Cherry Tomato Confit
Cherry tomato confit is my favorite way to make use of excess Summer tomatoes. A super simple recipe – slow cooked in a bath of olive oil with fresh herb sprigs and spices.
Equipment
- Saucepan
- Oven proof baking or casserole dish
- Glass bottle to save excess confit oil
Ingredients
- 500 g (1.1lb) cherry tomatoes washed and dried
- 1-2 cups extra virgin olive oil enough to cover tomatoes in saucepan
- Few sprigs fresh rosemary, thyme
- Few fresh basil leaves
- 2 cloves of garlic sliced
- 1 teaspoon honey
- ¼ teaspoon red pepper flakes
- peel from ½ a small lemon
- pinch coarse sea salt
- grind black pepper
Instructions
- Pre-heat oven at the lowest temperature setting, for example, 150˚C/302˚F.
- Place tomatoes in a saucepan and cover with oil. Add fresh herbs, garlic, lemon peel, honey, sea salt and ample grinds of pepper.
- Bring temperature up to a gentle heat for 5-10 minutes, not boiling – just a few bubbles at the surface. Transfer to a baking dish, arranged in a single layer of tomatoes.
- Slow cook for up to 3 hours (potentially longer, depending on your oven settings), checking periodically. When the tomato skins have blistered and started to split, they are done.
- Enjoy right away, or store in a glass jar, ensuring you cover the tomatoes entirely in oil. See notes for serving suggestions.
Video
Notes
- To serve, enjoy the drained tomatoes straight from the jar, smash them up and make a cherry tomato confit pasta, serve on a platter or alongside scrambled tofu, layer with avocado on sourdough
- Reserve the leftover oil for use in salad dressings, or to drizzle over cooked vegetables
- Refrigerate in a glass or airtight container, covered in oil, and enjoy within a week
Nutrition
Serving: 4tomatoesCalories: 52kcalCarbohydrates: 2gProtein: 1gFat: 5gFiber: 1g
Tried this recipe?Let us know how it was!