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Cherry Tomato Confit With Garlic And Herbs

Cherry Tomato Confit With Garlic And Herbs slow-roasts cherry tomatoes in golden olive oil until they collapse into a silky, spoonable confit. The garlic and herbs infuse the oil for a concentrated, spoon-over-everything flavor that works fast on busy weeknights.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cherry tomatoes
  • 4 cup cherry tomatoes Use cherry tomatoes, halved if very large so they soften evenly.
Olive oil
  • 1 cup olive oil For slow-roasting; it will become infused after cooking.
Garlic and herbs
  • 8 clove garlic, smashed Smash to release flavor into the oil.
  • 4 sprig fresh thyme Tuck sprigs among the tomatoes.
  • 2 sprig fresh rosemary Tuck sprigs among the tomatoes.
Spice and seasoning
  • 1 tsp red pepper flakes Add for gentle heat.
  • 1 Salt, to taste Season to taste; use a generous pinch for balanced flavor.

Equipment

  • 1 sheet pan

Method
 

Roast the confit
  1. Preheat the oven to 300°F with an oven rack in the middle position as it heats.
  2. Arrange the cherry tomatoes in a baking dish and scatter the smashed garlic cloves around them.
  3. Tuck the thyme and rosemary sprigs among the tomatoes so they sit in the oil while roasting.
  4. Pour the olive oil over everything until the tomatoes are mostly submerged, leaving a little exposed if needed for evaporation.
  5. Sprinkle the red pepper flakes and a generous pinch of salt over the tomatoes.
  6. Roast for 1 hour to 90 minutes at 300°F, until the tomatoes are soft and slightly collapsed; look for softened skins and oil that looks lightly golden and glossy.

Notes

Pro tip: after serving, save the infused olive oil—chill it and use it as a salad-dressing base or for dipping crusty bread. Store the confit in an airtight container in the refrigerator up to 5 days; freeze only the tomatoes for up to 2 months (the oil may separate after thawing). Dietary swap: for lower sodium, use less salt and finish with a squeeze of lemon when serving to brighten the flavor.