Description
Tomato Confit is a slow-cooked, flavorful dish featuring cherry or grape tomatoes gently baked in olive oil with garlic, lemon zest, and fresh rosemary. This method intensifies the natural sweetness of the tomatoes and infuses them with aromatic herbs, making it a perfect condiment or side to elevate any meal.
Ingredients
Scale
Main Ingredients
- 3 pounds cherry or grape tomatoes (washed and dried)
- 2 heads of garlic (sliced horizontally to expose the cloves)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 sprigs of fresh rosemary
Flavorings & Oils
- 1 each zest of lemon
- 1 cup extra virgin olive oil (enough to cover the tomatoes)
Instructions
- Preheat Oven and Prepare Tomatoes: Preheat your oven to 300°F (150°C). Place the washed and dried cherry or grape tomatoes in a large, oven-safe baking dish, arranging them evenly.
- Add Garlic Heads: Take the two sliced garlic heads and place them cut side up among the tomatoes in the baking dish to allow the garlic flavor to infuse during cooking.
- Add Lemon Zest and Rosemary: Sprinkle the zest of one lemon over the tomatoes and distribute the 4 rosemary sprigs throughout the dish for herbal aroma.
- Cover with Olive Oil: Pour about 1 cup of extra virgin olive oil over the tomatoes, enough to almost completely submerge them, ensuring even cooking and flavor infusion.
- Season: Sprinkle 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper over the tomatoes to enhance their natural taste.
- Bake the Tomatoes: Place the baking dish in the oven and bake for 45 minutes to 1 hour. About halfway through, gently stir the tomatoes to help distribute the flavors in the oil uniformly.
- Check for Doneness: The tomato confit is ready when the tomatoes are soft and slightly wrinkled, and the garlic cloves have softened and become tender.
- Cool and Serve or Store: Remove the dish from the oven and allow it to cool slightly. Serve immediately or transfer the tomatoes and oil into airtight glass containers, such as mason jars, ensuring the tomatoes are fully submerged in the oil for preservation.
Notes
- Use ripe cherry or grape tomatoes for the best natural sweetness and texture.
- This confit can be stored in the refrigerator for up to 2 weeks when kept submerged in olive oil.
- The olive oil used for confit can also be used in dressings or as a flavorful cooking oil.
- Gently stirring halfway through baking helps to flavor the oil but avoid vigorous stirring to maintain tomato integrity.
- Ensure the garlic heads are sliced to expose the cloves for better flavor release.
