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roasted cherry tomato confit

roasted cherry tomato confit

Adapted from Cooking Light

Flavorful topping for bruschetta, pasta or pizza.

Servings 5 cups
Author Rosemary Stelmach

Ingredients

  • 3 pounds assorted cherry and/or grape tomatoes
  • 3/4 cup extra virgin olive oil (plus more, if necessary for storing)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 10 garlic cloves, peeled & sliced
  • 8 large thyme sprigs
  • additional fresh herbs, if desired

Instructions

  1. Preheat oven to 275°F.  Spread tomatoes onto a large rimmed baking sheet. Add oil, salt, pepper, and garlic; toss gently to coat.  Tuck thyme sprigs into mixture.  

  2. Bake at 275°F until tomatoes are wilted but not all have burst, for 1 1/2 to 2 hours.

  3. Cool tomato mixture to room temperature; discard thyme and any random tomato stems. At this time, additional fresh herbs can be added, if desired. Can be served immediately.

  4. To store tomatoes, transfer the mixture with the accumulated pan juices to an airtight container. Top off with additional extra virgin olive oil so that all tomatoes are fully immersed. Can be stored in the refrigerator for up to 1 month. Be sure to bring to room temperature before serving.