Cherry Tomato Confit with Garlic Recipe

Slow baked cherry tomatoes with garlic and herbs in olive oil.

5 from 2 votes

Cherry Tomato Confit with Garlic Recipe

This cherry tomato confit recipe is incredibly easy to prepare, rewarding and delicious. And best of all, it takes less than 10 minutes of active time! Your oven does the rest of the work! Enjoy with toast, on pasta, on grain bowls and charcuterie board.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Appetizer, condiment, Side Dish, Snack

Cuisine: French

Diet: Vegan, Vegetarian

Servings: servings

Author: Luay Ghafari

Cost: $10

Equipment

Rimmed baking dish

Ingredients

2 pints Ripe cherry tomatoes
1-2 Garlic bulbs - Cut in half or cloves separated
A few sprigs of fresh herbs - Rosemary, thyme and/or sage
Peel of one lemon
¾-1 cup Extra virgin olive oil
Kosher salt, flakey salt or sea salt
Fresh cracked black pepper

Instructions

Prepare. Preheat your oven to 250F/120C. To a roasting dish, add the cherry tomatoes, garlic heads, herbs, lemon peels, olive oil, a big pinch of flaky salt and black pepper. Keep everything in a single layer. If you find that your ingredients are overlapping on top of each other, use a larger roasting dish.
Roast. Place the baking dish in your preheated oven and slow roast for 1 ½ to 2 hours. Once the cherry tomatoes are soft, but not busting, cool to room temperature and transfer to a mason jar.

Notes

Refer to the post above for step-by-step recipe photos.

Ingredient notes:

Fresh Tomatoes: This recipe calls for cherry tomatoes. You can use any color or size, but they should be quite small. The goal is here to cook these cherry tomatoes low and slow so that they don’t necessarily burst.
Fresh Garlic: Tomatoes and garlic are a match made in heaven. I am using whole heads of garlic that I have cut horizontally. You can just scatter some peeled garlic cloves in the baking dish if you prefer.
Lemon Peel: An optional ingredient, but I like the bitter flavor it imparts on the finished dish.
Fresh Herbs: This cherry tomato confit will bake low and slow for a long time, so I recommend baking with woody herbs like sage, rosemary, and thyme.
Olive oil: Use good quality olive oil for this recipe. Yes, the recipe does call for a lot of oil, but think about what you can do with the oil. Add it to marinades, salad dressings and vinegarettes. Drizzle it over bread. Lots of possibilities!

Other additions: balsamic vinegar, red pepper flakes, sliced onions or chili peppers. Tender herbs like fresh basil can be added at the end of the cooking process.

Nutrition