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Cherry tomatoes on the vine in a pan with basil and garlic; overhead shot.
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5 from 2 votes

Tomato Confit

Roast tomatoes in olive oil, low and slow, for luxuriously soft, melt-in-your-mouth tomato jewels bursting with umami flavor! The heat concentrates the tomatoes natural sugars for a sweeter, deeper, and richer tomato flavor.
Prep Time15 minutes
Cook Time1 hour
Course: Condiments
Cuisine: Californian
Servings: 6
Author: Daniela Gerson

Ingredients

  • 2 pints cherry tomatoes
  • 5 garlic cloves sliced
  • 6 fresh sprigs of basil or other herbs
  • 1/2 cups of extra virgin olive oil
  • salt
  • pepper

Instructions

  • Preheat oven to 300 degrees. Place the whole cherry tomatoes in a single layer in a baking dish. If using larger variety of tomatoes, blanch and peel them first then follow the rest of the directions below.
  • Add the garlic slices and basil sprigs. Pour the oil over the tomatoes and season generously with salt and pepper. Bake until tomatoes are wrinkled and fragrant, about 1 hr.
  • Let tomato mixture cool to room temperature before storing with oil and accumulated pan juices in an airtight container

Notes

  • When possible, buy local and organic cherry organic tomatoes directly from a farm or farmers market. Use any color of the tomato rainbow!
  • Use a mild extra virgin olive oil. The tomatoes, herbs and garlic will infuse it with a whole lot of flavor! Save your expensive stuff since it nuanced flavor will be lost int his process.
  • Tomato confit will last up to 1 month in your fridge and up to 3 in your freezer. Store the tomatoes covered in olive oil (so air doesn’t reach them) in an airtight container.
  • Bring tomato confit to room temperature before serving. The olive oil will harden and solidify in the fridge/freezer.
Did you make this recipe? Please share and tag @ChefDanielaGerson! I'd love to see how you're making colorful waves in the kitchen!