Confit Cherry Tomatoes
Cherry tomato confit is a simple, slow-roasted recipe that turns sweet cherry tomatoes into rich, jammy bites infused with garlic, herbs and olive oil. Spread it on toast, toss it with pasta, or spoon it over grain bowls, salads and cheese boards.
Ingredients
- 2 pints cherry tomatoes (about 4 cups, rinsed and dried)
- 6 to 8 garlic cloves (peeled and smashed)
- 4 to 6 sprigs fresh thyme (or rosemary or oregano)
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon freshly ground black pepper
- ½ to ¾ cup extra virgin olive oil (enough to come halfway up the tomatoes)
- 1 pinch red pepper flakes (optional, plus extra to taste)
Instructions
- Preheat the oven to 250°F (120°C). Add the cherry tomatoes, garlic, herbs and red pepper flakes (if using) to a small baking dish or oven-safe skillet.
- Sprinkle with salt and pepper, then pour in the olive oil. It should come about halfway up the tomatoes, so add more if needed.
- Roast for about 1 hour, until the tomatoes are soft, wrinkled and just beginning to burst. They should still hold their shape but be jammy and tender.
- Let cool slightly. Remove and discard the herb stems. Serve warm, at room temperature or chilled.
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Use a high-quality olive oil, since it soaks up all the flavor and can be reused. Don’t overcrowd the pan, so the tomatoes roast evenly. Add a splash of balsamic vinegar for extra tang. Store leftovers in an airtight container in the fridge for up to 10 days, or freeze for up to 3 months.
VARIATIONS: Use rosemary, oregano or basil instead of thyme. Add a strip of lemon peel for a bright finish, or thinly sliced shallots for a sweet, savory twist. Use grape tomatoes or a mix of heirloom cherry tomatoes.
MAKE IT FLEX: Spoon the warm confit over grilled chicken, steak or salmon.
SERVING SUGGESTIONS: Spread on toast with ricotta or goat cheese, toss into warm pasta with parmesan and basil, or add to grain bowls, salads and sandwiches. Use it to top flatbreads, swirl it into risotto, or serve it on a cheese board. The leftover oil makes a great bread dip with a pinch of salt.
Nutrition
Calories: 165kcalCarbohydrates: 7gProtein: 1gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 348mgPotassium: 311mgFiber: 1gSugar: 3gVitamin A: 689IUVitamin C: 33mgCalcium: 23mgIron: 1mg
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