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Cherry Tomato Confit
This Cherry Tomato Confit recipe is the perfect condiment to master and have on hand in your kitchen because it’s delicious on just about anything! Try it on toast, pasta, grain bowls, eggs, and more!
Equipment
Ingredients
- 2 lbs Cherry or Sungold Tomatoes (any color), stems removed
- 2 tsp Kosher Salt
- 4 cloves garlic, minced
- 1/2 medium-large shallot, minced
- 1 lemon, peel removed into ½ -¾ inch thick pieces
- 10 sprigs fresh thyme
- 1/2 tsp red chili flakes
- 2 1/2 cups olive oil
- Balsamic vinegar or glaze and fresh basil for garnish
Instructions
- Preheat oven to 250 degrees Fahrenheit.
- Spread out tomatoes in a large 9X13 baking dish.
- Sprinkle them with salt, garlic, shallot, lemon peels, thyme, and red chili flakes.
- Fill the dish with oil, ensuring all the tomatoes and ingredients are submerged.
- Cook in the oven uncovered until the tomatoes have softened and are slightly wrinkled but have not burst open, about 1.5 hours.
- Allow the mixture to cool completely before transferring it to an airtight jar or container.
- Serve with balsamic vinegar or glaze and fresh basil leaves, and enjoy!
Notes
Tomato Confit Tips and Tricks
To maximize the flavor and composition of your tomato confit, follow these essential tips and tricks below.
Use Ripe, Fresh Tomatoes: Fully ripe cherry tomatoes will yield the best sweetness.
Remove Skins (Optional): Blanch tomatoes to remove skins for a smoother texture. Check out how to peel tomatoes to remove their skin and shock them in cold water before placing them in your baking dish. Note: Alice Waters' famous tomato confit elicits this method with basil and garlic as her primary aromatics.
Choose High-Quality Oil: As olive oil is the base, opt for one you enjoy tasting on its own.
Fully Submerge Ingredients: Arrange tomatoes in one single layer for them to cook properly without drying out.
How to Store Tomato Confit
This Tomato Confit is terrific in your fridge, where you can use it at your leisure for an easy and quick flavor booster and sauce. You can also make a large batch and freeze it!
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Freeze for up to 2 months in an airtight container.
Nutrition
Calories: 415kcalCarbohydrates: 4gProtein: 1gFat: 45gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 33gSodium: 399mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 434IUVitamin C: 20mgCalcium: 16mgIron: 1mg