Tomato Confit
Tomato Confit is the ultimate way to capture peak-season cherry tomatoes in rich, garlicky olive oil. Cherry tomatoes are slow-roasted until meltingly tender, making them perfect for spreading on toast, finishing summer tarts, tossing with pasta, or topping grilled proteins.
Servings: 8 servings
Calories: 262kcal
Equipment
- Baking Dish
Ingredients
- 2 pounds cherry or grape tomatoes
- 1 cup extra-virgin olive oil enough to almost cover the tomatoes
- 6 garlic cloves smashed or sliced
- 2 tablespoons fresh herbs rosemary, oregano, basil, sage, chives
- 1 pinch saffron
- salt and black pepper to taste
- pinch of red pepper flakes optional
Instructions
- Preheat the oven to 250°F (120°C). Rinse and dry the tomatoes. Place them in a baking dish in a single layer.
- Scatter the smashed garlic cloves, herbs, and saffron over the tomatoes. Season generously with salt, pepper, and red pepper flakes if using.
- Pour olive oil over the tomatoes until they’re mostly submerged but not fully drowned.
- Transfer to the oven and roast uncovered for 1.5 to 2 hours. The tomatoes should be soft, blistered, and just starting to collapse at 1.5 hours or burst and more spreadable at 2 hours, with the garlic tender and browned.
- Let the confit cool completely in its oil. Transfer to a clean jar or container, ensuring tomatoes are covered with oil. Refrigerate for up to 2 weeks.
Nutrition
Serving: 1serving | Calories: 262kcal | Carbohydrates: 5g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 13mg | Potassium: 257mg | Fiber: 1g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 27mg | Calcium: 17mg | Iron: 1mg
