This savory garden delight is a perfect way to use an abundance of tomatoes you may have.
I had some orange cherry tomatoes to use up. They are sweet and such a beautiful color. Confit is a French cooking method which means to preserve by cooking slowly in liquid
Here I mixed them with some heirloom cherry tomatoes I bought from the grocery store. Then I added some lovely aromatics like fresh basil, thyme, and garlic. Season with salt pepper, fresh lemon zest, and extra virgin olive oil. Sometimes I use lemon oil instead of zest. Either one is great.
Slow bake for 1 1/2-2 hours. Tomato confit is so delicious tossed with pasta or spread on breads, used in dips or as an addition to a cheeseboard! You can store the confit for a couple months in the refrigerator and use at your convenience.
Here is my favorite pasta with the confit. Cherry Tomato Confit Pasta! <— Click here.
Okay let’s get started!
Cherry Tomato Confit
Ingredients
- 2.5 lbs cherry tomatoes I used orange and heirloom mix. You can use a mix of colors if you like. Most grocery stores sell 1lb containers.
- 6 large garlic cloves, peeled
- 1 cup extra virgin olive oil
- 6-10 fresh basil leaves
- 4 sprigs fresh thyme
- 1 lemon zested
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Pre-heat the oven to 250°
- Rinse the tomatoes well.
- In a large baking dish (3 quart) add the tomatoes. Then place the garlic, and basil in the dish. Nestle around in between the tomatoes. Now add the thyme.
- Sprinkle the salt, pepper, and zest all over evenly.
- Pour on the olive oil.
- Place in the oven uncovered and cook for 1 1/2 hours to 2 hours. We want them soft, a bit wrinkled but not bursting. I find 1 1/2 hours usually does the job for me.
- Remove and let them cool for 1 hour.
- Store in a large mason jar with a tight fitting lid. Submerge in the oil from the pan, almost to the top.
- Store in the refrigerator for a couple months, I love to use in pastas or as a spread on French bread!
- ENJOY!
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