5 from 6 votes
Tomato Confit Recipe
This tomato confit is the perfect answer to an abundance of summer tomatoes. Sweet and jammy with a hit of garlic, they go perfectly over a bed of pesto and burrata.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings:
6
Calories:
204 kcal
Course:
Appetizer
Ingredients
Tomato Confit
- 2 pints cherry tomato stems removed
- 3 garlic minced, cloves
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 3/4 cup olive oil
Simple Pesto:
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/3 cup parmesan-reggiano cheese finely grated
- 4 cups basil leaves
- 1/3 cup olive oil
- Pinch crushed red pepper red
- 1/2 teaspoon salt
To Serve:
- 1 ball about 3 ounces of burrata
- basil leaves as garnish, extra
- Pinch crushed red pepper
- sea salt flaky
- bread toasted
Instructions
To Make the Tomato Confit:
- Preheat the oven to 300 degrees F. In a large baking dish, add the cherry tomatoes, garlic, salt, crushed red pepper and olive oil. Give it a good mix and transfer to the oven to bake for about 1 hour and 15 minutes, stirring the tomatoes every 15 to 20 minutes. Remove from the oven and set aside to cool slightly before transferring it to a glass container.
Cup of Yum
To Make the Simple Pesto:
- To a small sauté pan, set over medium-low heat, add the pine nuts. Toast until lightly golden brown. Immediately transfer to a food processor and allow to cool slightly, about 5 minutes. Add the garlic and pulse for about 30 seconds. Add the Parmesan, basil leaves, olive oil, crushed red pepper and salt. Pulse for an additional minute or so. Give it a taste and adjust the salt to taste.
To Assemble:
- Add the pesto to a large serving bowl and smear it in an even layer. Open the ball of burrata and pull it apart in two pieces and place it on top of the pesto. Spoon a few tablespoons of the confit tomatoes on top of the burrata. Garnish with fresh little basil leaves, crushed red pepper and a few pinches of sea salt. Serve with slices of toasted bread.
Notes
- *I didn't remove the stems but I kinda regret doing it. If you don't remove them at the beginning, you'll have to remove them at some point!
- *If you can't find burrata, feel free to buy a ball of fresh mozzarella and slice it up!
- *The tomato confit lasts up to two weeks when stored in the fridge in an airtight container.
- *The tomato confit will solidify in the fridge but as soon as it's added to pasta, a warm pan, etc, it completely liquifies very quickly.
- Equipment:
- Stainless Steel Bowls | Silicone Spatula
Nutrition Information
Serving
6g
Calories
204kcal
(10%)
Carbohydrates
3g
(1%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Cholesterol
5mg
(2%)
Sodium
20mg
(1%)
Potassium
43mg
(1%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
35IU
(1%)
Vitamin C
11mg
(12%)
Calcium
21mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 204
% Daily Value*
| Serving | 6g | |
| Calories | 204kcal | 10% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 20mg | 1% |
| Potassium | 43mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 21mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.