Garlic Tomato Confit
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!
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.