Tomato confit is a sweet caramelized tomato that's been slow cooked while being submerged in oil that is used for appetizers, pastas, mezze boards, charcuterie boards and more!
1 9" cast iron skillet or baking dish with high sides le creuset skillet
Ingredients
18ozcherry tomatoes
1headgarliccut top off, about ¼ inch to expose cloves
small handful of herbs such as thyme, rosemary, basil, chives or oregano
zest of 1 lemon
1teaspoonkosher salt
½tsp crushed red pepper
¼teaspoonblack pepper
1cupolive oil
Instructions
Preheat oven to 250°F
Add all ingredients to a baking dish then pour olive oil over the top until garlic is fully covered. The amount will depend on what size dish you use, so it could vary from 1 cup
Bake for 2 ½ hours until tomatoes are soft, slightly browned and beginning to burst. Remove from oven and let cool slightly
Squeeze garlic cloves into oil and gently mix. Serve with whipped goat cheese, crostini, pasta or on a mezze spread or charcuterie platter.
Notes
Choose what herbs to use depending on what you'll use the tomato confit for.Tomato vines are left on purely for aesthetic purposes.Whole peeled garlic cloves may be used in place of whole head of garlic.Cook tomato confit for as long as it takes to get a sweet, soft and slightly brown tomato. Oven temperatures may vary so it's important to pay attention to details rather than time. Store tomato confit in an airtight container in the fridge for up to 2 weeks.