Delicious Confit Cherry Tomatoes And Garlic Recipe

Rich and flavorful Confit Cherry Tomatoes with Garlic will enhance your dinner. Fresh, whole cherry tomatoes are slowly simmered in extra-virgin olive oil with garlic, shallots, and aromatics.   


– 2-2½ pounds cherry, grape or pear tomatoes (or any combination thereof), stemmed and dry – 1-2 heads garlic, cut in half horizontally – 2-3 shallots, peeled and cut into ¼ Zest of one lemon Freshly ground black pepper – Pinch crushed red pepper (optional) – Several sprigs fresh rosemary and thyme – About 1-2 cups extra virgin olive oil, or as needed Salt


Heat oven to 275°F with rack in middle. Prepare all ingredients as instructed. Layer entire tomatoes, garlic head halves cut side up, and shallot pieces in 1–2 baking pans (or as needed).  



2-2½ pounds cherry, grape, or pear tomatoes, 1-2 garlic heads, 2-3 shallots Lemon zest, black pepper, crushed red pepper flakes (if using), and fresh rosemary and thyme twigs top the tomato mixture.  


One lemon zest,Few rosemary and thyme sprigs, crushed red pepper, freshly ground black pepper Cover roughly ⅓- ½ of the tomato mixture with olive oil. Press herbs into oil/mixture.  


1-2 cups extra-virgin olive oil Place uncovered baking plates in oven. Turn the plates, stir the mixture, and heat to 300°F after 45 minutes. Flip browning garlic heads.  


Continue roasting until tomatoes, garlic, and shallots are tender, 45-60 minutes. After baking, let cool. Throw away dried herbs. Salt and add fresh thyme and rosemary sprigs before serving.  


Squeeze the roasted garlic cloves off the head before serving or let guests do so! Serving this confit room temperature or warm is ideal.  


A clean, airtight jar or glass container can store confit mixture and oil for 3 weeks. Refrigerated oil solidifies, but it quickly reaches room temperature and can be spooned out. Happy eating!  


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