Cherry Tomato Confit
Learn how to preserve your fresh summer tomatoes with this recipe for Cherry Tomato Confit. The most hands-off process gives you extra juicy, herby, garlicky, and sweet tomatoes to top on pasta, toast, and more! Vegan and Gluten-Free.
Servings 2 cups
Ingredients
- 1 pound between 3-4 cups cherry tomatoes, rinsed and patted dry
- 5-10 cloves of garlic* peeled but kept whole
- 2-4 sprigs fresh herbs: thyme rosemary, tarragon, oregano, basil, or a mix
- 1/2 teaspoon red pepper flakes optional
- 1 teaspoon kosher salt
- 3/4 cup olive oil
Instructions
- Prep: Preheat the oven to 300F and set a 9x13 baking dish (preferably one with a lid) aside. Rinse the tomatoes well and pat dry with a clean kitchen towel. Trim the ends off of the garlic cloves, then lightly smash them with the flat edge of a knife; remove and discard the papery skins.
- Combine: Add the tomatoes and garlic to the base of the baking dish. Nestle the herbs in with the tomatoes, then sprinkle with red pepper flakes (if using) and salt. Pour the oil on top and use a spatula to mix well, until all of the tomatoes are coated in oil.
- Roast: Cover the baking dish with a lid, or wrap tightly with aluminum foil. Bake in the middle rack of the oven for 30 minutes, then uncover and give everything a good stir. Cover the dish and return to the oven for an additional 30 minutes.
- Caramelize: Uncover the dish; at this point the tomatoes should have deflated and the garlic should look more translucent. Return the baking dish to the middle rack of the oven and increase the temperature to 325F. Bake uncovered for an additional 15 to 30 minutes, depending on how caramelized you like your tomatoes and garlic. Check on the tomato confit every 10 minutes or so to ensure it does not burn.
- Serve & Store: Let cool in the baking dish for at least 10 minutes, then carefully transfer to a glass jar or another airtight storage container. Enjoy immediately, or store in the airtight container in the refrigerator for up to 2 weeks. Make sure all tomatoes and garlic are submerged in oil so they do not mold.
Notes
- Serving Suggestions: I love spooning this tomato confit over toast, my Tofu Ricotta, or polenta, toss it with fresh pasta, or spread it on one side of a sandwich for an incredible spread! You can also drizzle the infused oil over anything savory, or use it in place of olive oil in pasta dishes and more.
- Tomatoes: You can use any type of cherry or grape tomato for this recipe including sungold tomatoes, black cherry tomatoes, yellow pear tomatoes, and more. You can also make this tomato confit with larger tomatoes; if using medium tomatoes like San Marzano, I would recommend keeping them whole and increasing the cook time. For large beefsteak or heirloom tomatoes, I would recommend quartering them into smaller chunks so they cook faster (and also increase the cooking time).