Confit Cherry Tomatoes and Garlic
Confit Cherry Tomatoes and Garlic is a rich and savory condiment that will liven up your dinner table. Fresh, whole cherry tomatoes are partially submerged in extra-virgin olive oil with garlic, shallots and aromatics then slowly-cooked at a low temperature. The result is intense, concentrated tomato flavor, nutty and buttery garlic and shallots and a delicious, herb-infused, garlicky tomato oil. This recipe might just be the best way to preserve the taste of summer into the winter months!
Servings: 3 cups
Ingredients
- 2-2½ pounds cherry, grape or pear tomatoes (or any combination thereof), stemmed and dry
- 1-2 heads garlic, cut in half horizontally
- 2-3 shallots, peeled and cut into ¼
- Zest of one lemon
- Freshly ground black pepper
- Pinch crushed red pepper (optional)
- Several sprigs fresh rosemary and thyme
- About 1-2 cups extra virgin olive oil, or as needed
- Salt
Instructions
- Place rack in the middle of the oven, then preheat to 275°F. Gather and prep all ingredients according to specifications above.
- In 1 to 2 baking dishes (or as many as are needed), place the whole tomatoes in a single layer, nestling the garlic head halves, cut side up, and shallot pieces throughout them.2-2½ pounds cherry, grape or pear tomatoes, 1-2 heads garlic,, 2-3 shallots,
- Sprinkle the lemon zest, black pepper and crushed red pepper flakes (if including) over the tomato mixture, then scatter the fresh rosemary and thyme twigs over the top.Zest of one lemon, Freshly ground black pepper, Pinch crushed red pepper, Several sprigs fresh rosemary and thyme
- Carefully pour enough olive oil over the tomato mixture to cover about ⅓- ½ of the tomatoes. Press the herbs down a bit into the mixture/oil.About 1-2 cups extra virgin olive oil,
- Place baking dishes in the oven, uncovered. Roast for 45 minutes, then turn the dishes around, gently stir the mixture and increase the heat to 300°F. You can also turn the garlic heads over if they’re getting too brown.
- Continue roasting another 45-60 minutes or as much time as is needed until the tomatoes, garlic and shallots are all tender. Remove baking dishes from oven and let mixture cool. Discard herbs (which will likely be completely dried dry by now).
- When ready to serve, sprinkle the mixture with salt and garnish with fresh thyme and rosemary sprigs. You can also squeeze the roasted garlic cloves out of the head before serving, if desired, or just let your guests do that! This confit is best served at room temperature or slightly warm.
- Store leftover confit mixture and oil in a clean, airtight jar or glass container in the refrigerator for up to 3 weeks. The oil may solidify slightly in the fridge, but it will quickly come to room temperature and then can be easily spooned out. Buon Appetito!
Notes
- This recipe yields about 2½-3 cups tomato mixture plus oil.
- It’s ok if some of the garlic cloves come apart from the head. As an alternative to keeping the garlic head whole, you can add peeled garlic cloves to the pan, similar to the Garlic Confit recipe.
- This recipe is mostly about technique and the amounts are pretty flexible. Use more or less garlic, shallots and seasonings as desired!
- While you definitely do not need to use your most premium olive for this recipe, I still suggest using a good extra-virgin olive oil as the oil’s flavor will be a large component of the final dish and its flavor.
- It’s completely normal to have a large amount of oil leftover after you consume all the tomato and garlic confit. Use that oil like you would regular olive oil! See Serving Suggestions above for some ideas.
- Store leftover confit mixture and oil in a clean, airtight jar or glass container in the refrigerator for up to 3 weeks. The oil may solidify slightly in the fridge, but it will quickly come to room temperature and then can be easily spooned out.
- Confit Cherry Tomatoes and Garlic can be frozen with its oil. I suggest squeezing all the garlic cloves out of the heads prior to freezing. Store it in an airtight container in the freezer for up to three months. And, keep in mind that oil does not freeze solid.
