Description
Tomato Confit is a delicately slow-baked tomato dish where cherry or grape tomatoes are gently cooked in extra virgin olive oil with garlic, lemon zest, rosemary, and seasoning. This method softens the tomatoes, infusing them with aromatic flavors, making it a versatile addition to salads, breads, or pasta dishes.
Ingredients
Scale
Tomato Confit Ingredients
- 3 pounds cherry or grape tomatoes (washed and dried)
- 2 heads of garlic (sliced horizontally to expose the cloves)
- Zest of 1 lemon
- 1 cup extra virgin olive oil (enough to cover the tomatoes)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 sprigs of fresh rosemary
Instructions
- Preheat the oven: Preheat your oven to 300°F (150°C) and prepare a large oven-safe baking dish where you’ll place the tomatoes.
- Arrange garlic and tomatoes: Place the cherry or grape tomatoes evenly in the baking dish, then nestle the sliced garlic heads with the cut side facing up among them.
- Add lemon zest and rosemary: Sprinkle the lemon zest evenly over the tomatoes and distribute the rosemary sprigs throughout the dish for aromatic infusion.
- Pour olive oil: Carefully pour enough extra virgin olive oil over the tomatoes to almost completely submerge them—about 1 cup.
- Season: Sprinkle kosher salt and freshly ground black pepper over the tomatoes and oil to enhance the flavors.
- Bake gently: Place the baking dish in the oven and bake for 45 minutes to 1 hour. Midway through cooking, gently stir the tomatoes and garlic to evenly distribute the flavors in the oil.
- Check for doneness: When the tomatoes are soft, slightly wrinkled, and the garlic cloves are tender, remove the dish from the oven and allow it to cool slightly.
- Serve or store: Serve the tomato confit immediately as a flavorful side or garnish, or transfer the tomatoes and oil into sterilized airtight glass containers, such as mason jars, ensuring the tomatoes are completely submerged in oil for preservation.
Notes
- Use ripe, firm cherry or grape tomatoes for the best texture and flavor.
- The olive oil serves as a gentle cooking medium and preserves the tomatoes; ensure tomatoes are fully covered if storing.
- Store leftover confit in the refrigerator for up to 2 weeks.
- Tomato confit pairs well with crusty bread, pasta, cheeses, or as a topping for grilled meats.
- For a more intense flavor, allow the confit to marinate in the oil overnight in the refrigerator after cooking.
