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Tomato Confit
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Prep Time:
5 minutes
Cook Time:
120 minutes
Total Time:
125 minutes
Slow-cooked tomatoes transformed into sweet and juicy tomato confit.
Ingredients:
  • 1 pound (16 ounces) cherry tomatoes on the vine
  • 1 head of garlic
  • 3/4 cup olive oil
  • Salt, to taste
  • Pepper, to taste
Instructions:
  • Preheat the oven to 275°F with a rack placed in the middle.
  • Spread cherry tomatoes in a single layer in an 11 x 7-inch baking dish, ensuring each tomato touches the bottom of the dish without overlapping.
  • Prepare the garlic by slicing off the top and bottom of the head to expose the cloves. Place the garlic next to the tomatoes in the baking pan.
  • Cover the tomatoes and garlic generously with 3/4 cup of olive oil until they are halfway submerged. Add more oil as needed based on the size of your tomatoes and pan. Season with salt and pepper to taste.
  • Roast the tomatoes and garlic in the oven until tomatoes are slightly wrinkled and garlic is soft and golden, for 75 minutes to 2 hours. Tomatoes should be easily squished but remain intact.
  • For serving the tomato confit, take the baking pan out of the oven. Carefully separate each tomato from the vine using a fork, aiming to maintain their shape. Squeeze out the roasted garlic from the bulb using the fork, and discard the bulb. Transfer the tomatoes, garlic, and oil into a sanitized jar, ensuring the ingredients are fully submerged in oil. Seal the jar and refrigerate promptly until needed. If you enjoyed this recipe, kindly leave a star review below!

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