and complex flavor, and the garlic becomes creamy, flavorful, and spreadable. The oil gains so much flavor from the tomatoes, garlic, & herbs and it’s delicious to dip bread into, use in vinaigrettes, and drizzled over just about anything.
How to Make Cherry Tomato Confit
Preheat the oven to 250 degrees.
Place the cherry tomatoes, peeled garlic cloves, basil, parsley, and thyme sprigs in a small baking dish.
Pour enough olive oil into the dish, coming at least halfway up the sides of the tomatoes. Season with sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste.
Bake uncovered for 1-1½ hours, (depending on the size of the cherry tomatoes), once they are wrinkled, soft, and about to burst but not falling apart.
Remove from the oven and cool the tomatoes in the pan to room temperature. Once cooled, place in an airtight jar and pour enough of the cooking oil over the tomatoes to submerge them by ¼ to ½ inch. Store in the refrigerator for up to 5 days.
Equipment
- Airtight Glass Jar
Ingredients
- 2 cups orange cherry tomatoes **You can also use red or a combination of the two.
- 10 cloves of garlic, peeled
- 2-3 fresh basil sprigs
- 2-3 fresh parsley sprigs
- 2-3 fresh thyme sprigs
- Sea salt and freshly cracked pepper, to taste
- Crushed red pepper flakes, to taste
- 1 cup olive oil, or more as needed
Instructions
- Preheat the oven to 250 degrees.
- Place the cherry tomatoes, peeled garlic cloves, basil, parsley, and thyme sprigs in a small baking dish.
- Pour enough olive oil into the dish, coming at least halfway up the sides of the tomatoes. Season with sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste.
- Bake uncovered for 1-1½ hours, (depending on the size of the cherry tomatoes), once they are wrinkled, soft, and about to burst but not falling apart.
- Remove from the oven and cool the tomatoes in the pan to room temperature. Once cooled, place in an airtight jar and pour enough of the cooking oil over the tomatoes to submerge them by ¼ to ½ inch.
- Store in the refrigerator for up to 5 days.
I too just had some grape tomato confit…so simple to make and so good! Yours looks amazing, Pam.
Great recipe for tomatoes.
I’m sure these have so many delicious uses! I would love them on bread with some parmesan cheese mmmm.