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Tomato Confit
Enjoy the deep, rich flavors of this simple tomato confit, a perfect addition to various dishes, enhancing them with its sun-drenched sweetness.
Course
Side Dish
Cuisine
Mediterranean
Keyword
cherry tomatoes, extra virgin olive oil
Prep Time
10
minutes
minutes
Cook Time
2
hours
hours
30
minutes
minutes
Total Time
2
hours
hours
40
minutes
minutes
Servings
4
Calories
1981
kcal
Author
Corrie
Ingredients
2
cups
cherry tomatoes
1
cup
extra-virgin olive oil
4-5
garlic cloves
peeled and smashed
1
bunch of fresh thyme or rosemary
Sea salt
to taste
Black pepper
to taste (optional)
Additional herbs
optional, for variation
Instructions
Preheat your oven to 250°F (120°C).
Wash the cherry tomatoes and pat them dry. Place in a baking dish.
Add the peeled and smashed garlic cloves among the tomatoes.
Sprinkle the fresh herbs over the tomatoes and garlic. If desired, additional herbs can be added for more flavor complexity.
Pour the olive oil over the tomatoes, ensuring they are well-coated.
Season generously with sea salt and optionally with black pepper.
Bake in the preheated oven for 2-2.5 hours, or until the tomatoes are completely soft and wilted, and slightly caramelized.
Allow to cool before using, or store in a sterilized jar, covered in the cooking oil.
Notes
Choose ripe but firm tomatoes; they’ll hold up better during the slow-cooking process.
Don’t rush the cooking process; slow and low is key to bringing out the tomatoes' natural sweetness.
Store leftover tomato confit in a jar covered with olive oil to maintain freshness; it also enhances the flavor over time.
You can add a bit of balsamic vinegar or sugar if you prefer a sweeter taste.
Experiment with different herbs like basil or oregano for a unique flavor profile.
Nutrition
Calories:
1981
kcal
|
Carbohydrates:
16
g
|
Protein:
4
g
|
Fat:
216
g
|
Saturated Fat:
30
g
|
Polyunsaturated Fat:
23
g
|
Monounsaturated Fat:
158
g
|
Sodium:
39
mg
|
Potassium:
700
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
1458
IU
|
Vitamin C:
72
mg
|
Calcium:
57
mg
|
Iron:
3
mg