Tangy, sweet and amazing Tomato Confit is a method of preserving tomatoes without vinegar or acid. So dreamy tossed into pasta or on a crisp cracker.
Prep Time10 minutesmins
Cook Time1 hourhr10 minutesmins
Total Time1 hourhr20 minutesmins
Course: Appetizer, Condiment
Cuisine: American, French
Keyword: tomato confit
Servings: 12
Calories: 64kcal
Author: Kellie
Cost: $5
Equipment
baking dish
Ingredients
1poundcherry tomatoes
10garlic cloves
8-10sprigs fresh thyme
1/3cupolive oil
1/2teaspoonkosher salt
1/2teaspoonblack pepper
Instructions
Preheat oven to 300˚F.
Arrange the cherry tomatoes, garlic and thyme in a baking dish.
Drizzle with the olive oil until the tomatoes are almost submerged (use more olive oil if you have a larger dish.)
Season with salt and pepper.
Bake the tomatoes for 1 hour and 15 minutes or until the tomatoes start to soften and burst.
Remove the tomatoes from the oven and cool to room temperature.
Transfer the tomatoes and oil to an airtight container and store in the refrigerator for up to 10 days.
Notes
Add basil, oregano or rosemary for another flavor profile.Save the oil once the tomatoes are gone for cooking chicken, eggs, drizzling on bread and more.Use flavored olive oil to change the flavor of your tomato confit without adding a ton more ingredients.Drizzle with Balsamic Vinegar for tartness and richness.