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–+ servings

Cherry Tomato Confit

Put those extra cherry tomatoes to use and make this easy cherry tomato confit which is packed with tangy, savory flavors.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Condiment
Cuisine American, Italian
Servings 6 servings

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.
Keyword cherry tomato confit
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