This easy and delicious tomato confit can be used to spread on crusty bread, to top a creamy burrata, or even as a side.
What Does ‘Confit’ Mean?
A French word that means ‘preserved’, in cooking, a confit is a method of preserving where food (typically tomatoes, garlic, etc.) is slowly cooked in fat (like olive oil) over a long period of time.
When it comes to tomato confit, this results in a deeply flavorful tomato that can be used as a condiment, to top bruschetta, or even in a pasta salad recipe (I may have one of those 😉 ).
Tomato Confit Ingredients
This is a very simple dish, but you can change it up by adding different herbs or to the mixture.
Tomatoes: I’m using cherry tomatoes today, but you can do this with any kind of tomato.
Garlic: You would typically want to mince the garlic. For the photo below I actually was roasting some garlic heads, so don’t let that throw you.
Olive oil: Plenty of olive oil — think to cover the tomatoes by half.
Flavor enhancers: I’m using salt, pepper, thyme, and red pepper flakes, but feel free to get creative here! You can add balsamic vinegar, lemon zest, or whatever you have on hand that you adore.
How to Make Tomato Confit
Step 1: Prep your ingredients.
Preheat the oven to 300 degrees F.
To a deep baking dish — you can even use a ramekin if you’d like — add the tomatoes, minced garlic, salt, pepper, and whatever other flavor enhancers you’d like. Add enough olive oil to go half way up the tomatoes and stir everything together.
Step 2: Roast your tomatoes.
Now slowly roast the tomatoes for about 1.5-2 hours, or until the tomatoes are shriveled and tender. Check on these, though, because every oven is different.
You’ll want them to look like this:
Tomato Confit
Ingredients
- 1 pint cherry tomatoes
- 3 garlic cloves minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Pinch red pepper flakes
- fresh thyme
- olive oil
Instructions
- Preheat the oven to 300 degrees F. Add everything to a small deep baking dish or ramekin. Pour enough olive oil to go halfway up the tomatoes. Roast for 1.5-2 hours, or until the tomatoes are shrivled and tender.
Leave a Reply