Cherry Tomato and Garlic Confit
Cherry tomato and garlic confit is an easy-to-make recipe that uses the traditional technique of slow-roasting tomatoes and garlic in lots of oil with a hint of rosemary.
Equipment
- Deep-sided ovenproof dish
- Kitchen scissors
- Oven
Ingredients
- 2 pounds 1 kg cherry tomatoes
- 2 heads of garlic tips trimmed
- 1 cup extra virgin olive oil
- 1 large sprig of rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 250°F/120°C
- Trim the tips from each garlic clove with kitchen scissors (leave the head attached).2 heads of garlic
- Place the cherry tomatoes, garlic heads, and rosemary into an ovenproof dish.2 pounds 1 kg cherry tomatoes, 1 large sprig of rosemary
- Season to taste with salt and cracked black pepper and cover with extra virgin olive oil.1 cup extra virgin olive oil, Salt and pepper
- Bake for 2 hours.
- Allow to cool and squeeze out the roasted garlic from the husks.
- Squish tomatoes with a fork.
- Transfer to an airtight container or jar. Store for up to 2 weeks in the fridge.
Video
Notes
Cooking Notes:
- If you can’t source cherry tomatoes, use small whole plum tomatoes or ripe on-vine Roma tomatoes.
- Always use good quality olive oil, preferably extra virgin olive oil