Cherry Tomato Confit
Slow roasted Tomato Confit is the perfect way to save a taste of summer. Each bite of these vibrant tomato jewels is bursting with delicate sweetness and a touch of unami. You’ll be topping them on everything! Whole30 compliant, paleo and gluten-free.
Servings: 4 servings
Calories: 1002kcal
Ingredients
- 2 pints cherry tomatoes stemmed
- 2 cups extra-virgin olive oil or more
- 4 garlic cloves smashed or sliced
- ½ cup fresh sprigs basil leaves or another fresh herb like thyme or oregano
- 1 tsp sea salt or kosher
Instructions
- Preheat the oven to 325F. Place the whole cherry tomatoes in a single layer in a baking dish.
- Sprinkle the smashed garlic, basil (or whatever fresh herbs you are using) around the cherry tomatoes.
- Pour the olive oil on top of the tomatoes. Sprinkle on the salt.
- Bake for 30-45 minutes, or until they begin to wrinkle up and become a little light brown around edges (mine was ready in about 40 minutes. I gave the tomatoes a stir a couple times to make sure they were evenly roasting).
- When the it cools down, transfer the tomatoes and oil into a sterilized jar (or airtight container). I keep the garlic and herbs, but toss out if you do not want to store with tomatoes. Make sure they are completely covered by the oil, to prevent air from reaching the tomatoes.
- Let tomato mixture cool to room temperature before storing with oil and accumulated pan juices in a sterilized jar (or airtight container). Can be used for up to 1 week (maybe longer).
Notes
-Tomato confit can be adapted to your taste. You could use shallots or onions in place of garlic. Switch up the herbs to what you like or have on hand.
-Tomato confit will last up to 1 week in a sterilized jar in your fridge and up to 3 in your freezer store in zipped lock bag in the freezer. Be sure to squeeze all the air out of bag before zipping closed). -If you would like to have extra oil to use for other recipes, make sure to add a little more to this recipe. Because the tomatoes always have to stay stored with oil. I had about a cup extra and stored it (without tomatoes) in a small jar to drizzle on some dishes.
-Bring to room temperature if you are serving this as an appetizer with a dip (the oil does harden and will melt when its brought to room temp).
-Tomato confit will last up to 1 week in a sterilized jar in your fridge and up to 3 in your freezer store in zipped lock bag in the freezer. Be sure to squeeze all the air out of bag before zipping closed). -If you would like to have extra oil to use for other recipes, make sure to add a little more to this recipe. Because the tomatoes always have to stay stored with oil. I had about a cup extra and stored it (without tomatoes) in a small jar to drizzle on some dishes.
-Bring to room temperature if you are serving this as an appetizer with a dip (the oil does harden and will melt when its brought to room temp).
Nutrition
Serving: 4g | Calories: 1002kcal | Carbohydrates: 10g | Protein: 2g | Fat: 108g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 79g | Sodium: 610mg | Potassium: 529mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1157IU | Vitamin C: 55mg | Calcium: 33mg | Iron: 2mg