Tomato Confit
User Reviews
5
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 5 mins
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Servings
8 servings
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Calories
74 kcal
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Course
Side Dish
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Cuisine
Mediterranean, Italian
Tomato Confit
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Quick and easy cherry tomato confit recipe that requires almost no active prep time. Preserve the flavor of those fresh summer tomatoes for your cold winter nights!
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Ingredients
- 2 prigs thyme check notes for dried herbs, fresh
- 2 prigs oregano check notes for dried herbs, fresh
- 12 basil leaves
- 1 lb cherry tomato substitute with Roma or vine tomatoes
- 4 garlic cloves
- 2 teaspoons salt sea salt
- ½ teaspoon black pepper
- ¼ cup olive oil extra virgin preferred
Instructions
- Preheat your oven to 250°F
- In a deep baking dish, add 2 sprigs of fresh thyme and oregano and 10-12 fresh basil leaves. Add 1 lb of cherry tomatoes and ~4 garlic cloves. Season generously with sea salt and black pepper.
- Pour ¼ cup of olive oil over the tomatoes and make sure the tomatoes are covered with olive oil.
- Bake at 250°F for 2.5 to 3.5 hours - when done, the tomatoes will appear blistered but still retain the shape.
- If you haven't already removed the green parts of the tomatoes and the garlic peels, remove those.
- Transfer the confit into a sterilized airtight glass jar, cover with olive oil (you can top up if there isn't enough oil) and store in the fridge for up to 2 weeks!
Notes
- Types of tomatoes. You can use almost any type of fresh, juicy, ripe tomato in this tomato confit. I prefer using cherry tomatoes since it doesn't require additional prep time! However, you can use vine or Roma tomatoes - just halve them!
- Fresh versus dried herbs and variations. I find that the combination of basil, oregano and thyme (or lemon thyme) gives me the best approximation to the Mediterranean flavors I used to love in tomato confit (when I lived in Italy). I prefer fresh herbs since you can chuck them into the storing jar but you can substitute with dried herbs (approximately half a teaspoon each). You can also add red pepper flakes or other herbs of your choice.
- Storing: You'll want to make sure the tomato confit is not exposed to air - so once you transfer to an airtight container, cover with olive oil until the top is fully covered. Then store in the fridge (potentially up to a month, but ideally 2 weeks).
- Freezing: You can portion this into individual freezer-safe containers (or better yet, ice cube trays!) to freeze up to a couple of months. Make sure to thaw (since olive oil will harden in the fridge or freezer).
Nutrition Information
Show Details
Calories
74kcal
(4%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Sodium
588mg
(25%)
Potassium
141mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
330IU
(7%)
Vitamin C
14mg
(16%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 588mg | 25% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 14mg | 16% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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