I’m in a race against the clock keeping up with the ripe tomatoes from our garden plus the ones I can’t resist buying at the farmer’s market. Of course it’s a good problem to have because that means I have to try all the tomatoes while I can. What I don’t want to see are neglected tomatoes beyond the point of being edible. I’ve been quick-roasting and slow-roasting, but this cherry tomato confit was a little bit different.
Instead of slicing the tomatoes, I kept them whole arranging them in a single layer in a baking dish. Then I poured in enough olive oil for the tomatoes to be in a shallow bath in the oven along with sprigs of fresh rosemary & thyme and garlic cloves. They were sweet, aromatic and kind of garlicky making them a perfect pasta sauce, but my favorite way to eat this tomato confit was simply spooned on grill-toasted bread.
Cherry Tomato Confit
Makes 1-1/2 – 2 cups
2 pounds red and yellow cherry tomatoes, stemmed
4 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 pinch red pepper flakes
1 cup olive oil
Preheat oven to 250 degrees F.
Arrange the tomatoes in a single layer in a 13-inch x 9-inch baking dish. Nestle the garlic, rosemary and thyme next to the tomatoes and sprinkle with salt, pepper and red pepper flakes. Pour the olive oil over the tomatoes and herbs.
Roast the tomatoes for 2 to 2-1/2 hours until they are wrinkled and tender but still hold their shape. Cool to room temperature before storing in an airtight container in the refrigerator.