Cherry Tomato Confit (Mediterranean Style)
Sweet, jammy cherry tomato confit is cooked slowly in olive oil with garlic, basil, and thyme. A Mediterranean favorite that’s perfect for pasta, bread, or roasted vegetables.
Servings: 4 people
Calories: 1000kcal
Equipment
Ingredients
- 1 quart cherry tomatoes washed and stemmed
- 2 cups extra-virgin olive oil or more if needed
- 4 whole garlic cloves smashed
- ½ cup basil leaves stemmed, coarsely chopped, or more to taste
- 4 sprigs fresh thyme
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 300℉. Heat a pot of boiling water over high heat. Fill a large bowl with ice cubes and water.
- Score an X into the bottom of each cherry tomato.1 quart cherry tomatoes
- Plunge the tomatoes into the boiling water for 30 seconds. Immediately drain the tomatoes and plunge them into the ice water to stop cooking.
- Once the tomatoes are cool, use your fingers to take off the skin. Discard the skin and place the tomatoes into a casserole dish in a single layer.
- Pour olive oil over the tomatoes until they are mostly submerged. Add the garlic, basil, thyme, and salt.2 cups extra-virgin olive oil, 4 whole garlic cloves, ½ cup basil leaves, 4 sprigs fresh thyme, 1 teaspoon kosher salt
- Cover with foil.
- Bake for 1 hour. Remove from the oven and let cool completely.
Notes
These tomatoes can be kept in the refrigerator in an airtight container for up to 2 weeks.
Cool before storing in the jar.
Be sure to keep the tomatoes completely submerged in oil while you are storing them. If you need to add more oil to your container, it is fine.
Serve this as an appetizer with crackers or toast, mix it into pasta, or eat it straight from the jar.
You do not have to boil and peel the tomatoes if you wish. The consistency will be slightly different but it will still be delicious.
Nutrition
Calories: 1000kcal | Carbohydrates: 10g | Protein: 2g | Fat: 108g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 79g | Sodium: 610mg | Potassium: 536mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1363IU | Vitamin C: 56mg | Calcium: 39mg | Iron: 3mg
