Easy Cherry Tomato Confit
Make this easy cherry tomato confit with garlic, thyme and olive oil — a simple, hands-off recipe for jammy, slow-roasted tomatoes that add flavor to pasta, pizza, salads or sandwiches.
Servings: 2
Ingredients
- 12 oz Cherry Tomatoes or larger tomatoes cut in half or quatered
- Olive Oil enough to cover tomatoes about 3/4 of the way
- Salt
- 1/2 head Garlic
- 3 sprigs Fresh Thyme optional — or use any herb you like
- Black Pepper freshly ground
Instructions
- Add the cherry tomatoes, garlic, and thyme to a small roasting dish. Season generously with salt and black pepper. Pour in enough olive oil to cover the tomatoes about three-quarters of the way.
- Transfer to a 350°F oven and roast for 60 minutes, stirring very gently halfway through to help the tomatoes cook evenly. Be careful — the oil will be very hot.
- Remove from the oven and let the confit cool completely in the pan. Again, the oil will be hot — be careful
- Once cooled, transfer the tomatoes to a clean jar or container. Squeeze the softened garlic cloves out of their skins and add them to the jar. Then, pour over the cooking oil to cover.
Notes
This recipe is super flexible — the measurements are rough guidelines. Depending on your roasting pan and how many tomatoes you’re using, you may need more or less olive oil. Use your best judgment — the tomatoes should be mostly covered, but they don’t need to be totally submerged at first since they’ll shrink as they roast.
Did You Make This Recipe?
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