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Tomato Garlic Confit (Roasted Cherry Tomatoes) Recipe

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Tomato Garlic Confit is a luscious, slow-roasted dish featuring cherry or small tomatoes gently cooked with garlic, olive oil, and fresh herbs. The tomatoes are baked until they collapse and caramelize, delivering a rich, savory flavor perfect as a condiment, topping, or ingredient in various meals. This easy-to-make recipe captures the essence of Mediterranean cooking and enhances the natural sweetness of tomatoes with the aromatic depth of garlic and herbs.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Vegetables & Herbs

  • 2 pints cherry tomatoes, grape tomatoes, yellow pear tomatoes, or a mix (about 4 cups)
  • 6-8 fat garlic cloves, smashed
  • 4-5 fresh thyme sprigs (or substitute oregano)
  • 8-10 fresh basil leaves (added after cooking)

Condiments & Seasonings

  • ¼ cup extra virgin olive oil (plus an additional ¼ cup if storing)
  • ¾ teaspoon salt, more to taste
  • ½ teaspoon black pepper
  • Optional: a splash of balsamic vinegar for serving

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for gentle, even roasting.
  2. Arrange Tomatoes and Garlic: Place the cherry tomatoes and smashed garlic cloves in a mostly single layer in a 9×13 inch baking dish, an 11-inch braiser, or an oven-proof skillet to ensure even cooking.
  3. Add Olive Oil and Season: Pour the extra virgin olive oil over the tomatoes and garlic. Add fresh thyme sprigs and season with salt and black pepper. Cover the baking dish tightly with a lid or aluminum foil to trap moisture and infuse flavors.
  4. Roast Tomatoes: Bake for 60 minutes, gently shaking the pan halfway through to redistribute the tomatoes and garlic. The tomatoes should collapse softly, and the garlic should caramelize beautifully. For deeper caramelization, uncover and roast for an additional 10-15 minutes. If you plan to store the confit, drizzle in an extra ¼ cup of olive oil to preserve them.
  5. Cool and Add Basil: Remove the dish from the oven and let it cool for 10 minutes. Then, stir in fresh basil leaves to add a fragrant, fresh note.
  6. Season and Serve: Taste the confit and adjust salt and pepper as needed. Serve immediately with an optional drizzle of balsamic vinegar or store in an airtight container submerged in oil for up to 2 weeks in the refrigerator. Keep the tomatoes covered with oil to prevent mold growth.

Notes

  • Use good quality extra virgin olive oil for the best flavor and preservation.
  • You can substitute thyme with oregano for a different herbal note.
  • Keep the tomatoes submerged in oil when storing to prevent spoilage and mold.
  • Adjust roasting time if you prefer less or more caramelized tomatoes and garlic.
  • Serve as a condiment, pasta topping, bruschetta spread, or mix into sauces for enhanced flavor.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Condiment
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://dishiary.com/tomato-garlic-confit-roasted-cherry-tomatoes-recipe/