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.   

INGREDIENTS

– 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

STEP-1

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).  

INSTRUCTIONS

STEP-2

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.  

STEP-3

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.  

STEP-4

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.  

STEP-5

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.  

STEP-6

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

STEP-7

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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