Description
This Cherry Tomato Confit slowly roasts cherry tomatoes with fragrant garlic and herby undertones in a luxuriously smooth olive oil bath. This flavorful medley bursts with caramelized flavors perfectly preserving they fresh summery flavors. Slather it on crusty bread, toss with pasta or use it as a flavorful pizza sauce.
Ingredients
- 3 pints cherry tomatoes, mixed varieties or all one type
- 1 cup olive oil
- 4-6 cloves garlic, peeled & lightly smashed
- 10-12 leaves fresh basil
- 6-8 sprigs fresh lemon thyme or plain thyme
- 2-3 sprigs fresh oregano
- 1 teaspoon fine sea salt
Instructions
- Preheat oven to 250°F.
- Wash tomatoes and remove stems.
- Place the prepped tomatoes in a baking sheet or shallow baking dish in a single layer.
- Season liberally sea salt. Add the smashed garlic and herbs. Drizzle the olive oil over the top and gently stir to coat.
- Bake until the tomatoes begin to shrivel up and start to brown around the edges, 2-3 hours, gently turning and stirring the tomatoes periodically to prevent any burning.
- Remove from the oven and allow to cool at room temperature. Remove and discard the garlic and herbs before storing.
- Transfer to an airtight container and store in the refrigerator for up to 2 weeks, completely covered with olive oil. Or divide amongst a few freezer proof containers and freeze for up to 3-4 months. The olive oil with harden and solidify in the refrigerator or freezer so be sure to bring tomatoes to room temperature before serving.
Notes
This recipe is highly adaptable, feel free to add onion, shallots, or swap herbs as you please.
Store tomato confit in an airtight container and in the refrigerator for up to 2 weeks, completely covered with olive oil to prevent air from reaching them.
Or store in freezer proof containers and freeze for up to 4 months and enjoy the taste of summer in the dead of winter!
The olive oil with harden and solidify in the refrigerator or freezer so be sure to bring tomatoes to room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 2 hours