Description
Turn tomatoes into gold with our cherry tomato confit recipe, which tastes like a burst of summer sunshine! Slow roasting cherry tomatoes in olive oil turns them rich and concentrated, with a jammy, melt-in-your-mouth texture and sweet caramelized flavor.
Ingredients
Scale
For the tomato confit
- 3 cups cherry tomatoes (whole)
- 3/4 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 4 sprigs fresh thyme
- 10 garlic cloves, smashed and peeled
For serving (optional)
- Bread or crostini, for serving
- 1/2 cup full-fat Greek yogurt
- ¼ teaspoon kosher salt
- 1 tablespoon tahini
Instructions
- Preheat the oven to 300°F. Wash and dry the tomatoes.
- In a small baking dish, add the cherry tomatoes, garlic, salt, thyme, and olive oil. Mix to combine. Transfer to the oven to bake for 1 hour and 15 minutes, until tender with a fork (if not tender, cook 5 to 10 minutes more). Allow to cool for 5 to 10 minutes.
- If serving with tahini yogurt sauce, stir together the ingredients for the sauce, then spread it in a layer onto a plate and top with fresh herbs, serving with bread or crostini for dipping. The confit is also great served over burrata as an appetizer, as a pizza topping, in a sandwich, and more.
Notes
Storage info: Tomato confit is best served the day of making. You can also spoon the cooled mixture into a clean jar, seal, and store for up to 3 days. However, keep in mind the olive oil does solidify and the tomatoes tend to break apart. Allow to stand at room temperature for 20 to 30 minutes until the olive oil is liquid again before serving.
- Category: Appetizer
- Method: Baked
- Cuisine: Mediterranean
- Diet: Vegan
