Cherry Tomato Confit
By Dishing Up the Dirt
A fantastic tomato-garlic condiment you can spread onto toast, pizza, grilled meat, or stir into pasta.
Ingredients
- 2 pints cherry tomatoes (any variety will work but a mix of Sun Golds and Round Reds is great here)
- 1 1/2 cups extra virgin olive oil
- 6 fresh thyme sprigs
- 8 garlic cloves, peeled and lightly smashed
- 1 teaspoon kosher salt
Overview
Prep Time
10 minutes
Cook Time
2.5-3 hours
Makes
4 cups
Instructions
Step 1
Preheat the oven to 225F.
Step 2
Place the tomatoes in a single layer in a baking dish and drizzle them with the oil. Add thyme, garlic and salt. Bake until the tomatoes are swollen and the skins are wrinkled. About 2.5-3 hours. When the tomatoes have cooled completely store them in an airtight container for up to 2 weeks, completely covered with the reserved cooking oil to prevent air from reaching them.
Notes
*This recipe is lightly adapted from the cookbook Gjelina
*Use this recipe as a guide and adjust measurements and ingredients as necessary
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
