Known for producing some of the best tomatoes in the country, California offers an array of varieties perfect for slow-cooking into a flavorful confit. By gently simmering these tomatoes in olive oil, their natural sweetness and richness intensify, creating a tender texture that elevates any dish.
For this garlic roasted tomatoes recipe, you’ll need fresh tomatoes (cherry, grape or Roma work best), quality olive oil, and fresh garlic. The beauty of tomato confit lies in its simplicity and the flexibility of flavors.
Adding garlic, thyme, or rosemary complements the tomatoes perfectly, but feel free to customize with herbs you love or leave it out altogether.
How To Confit Tomatoes
Confit is a classic French cooking technique that involves slow-cooking ingredients in fat (in this case, olive oil) at a low temperature. This method preserves the ingredient while intensifying its flavors. To confit tomatoes:
- Start with fresh, ripe tomatoes for the best flavor.
- Use a low-temperature oven to avoid overcooking, as you want the tomatoes to retain their shape while becoming tender.
- Submerge tomatoes in a good quality oil to ensure they cook evenly and develop a rich, infused taste. Throw in garlic cloves to make tomato garlic confit.
Uses For Cherry Tomato Confit
This tomato confit recipe is as versatile as it is delicious! In addition to using it to top Chicken Margherita and Pasta al Pesto with Pesto Chicken, here are a few more ways to enjoy it:
- Pasta Topping: Stir it into pasta for a simple yet flavorful dish.
- Toast or Bruschetta: Spread on crusty bread for an instant appetizer. Serve it with olive oil bread dip and Pesto di Basilico. Make sure to use a bread on the best “breads to dip in olive oils” list for success.
- Salads: Add confit tomatoes to salads for a burst of intense tomato flavor.
- Sandwiches and Wraps: Layer confit tomatoes into sandwiches for added richness.
- Sauces and Soups: Use the confit tomatoes and infused oil to elevate soups or sauces with a deep, roasted tomato taste.
Enjoy the vibrant flavors of tomato confit in any dish you like, and experience how this simple cooking technique transforms tomatoes into a true delicacy!
Recipe Tips and Notes
- Choosing Tomatoes: When making slow roasted tomatoes, opt for cherry or grape tomatoes, which hold their shape well during the cooking process. Roma tomatoes also work due to their low water content, but I tend to make cherry tomato confit.
- Herbs and Spices: Add herbs like thyme, rosemary, or basil to infuse the oil and tomatoes with earthy, aromatic flavors. Garlic cloves, bay leaves, or even red pepper flakes can also add complexity. Of course if you already have roasted garlic on hand you can throw it in at the end.
- Storage: This condiment can be stored in the refrigerator for up to two weeks. Ensure tomatoes are always submerged in oil to keep them fresh.
- Serving Temperature: While delicious cold, warming it slightly enhances the flavors and makes it perfect for spreading on bread or mixing with pasta.
Tomato Confit
Ingredients
- 1 quart cherry or grape tomatoes
- 8-10 cloves garlic, peeled
- 4-6 springs fresh herbs
- 1-1½ cup extra virgin olive oil ((*Note 1))
- 1 tsp sea salt
Instructions
- Preheat the oven to 250° F.
- Add the tomatoes, garlic cloves, and herbs to a small baking sheet or pan. Drizzle with olive oil until the bottom half of the tomatoes are covered with olive oil. Sprinkle with sea salt.
- Bake tomatoes for 2 hours. Discard the herbs and transfer to an airtight container. Refrigerate for up to two weeks.