I’m in a race against the clock keeping up with the ripe tomatoes from our garden. There are also the ones I can’t resist buying at the farmer’s market.
I have a total tomato obsession.
Nothing beats an in-season tomato, so that’s why when the summer peak hits, I do anything and everything to consume as many of those gorgeous red and gold gems that I can get my hands on.
Of course such over-supply is a good problem. It’s not a bad thing that I’m stuck eating all the tomatoes I can.
No complaints here!
The biggest challenge is keeping up.
What I don’t want to see are neglected tomatoes beyond the point of being edible.
I’ve been slow-roasting cherry tomatoes, but this cherry tomato confit is a different strategy. They are both great ways to cook a lot of tomatoes at once that can be saved for later.
Instead of halving the tomatoes like I do when I slow-roast them, I kept the tomatoes whole. Then I arranged them in a single layer in a baking dish.
After that, I poured in enough olive oil for the tomatoes to be swimming in a shallow bath. Before I put them in the oven, I tucked in sprigs of fresh rosemary & thyme and garlic cloves.
It takes about 2 hours or so at 250 degrees F for the tomatoes to wrinkle up and take in the flavors and aromatics of the oil, garlic and herbs.
A confit is a French preservation technique where meats, fruits or veggies are cooked at a low temperature in a liquid like duck fat for duck, sugar syrup for fruit and olive oil for vegetables.
This cherry tomato confit is great as a topping for simple grill-toasted bread.
The preserved tomatoes can also be stirred into pasta for an easy sauce.
Cherry Tomato Confit
- Prep Time: 5 minutes
- Cook Time: 2 – 2-1/2 hours
- Total Time: 2 hours 5-35 minutes
- Yield: 1–1/2 – 2 cups 1x
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.