Red and Yellow Cherry Tomato Confit
Published August 21, 2007
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
1 pint red cherry tomatoes, stemmed
1 pint yellow cherry tomatoes, stemmed
3 garlic cloves, smashed and peeled
¼ cup extra virgin olive oil
3 sprigs fresh rosemary, leaves removed and stem discarded
Pinch crushed red pepper flakes
Coarse sea salt or kosher salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
9 grams carbs; 161 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 454 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees. Spread tomatoes and garlic out on a baking sheet. Drizzle with oil, and sprinkle with rosemary, crushed red pepper, a large pinch of salt and several grinds of pepper. Bake until tomatoes are wrinkled and fragrant, about 45 minutes, shaking pan once or twice. Transfer tomato pan to a rack to cool. Discard garlic. Use confit in salads, or serve over dishes like pasta, fresh ricotta cheese or polenta, or on grilled meats, fish or fowl.
Private Notes
Comments
Have made this three times, once as a side dish and twice mixed with pasta and ricotta. In no case did I discard the roasted garlic. It was delicious.
Slam dunk simple to make. Endlessly versatile to use. Truly delicious to eat. I did not include rosemary as I wanted to use these in dishes where rosemary would not be a fit. Garlic is essential. Cutting back the olive oil by half-ish works if you want to do that. We used farmers market splendid cherry tomatoes but this also seems a really good use of the ones in grocers in winter months.
Using the sauté function of my instant pot, I roasted one pound of tomatoes with about 1T of olive oil, added the garlic salt, pepper, Calabrese chili flakes, bay leaves, fresh rosemary and a branch of oregano. Switched function to slow cooker for an hour and then, after removing the herbs and adding 1 t of parm cheese and 1 t of sugar, condensed the confit using the sauté function. Excellent.
I make tons of this every summer when my cherry tomato plants are going crazy. Then I freeze it flat to store in ziplock bags and enjoy the abundance all winter long. To freeze, spread it over a large tray lined with parchment, then transfer the slabs of frozen confit to storage containers. You can just break off what you need for a recipe.
I have made this with shallots when I was getting low on garlic, and I tend to use a little more oil because who doesn't want more flavored oil around? I love to dip bread in it, or mash some into tuna.
This recipe is super easy to put together and delicious! I used a teaspoons of dried thyme instead of the fresh rosemary and 8 large cloves of garlic. A quarter cup of olive oil was plenty for me but if you store the confit in a jar and want to cover it entirely with oil, you might want to increase the amount of oil slightly. A delicious recipe that all my taste testers loved and I will make it again—often.