cherry tomato confit

Tomato Confit is an easy and delicious way to bring fresh summer cherry tomatoes to a variety of dishes. Don&#039;t let the cooking time deter you; most of the process is hands off. Makes about 3 cups of confit.

Cherry Tomato Confit

cherry tomatoes ((a mix of red, yellow, and orange, if desired))

garlic

lemon zest

extra virgin olive oil ((plus additional, if needed))

salt

black pepper

basil leaves

thyme

Preheat oven to 250 degrees F. Place cherry tomatoes and garlic cloves in a single layer in a 3-quart baking dish (13 x 9) or gratin. Sprinkle with lemon zest.

Pour olive oil into the dish, coming about halfway up the sides of the tomatoes. Season the tomatoes with salt and pepper, and add the herbs to the baking dish. (I like to nestle them between the tomatoes.)

Bake, uncovered, for 1-1/2 to 2 hours (cooking time will depend on the size of the cherry tomatoes). When the tomatoes are ready, the tomatoes will be soft, the skins will look wrinkled and will just be starting to burst in areas. Don&#039;t cook the tomatoes until they&#039;ve fully bursted; they should be soft, but not falling apart.

Cool tomatoes in the pan at room temperature, then place in airtight jars. Pour enough of the cooking oil over the tomatoes to submerge by 1/4 to 1/2 inch. Store, refrigerated for up to 5 days. This recipe is not suitable for freezing or canning.

Simply put, this cherry tomato confit with garlic, shallots, and fresh herbs is the only appetizer you&#039;ll be making on repeat all summer long. The tomatoes are slow roasted and burst in olive oil, creating an intense, sweet flavor. The garlic becomes sweet, nutty, and impossibly tender. GF, Whole30

Cherry Tomato Confit Recipe

cherry tomatoes

garlic (sliced in half)

shallots

herbs

tsp kosher salt

tsp black pepper

~1 ½ cups extra virgin olive oil (or enough to almost reach the tops of the tomatoes)

crusty baguette

cheese

crackers

Italian meats

Preheat oven to 400 F. Place tomatoes in a large baking dish with deep sides. Add 2 heads of garlic, cut side up, as well as 1 shallots. Just nestle them in there.

Cover with olive oil, making sure to almost reach the tops of the tomatoes (you may need more olive oil depending on the size of your baking dish). Sprinkle with 1 tsp kosher salt and ¼ tsp black pepper, then top with fresh herbs. No need to push herbs down into olive oil, they can rest on top.

Roast for 1 hour, or until garlic and shallots have become soft and sweet, and the tomatoes have browned on top and begin bursting. Let cool slightly. Gently squeeze garlic cloves out of peel and into the tomatoes and oil, discarding the skin. Serve with crusty bread, crackers, fresh cheese, Italian meats - the possibilities are endless!

https://content.jwplatform.com/videos/sTaG7LdY.mp4

Cherry tomatoes, garlic, and shallots cook slowly in extra virgin olive oil until blistered and soft, about 1 hour. Perfect to eat with crusty bread or serve over your favorite pasta or chicken. Leftover oil can be used to cook with throughout the week!

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Cherry Tomato Confit

Cherry Tomato Confit Recipe

Top 2 cherry tomato confit recipes from across the web

The most viewed cherry tomato confit recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cherry Tomato Confit

Cherry Tomato Confit Recipe

The most viewed cherry tomato confit recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine