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Cherry Tomato Confit
Tomato Confit is an easy and delicious way to bring fresh summer cherry tomatoes to a variety of dishes. Don't let the cooking time deter you; most of the process is hands off. Makes about 3 cups of confit.
Prep Time
5 mins
Cook Time
2 hrs
Cooling Time
1 hr
Total Time
3 hrs 5 mins
Servings:
12
servings (1/4 cup)
Calories:
178 kcal
Course:
Condiments
Cuisine:
French
Ingredients
- 2-1/2 pounds cherry tomato a mix of red, yellow, and orange, if desired
- 4 large garlic smashed and peeled, cloves
- 1-1/2 teaspoons lemon finely grated zest
- 1 cup extra virgin olive oil (plus additional, if needed)
- 1 teaspoon sea salt or kosher or fine-flaked
- 1/4 teaspoon black pepper freshly-ground
- 10-12 basil fresh leaves
- 3 prigs thyme
Instructions
- Preheat oven to 250 degrees F. Place cherry tomatoes and garlic cloves in a single layer in a 3-quart baking dish (13 x 9) or gratin. Sprinkle with lemon zest.
- Pour olive oil into the dish, coming about halfway up the sides of the tomatoes. Season the tomatoes with salt and pepper, and add the herbs to the baking dish. (I like to nestle them between the tomatoes.)
- Bake, uncovered, for 1-1/2 to 2 hours (cooking time will depend on the size of the cherry tomatoes). When the tomatoes are ready, the tomatoes will be soft, the skins will look wrinkled and will just be starting to burst in areas. Don't cook the tomatoes until they've fully bursted; they should be soft, but not falling apart.
- Cool tomatoes in the pan at room temperature, then place in airtight jars. Pour enough of the cooking oil over the tomatoes to submerge by 1/4 to 1/2 inch. Store, refrigerated for up to 5 days. This recipe is not suitable for freezing or canning.
Cup of Yum
Notes
- For serving ideas, see the "How to Use Cherry Tomato Confit" section in the article above.
- If your tomatoes are very tart, you can add about 1/2 to 1 teaspoon of sugar to the dish when you season with salt and pepper to help them along.
- -For a little heat in the background, sprinkle the tomatoes with a few pinches of crushed red pepper flakes when seasoning.
- -Just about any of your favorite herbs can be substituted, such as a sprig of fresh rosemary or oregano.
Nutrition Information
Serving
0.25cup
Calories
178kcal
(9%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Sodium
205mg
(9%)
Potassium
210mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
492IU
(10%)
Vitamin C
22mg
(24%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 servings (1/4 cup)
Amount Per Serving
Calories 178
% Daily Value*
| Serving | 0.25cup | |
| Calories | 178kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Sodium | 205mg | 9% |
| Potassium | 210mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 492IU | 10% |
| Vitamin C | 22mg | 24% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.