As Summer ends, so does the season for fresh tomatoes. With just a few minutes of preparation, this Confit Tomatoes and Garlic Recipe is a great way to “preserve” that fresh tomato flavor all year long. Once the fresh tomatoes and garlic are prepped, a bit of patience is needed as they cook very low and slow in a bath of olive oil and fresh herbs. Amazingly, you are left with this luscious concoction of softened sweet tomatoes and garlic that spreads like butter. Believe me, it’s all worth the wait!
Be sure to check out my step-by-step video I created on TikTok making this fabulous Tomato Confit recipe. The recipe video is located below. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
WHAT IS CONFIT?
Confit is a French technique that means to “preserve” food. This French cooking technique slowly cooks food in fat. Confit tomatoes retain their shape, but their sweet flavor is intensified while cooking in the extra virgin olive oil. In addition, confit garlic is super creamy, incredibly flavorful and spreads like butter.
Trust me, do not toss the oil. The oil can be used for salad dressings, pasta, grains, or to grill vegetables, meat and/or seafood.
Additionally, I felt it only fitting to prepare the Tomato and Garlic Confit using this Le Creuset oven-safe baking dish.
BEST TOMATOES FOR CONFIT
During my latest trip to the farmer’s market, I came across this lovely batch of Blue Chocolate Tomatoes. Honestly, I had never heard of them before. They are bigger than a cherry tomato, yet not quite as big as an average tomato. The coloring is a deep reddish-orange with hits of chocolate. So, I decided this would be my tomato of choice to confit.
Cherry tomatoes are the most popular tomatoes to confit. The sweet flavor and size of a cherry tomato creates one fabulous finished product. Plum, or San Marzano tomatoes are also great alternatives.
Larger tomatoes can also be used. However, cook times will have to be adjusted.
For this Confit Tomato and Garlic recipe, I decided to use cloves of garlic. However, feel free to cut the top off of a medium-sized bulb of garlic and throw it into the baking dish. Once the garlic is finished, it will ooze out of its wrapping and be super creamy and spreadable.
WHAT KIND OF OIL TO USE FOR CONFIT
Extra virgin olive oil is best. Honestly, it does not have to be the most expensive brand available. Keep in mind the tomatoes and garlic need to be completely submerged in the oil. For this preparation, I used Terra Delyssa, a cold-pressed extra virgin olive oil that I use in a lot of my recipes.
FRESH HERBS AND SEASONINGS IN CONFIT
To use fresh herbs, or not? Honestly, this is a matter of preference. For this Tomato Confit recipe, I decided to use both fresh basil leaves and fresh thyme. Rosemary is another great option. If you are looking for an added level of brightness, lemon zest would be a great addition.
As far as seasoning, kosher salt and black pepper were my go-to. However, consider a few pinches of crushed red pepper for an added level of heat. Also, although I am leaving it out of this written confit recipe, I did add a few teaspoons of crisp chili oil to my Tomato Confit.
There are a number of recipes using balsamic vinegar. In my opinion, I would leave this out to prepare the Tomato and Garlic Confit. Use the vinegar just use as an added flavor to whatever dish you are creating with the Tomato Confit.
HOW TO USE CONFIT TOMATOES AND GARLIC
There are so many ways to enjoy Confit Tomatoes and Garlic. In fact, I used them as a topping for ricotta toast. Additionally, I used both the oil and Confit Tomatoes and Garlic with pasta.
Here are a few other suggestions:
- whipped feta and/or cream cheese
- with your favorite protein
- use the oil for dressings, marinades, to grill meat, vegetables, and/or fish or seafood
HOW TO STORE CONFIT TOMATOES
Confit Tomatoes and Garlic can be stored in the fridge (in a sealed container), for up to two weeks. Cover the tomatoes with the olive oil. Store remaining olive oil in the fridge up to two weeks.
Freezing is also an option. Tomato confit can be frozen up to three months.
Regardless of the storing technique, be sure to bring the olive oil and tomatoes to room temperature prior to use.
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