Cherry Tomato Confit
Tomato confit is a simple way to slow roast lots of tomatoes at once. There are so many ways to use them including pasta, pizza, bruschetta and more.
Servings: 4 servings
Ingredients
- 2 pounds cherry tomatoes or grape tomatoes
- 6 garlic cloves, peeled
- 1-1/2 cups olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pinch of red pepper flakes
- 5 sprigs fresh thyme
Instructions
- Preheat oven to 250 degrees F.
- Put the tomatoes and garlic in a 13-inch by 9-inch rectangular baking pan.
- Pour in the olive oil. Stir the tomatoes and garlic into the oil. Spread them into a single layer. They will fit tightly next to each other.
- Season with red pepper flakes, salt and black pepper. Scatter the thyme sprigs on top.
- Roast the tomatoes for 2-1/2 to 3 hours until they are wrinkled and juicy and have deepened in color.
Video
Notes
This recipe makes about 2 cups.
Let the tomatoes cool to room temperature before transferring to an airtight container. They can be stored in the refrigerator up to 1 week. You can also freeze the tomatoes up to 2 months.
The olive oil will become solid in the chill of the fridge. Let the container sit at room temperature to turn to liquid again.
The oil will infuse with tomatoes and garlic and is good included in vinaigrettes or used as a drizzle.
Spoon the tomatoes onto bread for an appetizer. You can also stir them into pasta or cooked grains. Use them as a condiment or topping on hummus or with chicken, meat or fish.
Confit tomatoes are also wonderful served with cheeses such as feta, mozzarella or burrata.
Nutrition
Calories: 288kcal | Carbohydrates: 11g | Protein: 3g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 608mg | Potassium: 524mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1170IU | Vitamin C: 55mg | Calcium: 40mg | Iron: 2mg