Description
Enjoy gourmet tomatoes all summer long with this easy tomato confit recipe! Cherry tomatoes are submerged in extra virgin olive oil with fresh garlic and cooked on low heat to create the most delicious tomatoes infused with unparalleled flavor.
Ingredients
Units
Scale
- 12 ounces cherry tomatoes
- 8 large cloves garlic, peeled but left whole
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon fine salt
Instructions
- Preheat oven to 275 degrees F.
- Add the whole cherry tomatoes and peeled garlic in a single layer to an 8-inch casserole dish.
- Add olive oil to the pan until it reaches halfway up to the height of the tomatoes. The amount of olive oil needed may vary depending which pan you use, but the key is to submerge the tomatoes halfway to allow for proper cooking.
- Sprinkle with salt.
- Bake for 1 hour. The tomatoes should remain intact (rather than bursting open).
- Enjoy immediately or store for later.
Notes
Garnish options: fresh basil leaves, springs of fresh thyme and crushed red pepper chili flakes
Store leftover tomatoes in an airtight jar submerged in the olive oil for up to 1 month.
- Prep Time: 5
- Cook Time: 60
- Method: Oven