Cherry Tomato Confit
2-3 Cups • Prep: 5 Minutes • Cook Time: 1.5 - 2 Hours
Adapted from Olive and Mango
Fresh and zingy, this fresh green salad of cucumber, fennel and parsley, topped with a zesty lemon dressing makes the perfect side dish for a weekend barbecue.
Ingredients
2½ lbs cherry tomatoes or grape tomatoes
1 medium head of garlic, sliced in half horizontally so garlic cloves are exposed
1-½ teaspoons finely grated lemon zest (optional but adds a really nice flavour to the confit)
1 cup extra virgin olive oil, plus more if needed - I used Mina Olive Oil
Salt and black pepper to taste
Handful of Fresh herbs of choice, I used fresh thyme sprigs and fresh basil (oregano and fresh rosemary are nice too)
Directions
Preheat oven to 250°F.
Place cherry tomatoes in a single layer in baking dish. Nestle the garlic between the tomatoes. (stems were left on purely for aesthetic purposes - so feel free to make your tomato confit without the stems)
Pour olive oil into the dish, so it comes about halfway up the sides of the tomatoes. Season generously with salt and pepper, and the lemon zest and add the fresh herbs to the baking dish.
Bake/slow roast, uncovered, for 1-½ to 2 hours (cooking time will depend on the size of the cherry tomatoes). Don’t cook the tomatoes until they’ve fully burst; they should be soft, but not falling apart.
Cool tomatoes in the pan until they are room temperature, then place in airtight containers or jars. Pour enough of the cooking oil over the tomatoes to submerge them. Enjoy!
Recipe Notes
Storage: Tomato confit can be stored in a sealed container refrigerated for up to 1-2 weeks weeks. Store the tomatoes in a jar covered with the olive oil in the fridge. If you have leftover olive oil you can also store it in the refrigerator and use it in cooking or salad dressings.
Freezing: It can be frozen in freezer proof containers for up to 3 months. The olive oil with harden and solidify in the refrigerator or freezer so be sure to bring tomatoes to room temperature before serving
