Soft, juicy, garlicky and so easy to make- this cherry tomato confit is what summer is all about. It's the perfect way to use up some of those extra cherry tomatoes you have, and transform them into something tangy, savory and wicked delicious!
I have a bit of a confession to make. I'm not a big fan of tomatoes. Never have been. I do love the tangy, savory flavors they lend to a nice curry, and of course, in their ketchup form, but you'll never see me using them in sandwiches or wraps.
That said, I love experimenting with them, and trying different ways to use them, modifying their form to make them more appealing. I've made sundried tomatoes in the oven and used them to make my sundried tomato dressing and sundried tomato aioli, and they all turned out great.
This time, however, I really wanted to preserve their soft texture, and that's when I thought of this recipe!
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What's So Great About the Recipe?
The recipe is naturally vegan and gluten-free, which makes it a great choice for occasions when you're hosting.
You'll need just 5 minutes of hands-on kitchen time to make it, and the process is super simple too.
It's so versatile- you can enjoy it with a lot of different foods.
Recipe Ingredients
Cherry tomatoes: You can use cherry tomatoes or any other small tomatoes, including the pear and grape variety.
Brown sugar: Just a dash, for that bit of sweetness.
Red pepper flakes: To lend the confit that kick of heat. Use as much as your taste buds can tolerate.
Garlic: Fresh garlic cloves add that punch of umami deliciousness to the confit.
Olive oil: Use the best quality olive oil you can get your hands on. I would recommend using extra virgin olive oil for the best flavor.
Herbs: I used a mix of oregano and basil, just to add that beautiful aroma to the tomato confit.
See recipe card for quantities.
Substitutions & Variations
- Whole shallots make a wonderful addition to this confit. I didn't have them, so I didn't use them, but I would highly recommend adding them if you have them at hand.
- For an extra burst of garlicky flavor, add in some more garlic cloves.
How to Make Cherry Tomato Confit
Wash and pat dry the cherry tomatoes and peeled garlic.
In a glass pot or a thick-bottomed pan, add the tomatoes and garlic. Pour olive oil into it.
Cook them on low heat for 30 minutes. Add in the herbs and brown sugar and continue cooking.
Take the pot off heat at the 60 minute mark and allow the confit to cool down. Serve and store leftovers for later.
How to Store the Cherry Tomato Confit
You can store your cherry tomato garlic confit in the refrigerator for up to a month. Just make sure you remove or use the garlic cloves within 2-3 days, as it can harbor botulism.
If you want it to last longer, you can freeze it too! Just use a freezer safe container to store it, and then thaw and use it whenever you want to.
Tips & Tricks to Nail the Recipe
- The best way to get the perfect texture and flavor is to cook the tomatoes low and slow. Make sure you keep the heat low at all times- it's the perfect way to get that slight caramelization on the outside and the juicy, soft inside.
- Make sure you stir the pot every 10-15 minutes to rearrange the tomatoes and garlic.
- Don't add the herbs too early during the cooking time, as they can end up burning.
- Sprinkle the sea salt into the confit after you take it off heat, while it is still cooling down for maximum flavor and deliciousness.
- If your cherry tomatoes are slightly larger, they may need a bit of extra time. Just check them at the 60 minute mark if they're super juicy, and if they aren't, let them simmer for a few more minutes.
How to Use Garlic and Tomato Confit
There are lots of ways to use the tomato garlic confit. You can top it over some toasted bruschetta with a nice drizzle of balsamic vinegar and serve it as an appetizer, or add it to your homemade pasta sauce for that kick of tangy, savory flavor.
I love serving it with Italian meats and featuring the confit on my holiday charcuterie boards with an assortment of cheeses, crackers and other snacks.
You can also spoon some of this over some grilled chicken or toss it into some roasted veggies.
Recipe FAQs
I would highly recommend using cherry tomatoes here, but if you really want to try this recipe with regular tomatoes, make sure you chop them into chunks that are almost the same size as cherry tomatoes. Also, use tomatoes that have a lower water content.
Yes! You totally can! In fact, this recipe is a great way to rescue those cherry tomatoes that are going past their prime.
Related Recipes
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If you tried this cherry tomato confit or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Cherry Tomato Confit
Ingredients
- 2 cups cherry tomatoes
- 5-6 garlic
- 1 tsp brown sugar
- 1 teaspoon red chili flakes
- ½ cup olive oil
- 2-3 sprigs oregano
- 1 teaspoon basil
- 1 tsp sea salt
Instructions
- Wash and pat dry the cherry tomatoes and peeled garlic.
- In a glass pot or a thick-bottomed pan, add the tomatoes and garlic. Pour olive oil into it.
- Cook them on low heat for 30 minutes. Add in the herbs and brown sugar and continue cooking.
- Take the pot off heat at the 60 minute mark and allow the confit to cool down. Serve and store leftovers for later.
Notes
- Sprinkle the sea salt into the confit after you take it off heat, while it is still cooling down for maximum flavor and deliciousness.
- Make sure you stir the pot every 10-15 minutes to rearrange the tomatoes and garlic.
- The best way to get the perfect texture and flavor is to cook the tomatoes low and slow. Make sure you keep the heat low at all times- it's the perfect way to get that slight caramelization on the outside and the juicy, soft inside.
- Don't add the herbs too early during the cooking time, as they can end up burning.
- If your cherry tomatoes are slightly larger, they may need a bit of extra time. Just check them at the 60 minute mark if they're super juicy, and if they aren't, let them simmer for a few more minutes.
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