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Tomato Confit

Easily transform cherry tomatoes into a rich, jammy topping with this versatile tomato confit recipe that requires minimal effort and results in deep flavors.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Appetizer, Condiment
Cuisine: Mediterranean
Calories: 90
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds Cherry tomatoes Choose ripe, flavorful tomatoes for the best taste.
  • 1/2 cup Extra virgin olive oil Olive oil carries flavor into the tomatoes.
  • 1 tablespoon Sugar Balances the acidity of the tomatoes.
  • 3 cloves Garlic, grated Can cut in half or skip if not preferred.
  • 1 teaspoon Dried oregano Or substitute with fresh herbs for variation.
  • 1/2 teaspoon Salt Enhances the overall flavor of the confit.

Method
 

Preparation
  1. Preheat your oven to 300°F.
  2. In a small bowl, combine the olive oil, sugar, grated garlic, dried oregano, and salt.
  3. Slice each cherry tomato in half and place them cut side up on a baking pan.
  4. Drizzle your prepared oil and seasoning mixture evenly across all the tomato halves.
Cooking
  1. Place the pan in your preheated oven and let the tomatoes bake for about 1 hour and 30 minutes.
  2. Check on them occasionally; do not stir or flip the tomatoes.
  3. Once finished, use a spoon to gather the flavorful oil and juices pooled in the pan and drizzle it back over the tomatoes.
Serving
  1. Serve warm or let cool to room temperature before storing.
  2. Enjoy on toasted bread, mixed into pasta, or added to grain bowls.

Notes

Store leftovers in the fridge for up to a week in an airtight container. Reheat gently before serving.