Prepare the Tomatoes:
Wash and dry the cherry tomatoes.
You can leave them whole or make a small X-shaped cut on the bottom of each tomato to help them release their juices.
Prepare the Garlic and Herbs:
Thinly slice the garlic cloves.
If using fresh herbs, wash and gently pat them dry.
Assemble in a Baking Dish:
Place the cherry tomatoes in a small, oven-safe baking dish or skillet.
Scatter the sliced garlic and fresh herbs (if using) over the tomatoes.
Season with salt and pepper. If the tomatoes are not very sweet, add a tiny pinch of sugar.
Cover with Olive Oil:
Pour olive oil over the tomatoes until they are completely submerged. This is crucial for the confit process.
Slow Cook:
Preheat your oven to 150°C (300°F).
Place the baking dish in the oven and cook for 1-2 hours, or until the tomatoes are soft and slightly wrinkled. The exact time will depend on the size of your tomatoes.
Cool and Serve:
Remove the baking dish from the oven and let the tomatoes cool slightly in the oil.
Serve warm or at room temperature.
Tips and Variations:
Herb Variations: Experiment with different herbs like basil, sage, or bay leaves.
Spice it Up: Add a pinch of red pepper flakes for a subtle kick.
Balsamic Glaze: Drizzle with balsamic glaze before serving for a tangy-sweet contrast.
Storage: Confit tomatoes can be stored in an airtight container in the refrigerator for up to a week.
Uses:
Serve as a side dish with roasted meats, grilled fish, or poultry.
Add to pasta dishes or salads.
Use as a topping for bruschetta or crostini.
Serve alongside cheese and crackers.
Add to a pizza.
Garlic options: You can also use whole garlic cloves. They will become very soft and spreadable.
Enjoy your delicious confit cherry tomatoes!
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