Cherry Tomato Garlic Confit (Oven Roasted Tomatoes + Garlic)
This cherry tomato confit recipe is an easy side dish or appetizer you can whip up without having to give up an afternoon. It’s slow-roasted in the oven and made with fresh ingredients like tomatoes, garlic, and herbs for the best taste!
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Equipment
- 1 roasting dish stoneware or enameled cast iron
- 1 kitchen scale or measuring cups
- 1 spoon or spatula
Ingredients
- 570 g small tomatoes such as cherry or grape, about 4 cups
- 1 cup olive oil up to 2 cups, or as much needed to cover tomatoes
- 6 cloves garlic or as much as you want!
- 3 sprigs fresh oregano
- 1 sprig fresh rosemary
- salt to taste
- pepper to taste
Instructions
- Preheat oven. Preheat oven to 300º F
- Prep tomatoes. Wash and dry tomatoes.570 g small tomatoes
- Chop garlic. Peel and roughly chop garlic. You can leave the pieces sort of chunky, so they are part of the finished confit.6 cloves garlic
- Season tomatoes. Put tomatoes in a roasting pan, add garlic, salt and pepper.6 cloves garlic, salt, pepper, 570 g small tomatoes
- Add oil + herbs. Cover with olive oil, making sure that the tomatoes are at least covered halfway by the oil. Place the herbs into the oil, pressing them between the tomatoes.1 cup olive oil, 1 sprig fresh rosemary, 3 sprigs fresh oregano
- Bake. Roast for 60 minutes, until the tomatoes and garlic are easily crushed with the slight weight of a spatula. This could take up to 90 minutes depending on your oven.
- Cool, serve + store. Allow your confit to cool for 10-15 minutes. Serve immediately. Store any leftovers in an airtight container in the fridge.
Notes
ℹ️ troubleshooting tips
- bitter - if your confit is bitter, taste your olive oil. If your oil isn’t great on it’s own, it won’t be great in any recipe you use, either. You can try adding some salt or sugar (yes, really!) to help balance out the bitterness.
- too firm - tomatoes not bursting? You’ll likely need to roast it a bit longer. Make sure to use an oven thermometer or rotate the pan so it cooks evenly. You can also give the tomatoes and garlic a stir every 30 minutes to help them cook more evenly.
♻️ easily customize your tomato confit
- herbs - swap the herbs to your heart’s content. I prefer to stick with herbs like oregano and rosemary, but you can also use basil, parsley, and tarragon, too!
- shallots - shallots are sort of like the lovechild of onions and garlic, so they’re great for use in dishes like this oven-roasted confit, which can benefit from the flavor of both onions and garlic!
- higher heat - in a hurry? You can crank your oven up to 425ºF and roast for 30-45 minutes, but keep an eye on the tomatoes to make sure they don’t burn!
Nutrition
Calories: 244kcalCarbohydrates: 1gProtein: 0.2gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 1mgPotassium: 19mgFiber: 0.4gSugar: 0.1gVitamin A: 13IUVitamin C: 1mgCalcium: 16mgIron: 0.5mg
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Keyword: dipping sauce, olive oil, oven roasted, roasted, sauce, spread, The Balancing Act, The Intrigue, The Oomph