Cherry Tomato Confit with Garlic and Thyme
If you need a new way to prepare deliciously sweet cherry tomatoes, try this Cherry Tomato Confit with Garlic and Thyme. Slow-cooking cherry tomatoes in herby olive oil results in a vibrant, jammy condiment with a silky texture, perfect for spreading on crusty bread, tossing with pasta, or as a flavorful side to roasted meats and vegetables.
Equipment
- 9x13 inch baking dish
Ingredients
- 2½ 12 ounce containers* (5-6 cups) cherry tomatoes (or grape tomatoes) Sometimes sold as pints. If "pint" is listed on the container, grab 3 pints.
- 4 whole garlic cloves, peeled
- 8-10 sprigs fresh thyme
- ¼ teaspoon Kosher or fine sea salt, plus more to taste
- 1 cup (8 ounces) extra-virgin olive oil, plus more if needed
Instructions
- Preheat the oven to 225℉.
- In a 9x13-inch baking dish, add the tomatoes in a single layer so they do not overlap. Nestle the garlic cloves and thyme sprigs around the tomatoes. Sprinkle with salt.2½ 12 ounce containers* (5-6 cups) cherry tomatoes (or grape tomatoes), 4 whole garlic cloves, peeled, 8-10 sprigs fresh thyme, ¼ teaspoon Kosher or fine sea salt, plus more to taste
- Next, pour in the olive oil until it comes almost halfway up the sides of the tomatoes. Roast the tomatoes, uncovered for 1½-2 hours, until the tomatoes are split, soft, and slightly wrinkled, but still hold their shape (check at the 1½ hour mark to make sure they are not overdone).1 cup (8 ounces) extra-virgin olive oil, plus more if needed
- Serve immediately or store submerged in the oil in the fridge.
Notes
Storage
- Tomato confit can be enjoyed right away, but it's perfect for preserving! To preserve your tomatoes for longer, first, allow the tomatoes to come to room temperature. Next, add the tomatoes and the oil to a sealed glass container, then store it in the fridge for 3-4 weeks. To ensure the confit remains fresh, make sure the oil is covering the tomatoes.
- When ready to serve, allow the tomatoes to come to room temperature (the oil will solidify when cold, but will liquefy again when it reaches room temperature).
- Tomato confit can also be frozen for up to 3 months.
Nutrition*
Serving: 1(about a ¼ cup) | Calories: 207kcal | Carbohydrates: 35.4g | Protein: 6.1g | Fat: 8.1g | Saturated Fat: 1.6g | Sodium: 42mg | Potassium: 582mg | Fiber: 11.2g | Sugar: 2.9g | Calcium: 571mg | Iron: 32mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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