How to Make Roasted Cherry Tomato Confit with Herbs
Servings: 6 -8
Make this Roasted Cherry Tomato Confit with just tomatoes, olive oil, seasonings & herbs. It's the summer appetizer you need in your life!
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Ingredients
- 2 pints small cherry tomatoes (about 4 cups)
- 1 head of garlic, peeled and the top cut off
- 1 tsp kosher salt
- pinch pepper
- pinch chili flakes (optional)
- handful of fresh herbs (mix of basil, oregano, thyme and/or rosemary)
- 1 1/2 cups extra virgin olive oil
Instructions
- Preheat the oven to 250F.
- Place the cherry tomatoes in a single layer in a baking dish. Nestle in the fresh herbs, salt, pepper, chili flakes (optional) and head of garlic, cut side up.
- Pour the olive oil all over the tomatoes, making sure the oil reaches almost the tops of the tomatoes (add extra oil if needed). Bake for 1.5 hours, until the tomatoes are quite soft and just starting to burst. Set aside and let fully cool.
- Once fully cooled, squeeze the garlic out of the skin and add to the tomato mixture before storing the tomatoes along with the olive oil and herbs in an airtight container or glass jar in the fridge for up to one month. Make sure to store the tomatoes submerged in the olive oil in the container. Enjoy on the day it's made or remove the jar from the fridge about 10-15 minutes before enjoying to have the olive oil come back closer to room temperature.
Notes
- Make sure to use a variety of small cherry tomatoes for the best flavour; larger tomatoes won't work for this recipe. Head to the farmer's market for a variety of fresh juicy tomatoes to use!
- Get creative with the herbs you use - use a combination of your favourites or just use one.
- The tomatoes need to be submerged in the olive oil in an airtight jar or container in the fridge for proper storage. They will last up to one month in the oil in a container or jar in the fridge.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!