Tomato Confit
Garlicky Tomato Confit is made with small, ripe tomatoes, fresh herbs, and plenty of olive oil. You’ll love adding this to all of your favorite dishes, or just serving it with crusty bread and a glass of good wine.
Servings: 4
Ingredients
- 2 pints cherry or grape tomatoes
- 2 heads garlic sliced in half
- 2 large shallots peeled and sliced in half
- a handful of fresh herbs such as basil oregano, or thyme
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ cups extra virgin olive oil
Optional, For Serving:
- crusty sourdough baguette
- crackers
- cheese
Instructions
- Preheat the oven to 400 F.
- Place tomatoes in a cast iron skillet or large baking dish with deep sides.
- Add 2 heads of garlic, cut side up, as well as 1 shallots. Just nestle them in there.
- Cover with olive oil, making sure to almost reach the tops of the tomatoes (you may need more olive oil depending on the size of your baking dish).
- Sprinkle with kosher salt and ¼ tsp black pepper, then top with fresh herbs. No need to push herbs down into olive oil, they can rest on top.
- Roast for 45 minutes, or until garlic and shallots have become soft and sweet, and the tomatoes have browned on top and begin bursting. Let cool slightly.
- Gently squeeze garlic cloves out of peel and into the tomatoes and oil, discarding the skin. Serve with crusty bread, crackers, or fresh cheese.
Notes
- Which Tomatoes to Use: Smaller tomatoes are super popular for confit, and I think that may be partially because they’re easy to prep, beautiful when served, and tend to have a big, bold, flavor. However, any tomatoes will work. Just cut them into bite-sized halves or wedges before baking.
- Adding Flavor: This recipe is so flavorful already, I like it just as it is! If your tomatoes are a little on the bland side, try upping the sweetness with a sprinkle of raw sugar or a drizzle of honey along with the oil.
- Herbs: Fresh herbs are wonderful here, but if you don’t have any on hand, go ahead and use dried herbs instead. Still scrumptious!