Cherry Tomato Confit
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
8 servings
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Calories
185 kcal
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Course
Main Course, Appetizer, Condiments
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Cuisine
American
Cherry Tomato Confit
Description
This Cherry Tomato Confit recipe involves roasting two pounds of cherry tomatoes along with whole peeled garlic cloves at a low oven temperature (225°F) for several hours. The tomatoes slowly soften and collapse, releasing their natural sweetness into the olive oil. Fresh herbs such as minced rosemary are added toward the end to infuse herbal notes, and the mixture is cooled and stored in the oil, which acts as a preserving medium.
The resulting confit has a soft texture with mellowed garlic and concentrated tomato flavor, ideal to spoon over pasta, spread on bread, or mix into dressings and sauces. It delivers a gentle sweetness and richness from the olive oil and slow cooking, making it a versatile and flavorful ingredient.
Using fresh, quality cherry tomatoes and good extra-virgin olive oil is recommended for the best flavor. Cooking the confit longer allows the flavors to meld and the garlic to become very soft. Various herbs can substitute rosemary according to taste preferences. The confit packs into containers and keeps refrigerated for several weeks, providing a convenient way to add depth to dishes.
Ingredients
- 2 pounds cherry tomato
- 1 head garlic cloves peeled and separated
- salt
- 2/3 cup extra-virgin olive oil
- 2 tablespoons rosemary or thyme or basil or oregano, minced, fresh
Instructions
- Preheat the oven to 225°F. Arrange the tomatoes in one layer in sheet pans. Scatter the garlic cloves among them. Drizzle the olive oil over everything and sprinkle everything with salt. Set in the oven for between 2 and 5 hours.
- When the tomatoes have collapsed and have simmered for at least 1 hour, sprinkle the herbs over everything. Turn off the heat and leave the pans in the oven. Once everything has returned to room temperature, pack into containers. This will keep several weeks in the fridge.
Notes
- If large cherry tomatoes are used, slice them in half before roasting; large tomatoes may be chopped for similar results.
- Opt for fresh tomatoes and good-quality olive oil for best flavor.
- Cook the confit longer rather than shorter to fully soften garlic and blend flavors.
- Experiment with herbs like oregano, sage, basil, or thyme depending on preference.
- Puree the confit to create an intense pasta sauce or use it as a spoonable condiment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 14mg | 1% |
| Potassium | 265mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 569IU | 11% |
| Vitamin C | 27mg | 30% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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