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Cherry Tomato Confit

A excellent way to use up fresh tomatoes by slow cooking in herbs and oil. Delicious on pasta and crostini!
Prep Time5 minutes
Cook Time1 hour 30 minutes
Cool time1 hour
Total Time2 hours 35 minutes
Course: Appetizer, dinner, Snack
Cuisine: French
Keyword: alfredo pasta, basil, cherrry tomatoes, cherry tomato pasta, cherry tomatoes, confit, dips, french bread, garden tomatoes, garlic, lemon zest, olive oil, pnw food, spread, thyme, 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!