Cherry Tomato Confit -

Cherry Tomato Confit

Heirloom cherry tomatoes are slow roasted with oil, garlic, and herbs until tender, jammy, and super flavorful. These roasted cherry tomatoes are perfect for serving alongside crusty bread as a simple summer appetizer!

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Author Chrissie Nelson Rotko

Equipment

9x13-inch baking dish

Ingredients

2 pints heirloom cherry tomatoes
2 heads garlic sliced in half horizontally
1 cup extra virgin olive oil
1 teaspoon fine sea salt
1/2 teaspoon black pepper
8 to 10 fresh thyme sprigs
1/2 to 1 cup fresh basil leaves

Instructions

Preheat oven to 300℉.
Spread tomatoes out in a large baking dish in an even, single layer. Nestle the halved heads of garlic among the tomatoes.
2 pints heirloom cherry tomatoes, 2 heads garlic
Drizzle the tomatoes and garlic with the olive oil, then sprinkle with the salt and pepper. Tuck the fresh herbs throughout the baking dish.
1 cup extra virgin olive oil, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper
Roast, uncovered, for about 90 minutes, or until the tomatoes are soft, slightly wrinkled, and blistered. The garlic should also be very soft.
8 to 10 fresh thyme sprigs, 1/2 to 1 cup fresh basil leaves
Allow to cool slightly. Before serving, you can squeeze the garlic out of the skins (discarding the skins) and stir into the tomatoes, or you can transfer everything to a serving platter and allow guests to spoon out the garlic themselves.
Serve spooned on top of crusty, toasted bread.

Notes

Ingredients

You can use grape tomatoes in place of the cherry tomatoes.
Feel free to experiment with the fresh herbs. Oregano, rosemary, and even tarragon are all great options.

Make ahead and storage

If you plan to serve the tomato confit chilled or at room temperature, feel free to make it ahead of time.
Tomatoes can be stored covered with their cooking oil in an airtight container in the refrigerator for up to two weeks.

Nutrition