Tomato Confit Recipe
Calories: 2080kcal
Ingredients
- 6 garlic cloves, peeled
- 5 large sprigs fresh thyme (or rosemary, oregano, or a mix)
- 2 pints cherry or grape tomatoes
- 1 cup extra virgin olive oil
- Kosher salt, to taste
- Fresh thyme, for garnish
Instructions
- Preheat the oven to 250 degrees F.
- Lightly crush 6 garlic cloves, peeled and add them to a small baking dish along with 5 large sprigs fresh thyme (or rosemary, oregano, or a mix).
- Add 2 pints cherry or grape tomatoes in a single layer that fits tightly, then pour 1 cup extra virgin olive oil over the top. The tomatoes do not need to be fully submerged, but the oil should come about halfway up the sides.
- Season generously with kosher salt.
- Bake for 2 hours, until the tomatoes are soft, wrinkled, and just beginning to split. For a softer texture, bake up to 3 hours.
- Remove from the oven and let the tomatoes cool completely in the oil.
- Serve warm or at room temperature, spooned over toasted sourdough slices with some of the garlic cloves and a drizzle of the oil. Garnish with fresh thyme.
- To store, transfer the cooled tomatoes, garlic, herbs, and oil to a clean airtight jar and refrigerate for up to 2 weeks.
