Description

This Cherry Tomato Confit recipe showcases slow-roasted cherry tomatoes infused with garlic, fresh herbs, and olive oil. The low-temperature baking process intensifies the tomatoes' natural sweetness and concentrates their flavors, making them perfect for adding depth to pastas, salads, bruschettas, or as a flavorful condiment. The confit is easy to prepare and can be stored refrigerated or frozen for convenient use over several weeks.

Ingredients

Tomatoes

3 pints cherry tomatoes, mixed varieties or all one type

Oil & Seasonings

1 cup olive oil
4-6 cloves garlic, peeled & lightly smashed
10-12 leaves fresh basil
6-8 sprigs fresh lemon thyme or plain thyme
2-3 sprigs fresh oregano
1 teaspoon fine sea salt

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Instructions

Preheat Oven: Preheat your oven to 250°F (120°C) to prepare for slow roasting the tomatoes at a low temperature.
Prepare Tomatoes: Wash the cherry tomatoes thoroughly and remove any stems to ensure even cooking.
Arrange Tomatoes: Place the prepped tomatoes in a single layer on a baking sheet or a shallow baking dish, ensuring they are not overcrowded.
Season and Add Herbs: Liberally sprinkle the fine sea salt over the tomatoes. Add the smashed garlic cloves and fresh herbs – basil leaves, lemon thyme sprigs, and oregano sprigs. Drizzle the olive oil evenly over the tomatoes, then gently stir to coat all tomatoes with oil, herbs, and garlic.
Bake Slowly: Bake the tomatoes in the oven for 2 to 3 hours, until they begin to shrivel and brown around the edges. Stir and gently turn the tomatoes occasionally during baking to prevent burning and ensure even cooking.
Cool and Strain: Remove the baking dish from the oven and allow it to cool to room temperature. Once cooled, discard the garlic cloves and herb sprigs to refine the confit's texture and flavor.
Store Properly: Transfer the confit tomatoes to an airtight container and cover them completely with olive oil. Store refrigerated for up to 2 weeks or freeze in freezer-safe containers for 3 to 4 months. Remember that the olive oil will solidify when chilled, so bring the tomatoes to room temperature before serving for best flavor and texture.

Notes

Use a variety of cherry tomatoes for more complex flavor profiles or stick to one type for consistency.
Ensure tomatoes are arranged in a single layer to promote even cooking and prevent steaming.
Turning the tomatoes periodically while baking prevents burning and facilitates uniform shrinkage and caramelization.
The confit can be used to enhance dishes like pasta, sandwiches, salads, or served on crostini.
Olive oil solidifies when refrigerated—always bring confit to room temperature before serving to restore the oil’s liquid texture.
Herbs and garlic can be adjusted according to preference or substituted with your favorite aromatic herbs.