I love tomato confit because you can accompany it with anything and it makes any bite better! Slow roasting the cherry tomatoes intensifies the tomato flavor, bringing out its sweet and umami flavor. I typically make a big batch and put this on everything, like this Roasted Garlic Bean Dip, Caprese Pasta Salad, scrambled eggs, fish, chicken, you name it.
The term "confit" in French means preserved and it refers to slow cooking in fat, which in this case is olive oil. It's so easy to make and the key factor here is patience, because you'll have to roast these for an hour and a half. Other confit recipes to check out are this Tomato Chicken Confit and Duck Confit.
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Ingredients
- Tomatoes: I like to use cherry or grape tomatoes here.
- Extra virgin olive oil: You're going to need a lot of olive oil here so you can opt for a milder one that's not your top shelf olive oil to not break the bank.
- Herbs: I use thyme but you can add any herbs you have such as basil, oregano, rosemary. The tomatoes will really absorb the flavor of the herbs.
- Garlic: the garlic adds great flavor to the tomatoes. This is optional but highly recommended because you get confit garlic too which is such a treat
How to Make Tomato Confit
- Preheat oven to 275F (135C).
- Add your tomatoes to a baking dish (I use a 9x11 baking dish) with your olive oil, herbs, garlic cloves. The olive oil should cover the majority of the tomatoes. Bake for 1h30 mins until the tomatoes should be soft and slightly bursted.
- Let your tomatoes cool and store in a jar or airtight container.
Some helpful tips
- I like to preserve the oil cooked in the tomatoes and use it for my everyday cooking. It has a tomato essence that I just love a.
- Store this in an airtight container for about a week in your refrigerator.
Tomato Confit
Equipment
- 1 baking dish
Ingredients
- 1.5 lbs cherry tomatoes
- 2 cups olive oil
- 10 sprigs thyme you can also use a combination of other herbs such as basil, oregano, rosemary.
- 4-6 cloves garlic peeled
Instructions
- Preheat oven to 275F (135C).
- Add your tomatoes to a baking dish (I use a 9x11 baking dish) with your olive oil, herbs, garlic cloves. The olive oil should cover the majority of the tomatoes. Bake for 1h30 mins until the tomatoes should be soft and slightly bursted.
- Let your tomatoes cool and store in a jar or airtight container.
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temp mail says
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Isabelle says
[I am the author of this recipe]
Love this recipe! A lot of my friends have made it and love to make this big batch as a side for other dishes. It's a fool proof recipe!