Tomato Confit: Slow-Roasted Flavor Bombs
Slow-roasted in olive oil with garlic and herbs, Tomato Confit intensifies the natural sweetness and umami flavor of tomatoes. Perfect for pastas, bruschetta, or as a gourmet topping!
Equipment
- Baking Dish
- Oven
Ingredients
Tomato Confit Ingredients
- 2 cups cherry tomatoes or grape tomatoes
- 1/2 cup extra virgin olive oil
- 4 cloves garlic peeled
- 3-4 sprigs fresh thyme or rosemary
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Optional Flavor Variations
- 1/2 tsp red pepper flakes for spice
- 1 tsp balsamic vinegar for acidity
Instructions
- Preheat your oven to 250°F (120°C).
- Arrange cherry tomatoes in a single layer in a baking dish.
- Add peeled garlic cloves and fresh thyme sprigs.
- Drizzle generously with olive oil until the tomatoes are halfway submerged.
- Sprinkle with salt and black pepper (and optional seasonings if using).
- Roast in the oven for 2-3 hours until tomatoes are soft, slightly wrinkled, and bursting with flavor.
- Let cool before transferring to a jar, ensuring tomatoes are submerged in oil.
Notes
Store in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage.