Tomato Confit Recipe (Roasted Cherry tomatoes)
Total Time
1 hour and 10 minutes
Prep Time
10 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- 2 pints cherry tomatoes, grape tomatoes, yellow pear tomatoes or a mix (about 4 cups)
- ¼ cup extra virgin olive oil (please see notes)
- ¾ teaspoon salt, more to taste
- ½ teaspoon black pepper
- 6-8 fat garlic cloves, smashed
- Optional: 4-5 fresh thyme sprigs (or sub oregano) and 8-10 fresh basil leaves, a splash of balsamic vinegar
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Preparation
Step 1
Preheat the oven to 350 F
Step 2
Place the tomatoes and smashed fresh garlic cloves in a mostly single layer in a 9×13 inch baking dish, 11-inch braiser, or oven-proof skillet.
Step 3
Add the olive oil ( see notes) and thyme sprigs and season with salt and pepper. Cover tightly with a lid or with foil.
Step 4
Bake for 60 minutes, giving the pan a little shake halfway through. At 60 minutes, the tomatoes should have collapsed slightly, and the garlic should be caramelized. If you like them a little more caramelized, roast uncovered for 10-15 more minutes. If preserving for later, add ¼ cup more oil to the pan. Remove from oven and let cool for 10 minutes before adding basil leaves.
Step 5
Taste, adjust salt and pepper.
Step 6
Serve right away (with a drizzle of balsamic if you like) or store in an airtight container or jar for up to 2 weeks in the refrigerator, covered with the reserved oil. If the tomatoes are exposed to air, they can mold, so be sure to sink them down.
Step 7
Save recipe for the next time?
