Cherry Tomato Confit
Make restaurant-worthy Cherry Tomato Confit at home. So easy, all you need is cherry tomatoes, garlic, some fresh herbs plus olive oil and a little patience!
Servings 12
Calories 83kcal
Ingredients
- 500 g cherry tomatoes
- 2-3 sprigs fresh thyme
- 2-3 springs fresh rosemary
- 1 head of garlic halved
- ¾ cup olive oil more as needed
- ½ teaspoon fine salt
- fresh ground black pepper
Instructions
- Preheat oven to 100c.
- Place cherry tomatoes in a baking dish in a single layer, along with rosemary, thyme and garlic (cut side up).500 g cherry tomatoes, 2-3 sprigs fresh thyme, 2-3 springs fresh rosemary, 1 head of garlic
- Sprinkle with salt and black pepper, then pour olive oil over tomatoes and garlic.½ teaspoon fine salt, fresh ground black pepper, ¾ cup olive oil
- Make sure everything has been coated in the oil, turn garlic halves cut side down, then place in the oven to bake.
- Bake (uncovered) for 1 hr 45 minutes - 2 hrs, or until the tomatoes are soft and slightly wrinkled (some will have burst) - they will collapse a little as they cool in the oil.
- Allow tomatoes to cool in the oil, then place them (and the oil) in an airtight container and refrigerate, adding more olive oil (if needed) to cover the tomatoes.
Video
Notes
- My baking dish is 20cm x 26cm and the tomatoes and garlic fit pretty snugly in a single layer which is what you want.
- The olive oil doesn't need to completely cover the top of everything to bake - if some of the tomatoes are poking out the top that's fine.
- Some of the tomatoes will split as they swell a little, and some will wrinkle slightly towards the end of the cooking time. This is normal - once they start to cool they will wrinkle a bit more too.
- You can leave the stems on the tomatoes or take them off, it's up to you.
- I bake this with the garlic halves cut side down, so the exposed part of the clove is completely submerged in oil for maximum flavour.
Nutrition
Calories: 83kcal