Tomato Confit

Name: Tomato Confit
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8
Ingredients: 2 pints cherry or grape tomatoes; 6 garlic cloves, (peeled and lightly smashed); 4 sprigs fresh thyme (or rosemary); 1 cup extra virgin olive oil (or more as needed ); 1 teaspoon kosher salt

Prep 10 min Cook 2 hr Serves 8 Source

Ingredients

2 pints cherry or grape tomatoes
6 garlic cloves, (peeled and lightly smashed)
4 sprigs fresh thyme (or rosemary)
1 cup extra virgin olive oil (or more as needed )
1 teaspoon kosher salt

Steps

1
Get ready. Preheat oven to 250°F (120°C). Place cherry tomatoes in a medium baking dish or oven-safe skillet in a single layer. Tuck garlic cloves and herb sprigs among the tomatoes. Pour in olive oil until the tomatoes are mostly submerged. Sprinkle with salt.
2
Confit the tomatoes. Roast, uncovered, until tomatoes are wrinkled and completely tender but not falling apart, about 2 hours.
3
Cool and store. Transfer tomatoes and oil to a clean, sterilized jar or airtight container. Store in the fridge for up to 1 week or the freezer for up to 3 months, making sure tomatoes remain covered in oil to reduce the risk of bacterial growth.