We absolutely love cooking recipes that highlight the season. When we picked up a few pints of tomatoes at the local farmer’s market, and decided to make another batch of confit tomato with garlic.
We don’t mean to be dramatic but what the heck are we doing when we don’t have this stuff around?! It’s TOO good and EASY too! Summer seems to reminds us about some of the best flavors of the year, and now, we’re making these all year long!
Keep reading to learn more about how this perfect condiment comes together. We include lots of process pictures in the body of the text, as well as ideas for substitutions and more. Feel free to skip to the recipe card if you’d like to get right into it. This post is also available as a Google Web Story.
Ingredients:
- Cherry tomatoes – We picked up some beautiful tomatoes from our local farmer’s market, and they were just stunning, as well as very flavorful.
- Extra virgin olive oil – You will want something high quality here as it’s the main part of the flavor.
- Fresh herbs – You can use anything you want here. Keep in mind that going too heavy on the seasonings may make it harder to enjoy these luscious tomatoes with different items. We keep it simple with a few sprigs fresh oregano, thyme and basil leaves.
- Garlic cloves – Don’t forget to add some (or a lot!) of peeled garlic cloves. You can use as much or as little as you like.
- Kosher salt & pepper – We keep it really simple with just a pinch of each.
- Other great additions: sweet onion or shallots are also amazing if you want to add those as well!
How to Make Cherry Tomato Confit:
Preheat oven to 250°F. Place cherry tomatoes and garlic on a baking dish or sheet pan, and drizzle with olive oil. Season with salt and pepper, toss to combine.
Place the herbs overtop of the mixture.
Bake for 2.5 – 3 hours, mixing the tomatoes every so often to make sure they don’t burn.
Remove from the oven to cool to room temperature, then discard the thyme, basil and oregano. Transfer to an airtight container and store in the fridge for up to 10 days, making sure there is enough oil to cover everything to ensure it stays fresh.
Bring to room temperature before eating as the olive oil will solidify in the fridge.
Serve with literally anything! We love it with some fresh basil, burrata or mozzarella cheese, on eggs, salads, with proteins, you name it!
Tips For The Best Confit Cherry Tomatoes:
- Keep the tomatoes and garlic submerged in olive oil to preserve the life of this condiment in the fridge. This may mean that you need to cover the top with more olive oil each time you use them. Adding more olive oil will prohibit mold growth. These tomatoes should last at least 10 days in the fridge in an airtight container!
- Any seasonings or herbs you like can be used here, but keep in mind what you plan to use the tomatoes for later, as whatever herbs you use will create a flavor profile. We like to go sort of “classic” or neutral with basil, thyme and oregano.
- Add as much or as little garlic as you like.
- You can add shallots or onions to the mixture if you like as well.
Use These Slow Roasted Cherry Tomatoes On:
- Keto Eggplant Milanese
- Burrata Caprese Salad
- Pesto Butter Salmon
- Burrata and Prosciutto Salad with Arugula
More Recipes To Try:
- Crispy Pesto Cauliflower
- Steak Caprese Skewers with Walnut Pesto
- Cast Iron Skillet Cheesy Meatball Bake
- Keto Antipasto Salad
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Until Next Time,
Briana & Chamere
Cherry Tomato Confit
Ingredients
- 3 pints cherry tomatoes, any colors of your choosing, washed with stems removed
- 12 cloves garlic, peeled
- 3/4 cup olive oil (choose something good quality)
- 1.5 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 ounce fresh basil leaves
- 10 sprigs fresh thyme
- 3 sprigs fresh oregano
Instructions
- Preheat oven to 250°F. Place tomatoes and garlic cloves on a baking sheet, then drizzle with olive oil. Season liberally with salt and pepper, mixing to combine.
- Add fresh herbs on top, and bake for 2.5 – 3 hours, checking every so often to make sure nothing burns. Remove from the oven to cool, discard the thyme, basil and oregano.
- Transfer to an airtight container and store in the fridge for up to 10 days, making sure there is enough oil to cover everything to ensure it stays fresh. Bring to room temperature before eating as the olive oil will solidify in the fridge.
- Serve with literally anything! We love it with some fresh basil, burrata or mozzarella cheese, on eggs, salads, with proteins, you name it!
Notes
- Any seasonings or herbs you like can be used here, but keep in mind what you plan to use the tomatoes for later, as whatever herbs you use will create a flavor profile. We like to go sort of “classic” or neutral with basil, thyme and oregano.
- Add as much or as little garlic as you like.
- You can add shallots or onions to the mixture if you like as well.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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