Cherry Tomato Confit Recipe with Garlic and Thyme
Slow-roasting the tomatoes in olive oil brings out their natural sweetness, creating a savory, silky topping that’s perfect for spreading on toast, stirring into pasta, or serving with fresh ricotta cheese and grilled meats.
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Servings: 0
Ingredients
- 2 pints cherry tomatoes about 4 cups
- 15 garlic cloves peeled and in their whole state
- 6–8 sprigs fresh thyme or 1½ teaspoon dried thyme
- 15 fresh basil leaves
- ¼ cup extra-virgin olive oil or enough to mostly submerge the tomatoes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350°F. Rinse and pat dry the whole cherry tomatoes. Place them in a 9×13 baking dish or oven-safe skillet in a single layer.
- Tuck in the garlic cloves, and thyme sprigs among the tomatoes.
- Sprinkle salt and pepper over the tomatoes. Pour the extra virgin olive oil over the top until the tomatoes.
- Bake covered tightly with foil for 1 hour, or until the tomatoes are soft, blistered, and and the garlic is caramelized.
- For best results, allow the confit to cool for 10 minutes, then add the basil leaves to it. Once cooled completely, transfer to a jar or container, making sure the tomatoes are fully covered in oil. Add more olive oil if needed. Store in an airtight container in the fridge for up to 2 weeks.
Notes
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- Basil is delicate and loses its bright flavor and color when cooked for a long time. Adding it while the confit is still warm (but not hot) allows the basil to gently infuse the oil and tomatoes without turning black or bitter.
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- Once cooled completely, transfer to a jar or container, making sure the tomatoes are fully covered in oil. Add more olive oil if needed.
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- Store in an airtight container in the fridge for up to 2 weeks.