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Cherry Tomato Confit

Cherry Tomato Confit

Experience a burst of summer flavors with this Cherry Tomato Confit. Slow-roasted tomatoes meld with garlic and herbs to create a rich, savory delight. Perfect for pasta, bruschetta, or simply enjoyed straight from the jar. Make it tonight!
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Side Dishes
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2-1/2 pounds cherry tomatoes (a mix of red, yellow, and orange, if desired)
  • 4 large garlic cloves smashed and peeled
  • 1-1/2 teaspoons finely grated lemon zest
  • 1 cup extra virgin olive oil (plus additional, if needed)
  • 1 teaspoon kosher or fine-flaked sea salt
  • ¼ teaspoon freshly-ground black pepper
  • 10-12 fresh basil leaves
  • 3 sprigs thyme

Equipment

  • Oven
  • Grater
  • Mixing Bowl
  • Baking Sheet
  • Peeler
  • Frying Pan

Method
 

  1. Preheat your oven to 250 degrees F. It's crucial to ensure the oven is at the right temperature for slow roasting, which helps the flavors meld beautifully.
  2. Place the cherry tomatoes and garlic cloves in a single layer in a 3-quart baking dish or gratin dish. This spacing allows for even cooking, ensuring the tomatoes roast properly.
  3. Sprinkle the lemon zest evenly over the tomatoes and garlic. The zest will infuse a lovely citrus aroma while roasting.
  4. Pour in the extra virgin olive oil, making sure it comes about halfway up the sides of the tomatoes. This bathing in oil is key to achieving that confit texture.
  5. Season the tomatoes with salt and pepper. Sprinkle them generously to enhance the overall flavor.
  6. Add the herbs—both basil and thyme—to the baking dish. I like to nestle them between the tomatoes for maximum flavor absorption.
  7. Bake the dish uncovered for 1-1/2 to 2 hours. Keep an eye on the tomatoes; they should be soft, with wrinkled skins, just starting to burst. You want them tender but not completely falling apart.
  8. Once done, allow the tomatoes to cool in the pan at room temperature. This resting time helps the flavors settle.
  9. Transfer the cooled tomatoes into airtight jars, pouring enough of the cooking oil over to submerge them by 1/4 to 1/2 inch. This oil keeps them fresh and flavorful.
  10. Store in the refrigerator for up to 5 days. Enjoy your Cherry Tomato Confit as a delightful topping or side dish!

Notes

If your tomatoes are very tart, you can add about 1/2 to 1 teaspoon of sugar to the dish when you season with salt and pepper to help them along.
For a little heat in the background, sprinkle the tomatoes with a few pinches of crushed red pepper flakes when seasoning.
Just about any of your favorite herbs can be substituted, such as a sprig of fresh rosemary or oregano.