Description
This Tomato confit recipe takes just 5 minutes of prep before slow-roasting into tender, juicy, and flavorful bites, perfect for pasta, toast, and more!
Ingredients
Scale
- 2 cups cherry or grape tomatoes
- ½ cup extra virgin olive oil
- 4 garlic cloves, peeled
- 4–5 sprigs fresh thyme or rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Additions:
- ¼ teaspoon red pepper flakes (for spice)
- 1 teaspoon balsamic vinegar (for tangy sweetness)
- Zest of 1 lemon (for a fresh citrus note)
Instructions
- Preheat the oven to 275°F (135°C).
- Wash and dry the cherry or grape tomatoes.
- Place the tomatoes in a baking dish in a single layer. Add the garlic cloves and fresh herbs.
- Drizzle with olive oil, ensuring the tomatoes are partially submerged. Season with salt and black pepper.
- Bake for 1.5 to 2 hours, until the tomatoes are soft and slightly caramelized.
- Let cool, then transfer to a jar with the oil. Store in the refrigerator for up to 2 weeks.
Notes
- Use cherry or grape tomatoes for the best flavor and texture.
- High-quality olive oil enhances the taste and preserves the confit.
- Roast at 275°F (135°C) for 1.5 to 2 hours for tender, caramelized tomatoes.
- Store in an airtight container, fully submerged in oil, for up to 2 weeks in the fridge or 3-4 months in the freezer.
- Use the infused oil for dressings, pasta, or dipping bread.
- Prep Time: 5 minutes
- Cook Time: 1.5 to 2 hours
- Category: Side Dish
- Method: Slow Roasting
- Cuisine: French, Mediterranean
Nutrition
- Serving Size: ½ cup
- Calories: 120
- Sugar: 4g
- Sodium: 150mg
- Saturated Fat: 1.5g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg