Mmmmm tomato confit. Sometimes the simplest things in life are the most delicious. Confit is a French word that means “preserved” and refers to the process of slow cooking and storing food in fat. Simple recipes like this are some of the most satisfying to make. As with my garlic confit, this simple tomato confit is insanely easy and incredibly useful in so many applications. On top of grilled bread with fresh ricotta. Spread on an Italian sandwich. In a salad with burrata and fresh basil. Tossed with angel hair pasta and grated parmesan. Mixed into a frittata or even your morning scrambled eggs! It’s always fabulous. The roasting tomatoes will make your home smell wonderful!
Once the tomatoes are done, you can enjoy your confit jarred in the refrigerator for up to two weeks or in the freezer for two months. Bring the tomatoes to room temperature before serving. I prefer to use mini heirloom tomatoes for this recipe because I love how beautiful all of the colors are, however normal cherry tomatoes work just as well. These tomatoes along with their garlic confit counterpart make a gorgeous appetizer brought straight to the table in their pan. All you need to do is serve toasted bread and a soft spreadable cheese (ricotta or goat Mmmmm) and allow guests to make their own creations!
Step 1 : Spread ’em. (haha, sorry had to) Spread tomatoes in a baking dish or pan. Add oil, salt, pepper, herbs and garlic; toss gently to coat.
Step 2: Bake ’em. Bake at 275°F until tomatoes are wilted but not all have burst, 1 1/2 to 2 hours.
Step 3 : Cool ’em. Cool tomato mixture to room temperature and discard the herbs. Store tomatoes with oil juices in an airtight container in refrigerator up to 2 weeks, or freeze up to 2 months.
You, Me, and Confit {tomato confit}
Ingredients
- 1 pound mini heirloom or cherry tomatoes
- 2 cloves peeled and smashed garlic (not pictured in this recipe)
- 5 sprigs thyme and/or sage, basil, saffron, thyme (feel free to play around with the herbs you use)
- 1 - 1 1/2 cups olive oil depending how much you need to cover the tomatoes
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
Instructions
- Preheat oven to 275°F.
- Spread tomatoes in a baking dish or pan.
- Add oil, salt, pepper, herbs and garlic; toss gently to coat.
- Bake at 275°F until tomatoes are wilted but not all have burst, 1 1/2 to 2 hours.
- Cool tomato mixture to room temperature and discard the herbs.
- Store tomatoes with oil juices in an airtight container in refrigerator up to 2 weeks, or freeze up to 2 months.