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.

Make this irresistible tomato confit with lots of herbs, garlic, and olive oil, and add it to all your dishes.

Amazing Tomato Confit With Herbs

lbs cherry tomatoes (or grape tomatoes, or plum tomatoes)

garlic (with their skin)

extra virgin olive oil

oregano leaves (plus more for serving)

thyme leaves (plus more for serving)

brown sugar (optional)

chili flakes

sea salt

Preheat the oven to 300°F/ 150°C.Place the tomatoes in an ovenproof pan. Tuck the garlic cloves between the tomatoes. Add the herbs and season with sea salt and chili flakes. Sprinkle one teaspoon of brown sugar all over the tomatoes. Pour the olive oil all over.Place the pan in the oven and slow cook for three hours, occasionally gently mixing the tomatoes with a wooden spoon.

Remove from oven. Let tomatoes cool a little (five minutes), and remove the garlic cloves. Discard the skins and mix the flesh with the tomatoes while they are warm. Be gentle so as not to break the tomatoes too much. Your tomato confit is ready. You can serve it as is, warm or at room temperature.

Turn tomatoes into gold with our cherry tomato confit recipe, which tastes like a burst of summer sunshine! Slow roasting cherry tomatoes in olive oil turns them rich and concentrated, with a jammy, melt-in-your-mouth texture and sweet caramelized flavor.

Tomato Confit

cherry tomatoes (whole)

garlic cloves,

Bread

full-fat Greek yogurt

tahini

Preheat the oven to 300°F. Wash and dry the tomatoes.

In a small baking dish, add the cherry tomatoes, garlic, salt, thyme, and olive oil. Mix to combine. Transfer to the oven to bake for 1 hour and 15 minutes, until tender with a fork (if not tender, cook 5 to 10 minutes more). Allow to cool for 5 to 10 minutes.

If serving with tahini yogurt sauce, stir together the ingredients for the sauce, then spread it in a layer onto a plate and top with fresh herbs, serving with bread or crostini for dipping. The confit is also great served over burrata as an appetizer, as a pizza topping, in a sandwich, and more. 

This confit and sauce is SO good! It’s a super hot day here and this makes the perfect cool lunch. I love bursty tomatoes, and paired with the garlic and tahini yogurt? Heaven. 

I’m going for be smooshing this all over a baguette later as well!

Top 3 tomato confit recipes from across the web

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Cherry Tomato Confit

Amazing Tomato Confit With Herbs

Tomato Confit

Top 3 tomato confit recipes from across the web

The most viewed tomato confit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cherry Tomato Confit

Amazing Tomato Confit With Herbs

Tomato Confit

The most viewed tomato confit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine