Tomato Confit
This easy Tomato Confit recipe transforms cherry tomatoes, garlic, thyme, and olive oil into a rich, flavorful condiment that's perfect for toast, pasta, pizza, and more.
Equipment
- 8×8-inch oven-safe baking dish
Ingredients
- 2 pints cherry or grape tomatoes
- ½ cup extra virgin olive oil
- 6 garlic cloves, lightly smashed
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 tsp salt
- ½ tsp black pepper
For Serving (Optional)
- Toasted sourdough or crusty bread
- Crackers
- Tossed with warm pasta
- Pizza or flatbread
- Whipped ricotta or another creamy dip
Instructions
- Preheat the Oven: Preheat the oven to 300°F.
- Assemble the Tomato Confit: Add the tomatoes, garlic, thyme, salt, and black pepper to an 8×8-inch oven-safe baking dish. Pour the olive oil over the top and gently stir until everything is evenly coated.
- Roast the Tomatoes: Bake uncovered for 1 hour 30 minutes, or until the tomatoes are soft, bursting, and lightly caramelized and the garlic is golden and tender.
- Roast the Tomatoes: Bake uncovered for 1 hour 30 minutes, or until the tomatoes are soft, bursting, and lightly caramelized and the garlic is golden and tender.
Notes
Don't Waste the Oil: The olive oil becomes infused with sweet tomatoes, garlic, and thyme. Use it for dipping bread, drizzling over vegetables, whisking into dressings, or tossing with pasta.
Storage: Store the tomato confit in an airtight container in the refrigerator for up to 1 week, making sure the tomatoes remain submerged in the olive oil.
Nutrition
Serving: 1 serving
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