Tomato Confit
Turn tomatoes into gold with our cherry tomato confit recipe, which tastes like a burst of summer sunshine! Slow roasting cherry tomatoes in olive oil turns them rich and concentrated, with a jammy, melt-in-your-mouth texture and sweet caramelized flavor.
- Prep
- 5 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 20 min
- Yield
- 2 cups
Ingredients 9
- 3 cups cherry tomatoes (whole)
- ¾ cup extra virgin olive oil
- 1 teaspoon kosher salt
- 4 sprigs fresh thyme
- 10 garlic cloves, smashed and peeled
- Bread or crostini , for serving
- ½ cup full-fat Greek yogurt
- ¼ teaspoon kosher salt
- 1 tablespoon tahini
Method 3
- 01
Preheat the oven to 300°F. Wash and dry the tomatoes.
- 02
In a small baking dish, add the cherry tomatoes, garlic, salt, thyme, and olive oil. Mix to combine. Transfer to the oven to bake for 1 hour and 15 minutes, until tender with a fork (if not tender, cook 5 to 10 minutes more). Allow to cool for 5 to 10 minutes.
- 03
If serving with tahini yogurt sauce , stir together the ingredients for the sauce, then spread it in a layer onto a plate and top with fresh herbs, serving with bread or crostini for dipping. The confit is also great served over burrata as an appetizer, as a pizza topping, in a sandwich, and more.
Provenance
- recipe-clones/acouplecooks-data
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