Tomato Confit Recipe
The tomato confit is prepared by gently cooking the tomatoesin olive oil over low flame. It also contains garlic, herbs and other seasonings.
Ingredients
- 4 cups cherry or grape tomatoes or use larger tomatoes cut into chunks
- 1 cup extra-virgin olive oil
- 4 cloves garlic peeled and lightly crushed
- 2-3 sprigs fresh thyme
- 2-3 sprigs fresh rosemary or use dried rosemary if fresh isn’t available
- 1 teaspoon dried oregano optional
- 1 teaspoon sugar optional, to balance acidity
- Salt and freshly ground black pepper to taste
Instructions
- Set the temperature of the oven to 275 F (135 C).
- If you’re using large tomatoes, you can cut them into pieces. For cherry or grape tomatoes, you can leave them as a whole or halve them if they are large.
- In a big-sized mixing bowl, toss the tomatoes with salt, pepper and sugar.
- Arrange the tomatoes in a layer in a baking sheet. You can top it with fresh herbs and garlic cloves on top.
- Pour the olive oil over the tomatoes until they are mostly coated. Ensure to use enough oil so that the tomatoes are gently submerged, but don’t need to be thoroughly covered.
- Place the baking sheet in the oven and bake for around 2-2.5 hours. The tomatoes should be wrinkly and tender, the oil will be fragrant and the tomatoes will have the rich flavor.
- Let the tomatoes cool at room temperature. Then, place the oil and tomatoes in the an-tight container or in a clean jar. You can put it in the refrigerator for up to 15 days.