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Tomato Confit

Cherry Tomato Confit

March 26, 2022

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Cherry Tomato Confit

Appetizer

Cherry tomato confit – slow roasted cherry tomatoes in a bath of olive oil, fresh garlic and fragrant herbs, absolutely bursting in flavor.

Cherry Tomato Confit

Cherry tomatoes in December?

Believe it or not, that is exactly what this was — above. I remember very vividly … my cherry tomato plants struggling in our Arizona summer heat. Then suddenly when the fall rolled in and temps dipped down in December, I was faced with a bumper crop of cherry tomatoes.

Want me to let you in a secret? I’ll take tomatoes in December over shoveling snow any day!

After several years of gardening and growing everything from tomatoes to radishes, zucchini and cucumbers, I thoroughly enjoy canning and preserving my garden harvest.

When I can harvest cherry tomatoes in mid-December – that’s a glorious thing.  In other areas of the country, it might be cold and snowy. But here in Arizona, December is the most prolific month to garden tomatoes.

This cherry tomato confit is a great way to preserve a bunch of tomatoes.

What is Cherry Tomato Confit?

Cherry tomato confit means that the cherry tomatoes have been cooked and preserved in fat (in this case, olive oil). I loaded up my cherry tomatoes in shallow baking pans and slow roasted them at a low temp.  With some crushed garlic, a few sprigs of fresh herbs, a kick of sea salt and a few drizzles of olive oil, the tomatoes transform into a rich and flavorful concoction that’s perfect for sourdough bread.

There are so many ways to use tomato confit. Toss it on your pasta, dress up your pizza, focaccia, or use it to top a toasted baguette.

Cherry tomatoes with herbs

Cherry tomatoes with fresh herbs

Cherry Tomato Confit

Cherry tomato confit can be made in abundance and frozen in freezer-proof storage containers.

When the time is right and you’re in the mood for something delicious and comforting, this is it. 

This cherry tomato confit was roasted with a mixture of fresh herbs. Think oregano, flat leaf parsley, thyme, rosemary and basil.

You can easily customize your confit to suit your taste with different herbs depending on the season.

If you plan to enjoy this confit over the course of a week or two, the refrigerator is the best way to keep it fresh. But if time is limited and you need to, then the freezer is a great way to preserve .

Roast up a generous batch and freeze in smaller sized portions. If anything, it’ll be a wonderful, comforting way to enjoy a rather cold, dim winter.

Tomato Confit
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5 from 1 vote

Cherry Tomato Confit

Cherry tomato confit - slow roasted cherry tomatoes in a bath of olive oil, fresh garlic and fragrant herbs, absolutely bursting in flavor.
Course Appetizer
Cuisine American
Keyword appetizer, cherry tomatoes, confit, savory appetizer, tomatoes
Prep Time 10 minutes
Cook Time 3 hours
Cooling time: 1 hour
Total Time 4 hours 10 minutes
Servings 16 servings
Calories 130kcal
Author Sheryl

Ingredients

  • 8 cloves garlic peeled and smashed
  • 1 C olive oil
  • 1 tsp sea salt or more as needed
  • 5 C cherry tomatoes stems removed
  • 4 sprigs rosemary fresh
  • 10 leaves basil fresh
  • 5 sprigs thyme fresh

Instructions

  • Preheat your oven to 250 degrees F.
  • Place the tomatoes in a single layer in a shallow baking pan. Season with sea salt and top with your fresh herbs. Generously drizzle in olive oil.
  • Bake at 250 degrees F for 3 hours or until the tomatoes start to shrink around the edges and get soft.
  • Remove from the oven and allow to cool. Take out the garlic and herbs and discard (or compost). Place the tomato confit in glass jars and top off with olive oil before refrigerating.
  • Once refrigerated, the olive oil will harden in the jars. Before serving, remove from the refrigerator and bring the confit to room temperature.
  • Tomato Confit is best served atop grilled bread with a poached egg or egg cooked over easy.

Nutrition

Calories: 130kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 151mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 12mg | Calcium: 9mg | Iron: 1mg

If you give this recipe a try,  please leave a comment, rate the recipe and be sure to tag me on Instagram!

 

Love this recipe? You might want to try these!

Jalapeño Relish

Fresh No-Cook Jalapeno Relish

 

Rosy Radish Relish

Rosy Radish Relish

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Trackbacks

  1. 4 Ways to Use Leaves in the Garden - Rebooted Mom says:
    January 28, 2020 at 1:00 pm

    […] There are so many great things about the winter here in Arizona. While other areas of the country dig out from snowy driveways and yards, we tend to enjoy temps in the 50’s and 60’s. Many of our plants thrive year round despite the cooler winter temps. Tomatoes actually prosper much more in the cooler temps than in the heat of the summer, lending way to loads of tomato confit. […]

    Reply
  2. Instant Pot Wild Alaskan Cod - Rebooted Mom says:
    March 4, 2020 at 11:21 pm

    […] down. Then, top with your cod and cook as noted. So good! Or, top your Wild Alaskan Cod with Cherry Confit – […]

    Reply
  3. Sweet Potato Butter - Rebooted Mom says:
    January 11, 2022 at 12:38 am

    […] Cherry Tomato Confit […]

    Reply
  4. Slow Cooker Cherry Tomato Sauce - Rebooted Mom says:
    March 30, 2022 at 2:05 pm

    […] Cherry Tomato Confit […]

    Reply

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Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

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