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A glass jar filled with tomatoes and garlic cloves in oil, placed on a black-and-white checkered cloth, surrounded by whole tomatoes.
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Tomato Confit

Tomato confit is cooked low and slow to make the most of summer's cherry tomatoes.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Servings: 16

Ingredients

  • 1 pound cherry tomatoes
  • 1 head garlic halved
  • 1 1/2 cups olive oil or grapeseed or canola oil
  • Salt and pepper
  • Thyme or rosemary optional

Instructions

  • Heat oven to 250°F.
  • Add tomatoes and halved garlic bulb to a small baking dish. Cover completely with olive oil. Season with salt and pepper, and add herbs if using.
  • Bake for 1 1/2 to 2 hours, until tomatoes are soft and bursting. Stir a few times during cooking to ensure the tomatoes are cooking evenly.
  • Transfer tomatoes to an airtight container. Peel garlic cloves and add as well. Pour over infused oil to cover. Any extra oil can be strained and added to another container.
  • Store in the refrigerator and use within 2 weeks.

Notes

  • DO NOT store at room temperature. Tomato confit must be stored in the refrigerator.
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