Garlic Tomato Confit is an umami-packed condiment where cherry tomatoes are slow roasted in garlic infused olive oil with fresh garlic and basil, creating an intense, sweet flavor!
A super easy condiment (or side) that can jazz up any kind of meal, whether is pasta, grain bowls, salads or grilled meat & fish.
As an added bonus, it’s totally gluten-free, dairy-free and vegan.
WHAT IS CONFIT?
The world confit comes from the French verb confire and literally means to preserve.
Confit simply refers to any sort of food (meat, fruit, or veggies) preserved in oil or fat.
Here, the food is a fruit (tomatoes) and fat is olive oil. Done and done.
Confit cooking is a French method of preserving food in which ingredients are cooked slowly, typically in their own fat
WHAT ARE THE INGREDIENST YOU WILL NEED?
You will need:
Olive Oil: I have used garlic infused light olive oil. You can use any lightly flavored or plain olive oil in this recipe.
Herbs & Spices: Fresh basil or other fresh herbs oregano and thyme all pair beautifully as does dried oregano and crushed red pepper flakes for some heat.
Garlic: add extra cloves if extra garlicky is your jam.
Tomatoes: You can use all sorts of tomatoes( shapes, sizes, flavors and COLORS! ). The recipe below uses cherry tomatoes.
Seasonings: Salt and pepper.
SERVING SUGGESTIONS:
This flavorful condiment can be used in countless recipe:
We have been known to scoop this up with a spoon and eat it straight out of the pan. I recommend to eat with the following:
- With pasta and pizza
- On bruschetta
- In sandwiches
- On a cheese plate
- served on creamy whipped feta or with homemade ricotta
- On top of steak, fish or chicken
HOW TO STORE THESE CONFIT?
Tomato confit will last up to 1 month in your fridge and up to 3 in your freezer. Store the tomatoes covered in olive oil (so air doesn’t reach them) in an airtight container.
Bring tomato confit to room temperature before serving. The olive oil will harden and solidify in the fridge/freezer.
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Garlic Tomato Confit
Ingredients
- 2 pints cherry tomatoes whole or halved
- 1 cup olive oil I have used garlic infused olive oil
- 2 -3 cloves garlic sliced
- 10-12 leaves fresh basil
- 1 tsp flaky sea salt
- 1 tsp pepper freshly cracked
Instructions
- Preheat oven to 225°F. Place the prepped tomatoes in a shallow baking dish and season liberally with sea salt and pepper. Add the garlic slices and basil sprigs over the cherry tomatoes. Drizzle the olive oil over the top and gently stir to coat.
- Bake until the tomatoes begin to shrivel up and start to brown around the edges, 2-3 hours, gently turning and stirring the tomatoes periodically to prevent any burning.
- Remove from the oven and allow to cool at room temperature. Remove and discard the garlic and herbs before storing as they tend don’t preserve as well as the tomatoes.
- Transfer to an airtight container and store in the refrigerator for up to 1 month, completely covered with olive oil to prevent air from reaching them.
Notes
- This recipe is highly adaptable, feel free to add onion, shallots, or swap herbs as you please.
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