Tomato Confit
Silky, jammy, and deeply flavorful, tomato confit is wonderful for spooning over ricotta toast, tossing with pasta, or adding a burst of sunshine to any dish.
Servings: 8 (about 3 cups)
Ingredients
- 2 pints cherry or grape tomatoes
- 6 garlic cloves, peeled and lightly smashed
- 4 sprigs fresh thyme or rosemary
- 1 cup extra virgin olive oil or more as needed
- 1 teaspoon kosher salt
Instructions
- Get ready. Preheat oven to 250°F (120°C). Place cherry tomatoes in a medium baking dish or oven-safe skillet in a single layer. Tuck garlic cloves and herb sprigs among the tomatoes. Pour in olive oil until the tomatoes are mostly submerged. Sprinkle with salt.
- Confit the tomatoes. Roast, uncovered, until tomatoes are wrinkled and completely tender but not falling apart, about 2 hours.
- Cool and store. Transfer tomatoes and oil to a clean jar or airtight container. Store in the fridge for up to 2 weeks or the freezer for up to 3 months making sure tomatoes remain covered in oil.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- Can you use larger tomatoes? You can use this same method to confit larger tomatoes as well, though you will need proportionally more oil to submerge them. Larger tomatoes have a higher moisture content, relative to their surface area, so you may find you need to halve or quarter them and roast them for longer (3 or 4 hours) to achieve similar texture results.
Nutrition
Calories: 263.8kcal | Carbohydrates: 5.5g | Protein: 1.2g | Fat: 27.3g | Saturated Fat: 3.8g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 19.7g | Sodium: 297.6mg | Potassium: 292.8mg | Fiber: 1.5g | Sugar: 3.1g | Vitamin A: 1009.3IU | Vitamin C: 17.7mg | Calcium: 18.4mg | Iron: 0.6mg
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