Cherry Tomato Confit Recipe
This cherry tomato confit recipe turns humble grape and cherry tomatoes into something extraordinary, sweet, jammy, and intensely flavored through the magic of slow cooking in olive oil. Perfect for late summer when tomatoes are at their peak, the slow and low roasting creates a versatile ingredient that elevates everything from pasta to crusty bread
Equipment
- Baking dish
Ingredients
- 2 pounds cherry tomatoes
- 2 cups olive oil enough to just cover the tomatoes, you may use more than this
- 6 garlic cloves peeled and lightly smashed
- 5 thyme sprigs fresh
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 bay leaves
- ¼ teaspoon red pepper flakes optional
Instructions
- Preheat your oven to 275°F, 135°C, or gas mark 1.
- Prep the tomatoes. Give them a quick rinse, dry, and remove any stems. If you have any larger cherry tomatoes, feel free to halve them if you want, but most can stay whole.
- In a baking dish or large oven-safe skillet, combine the tomatoes, garlic, thyme, salt, pepper, bay leaves, and red pepper flakes. Pour the olive oil over everything. You want the tomatoes mostly submerged. Give everything a gentle stir.2 pounds cherry tomatoes, 2 cups olive oil, 6 garlic cloves, 5 thyme sprigs, 1 teaspoon kosher salt, ½ teaspoon black pepper, 2 bay leaves, ¼ teaspoon red pepper flakes
- Cook low and slow. Place into the oven and cook for 1 hour 30 minutes to 2 hours. You'll know they're done when the tomatoes are tender and starting to wrinkle slightly, and the oil is gently bubbling around them.
- Cool and store. Let them cool in the oil until they are room temperature. Remove the bay leaves before serving.
Notes
Oil temperature matters: The oil should barely bubble throughout cooking. If it's aggressively bubbling, turn your oven down 25 degrees.
How to store them: These keep in the fridge for up to 2 weeks in their oil in an airtight container. The flavored oil is liquid gold for vinaigrettes.
Serving ideas: Toss with pasta, spoon over burrata, pile on crusty bread, or stir into risotto.
Make it yours: Try adding fresh rosemary or oregano instead of thyme, or throw in some orange or lemon zest for brightness.
How to store them: These keep in the fridge for up to 2 weeks in their oil in an airtight container. The flavored oil is liquid gold for vinaigrettes.
Serving ideas: Toss with pasta, spoon over burrata, pile on crusty bread, or stir into risotto.
Make it yours: Try adding fresh rosemary or oregano instead of thyme, or throw in some orange or lemon zest for brightness.
Nutrition
Serving: 1servingCalories: 192kcalCarbohydrates: 7gProtein: 2gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 227mgPotassium: 351mgFiber: 1gSugar: 4gVitamin A: 807IUVitamin C: 37mgCalcium: 27mgIron: 1mg
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