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Tomato Confit

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Tomato Confit is a slow-roasted dish of tomatoes gently cooked in olive oil with garlic and herbs until tender and intensely flavorful. The result is silky, jammy tomatoes that enhance pasta, toast, salads, and more.

Ingredients

  • 2 pounds (900 g) cherry or grape tomatoes
  • 1 to 1 1/2 cups (240 to 360 ml) olive oil
  • 4 garlic cloves
  • 4 sprigs fresh thyme or rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat the oven to 275°F (135°C).
  2. Arrange the tomatoes in a single layer in a baking dish.
  3. Scatter the garlic cloves and fresh herbs over the tomatoes.
  4. Season with salt, black pepper, and red pepper flakes if using.
  5. Pour enough olive oil over the tomatoes to generously coat and partially submerge them.
  6. Bake for 1 1/2 to 2 hours, until the tomatoes are very soft and slightly wrinkled.
  7. Remove from the oven and allow to cool slightly.
  8. Transfer the tomatoes and infused oil to a clean airtight container for storage.

Notes

  • Use heirloom cherry tomatoes for varied color and flavor.
  • Add sliced shallots for additional sweetness.
  • Ensure tomatoes remain covered with oil during storage.
  • Store in the refrigerator for up to 1 week or freeze for up to 2 months.
  • The infused oil can be reused in salads, pasta, or as a bread dip.

Nutrition

Find it online: https://thefamilycooking.com/tomato-confit/