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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.

Cherry Tomato Confit

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.

Cherry Tomato Confit

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.

Cherry Tomato Confit

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.

Cherry Tomato Confit

Cherry Tomato Confit

Cherry Tomato Confit

Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Course: Condiment
Cuisine: French
Servings: 1 1/2 cups +/-
Author: Adapted by Pam - For the Love of Cooking / Original by Striped Spatula

Equipment

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.
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