Description
Tomato and Garlic Confit is one of those recipes that feels simple yet luxurious at the same time. Slow-roasting sweet cherry tomatoes with garlic, fresh herbs, and plenty of olive oil creates tender, juicy bites bursting with flavor.
The garlic mellows into soft, buttery cloves, and the infused oil becomes liquid gold—perfect for drizzling on crusty bread, tossing with pasta, or spooning over grilled meats and vegetables.
Ingredients
Units
Scale
- 2 to 2 1/2 pounds cherry or grape tomatoes
- 8 to 10 cloves of garlic (or a whole bulb with the top cut off)
- extra virgin olive oil, enough to cover the tomatoes (approximately 1 1/4 cups, or slightly more)
- 2 – 3 fresh rosemary or thyme sprigs
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 260°F (127°C).
- Add the cherry tomatoes to a small casserole dish (about 7.5 x 6 inches, or similar size).
- Nestle in the garlic cloves and sprinkle evenly with the salt.
- Place the rosemary or thyme sprigs on top.
- Pour in enough extra virgin olive oil (approximately 1 to 1 1/4 cups) to fully cover the tomatoes.
- Bake uncovered for 2 to 2 1/2 hours, until the tomatoes are tender but still holding their shape with small bursts of juice.
- Remove from the oven and allow to cool completely.
- Store with the oil in an airtight container in the refrigerator.
- ENJOY!
Equipment
Staub 3-Piece Rectangular Baking Casserole Dishes
Buy Now →Staub Small and Medium Casserole Dish
Buy Now →Notes
- Keep all tomatoes submerged in oil to extend shelf life.
- The infused olive oil is a flavorful cooking ingredient—use it for salad dressings, dipping bread, or sautéing.
- Adjust cooking time slightly depending on tomato size, as smaller tomatoes may cook quicker.
- Always let the confit cool completely before refrigerating.
- Prep Time: 5 minutes
- Cook Time: 2 hours 30 minutes
- Category: Appetizer, Side Dish
- Method: Easy
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup