What does confit mean?

Confit (pronounced con-fee) is derived from the French word confire , which means to preserve . It can be used to describe any vegetable that is cooked low and slow in a liquid. The liquid is typically flavorful with aromatics and herbs.

Is tomato confit safe?

Yes, as long as it is stored properly, you can enjoy tomato confit for up to 2 weeks. Make sure the tomatoes are not exposed to air at the top of the container or jar.

What is the difference between tomato confit and sundried tomatoes?

Tomato confit uses a slow-cooking method in olive oil, while sun-dried tomatoes are prepared by drying tomatoes in a dehydrator.

What does confit taste like?

Thanks to the olive oil, garlic, and herbs, tomato confit is rich, savory, aromatic, and herby, with a natural sweetness from the tomatoes.

Tomato Confit

Name: Tomato Confit Recipe (Roasted Cherry tomatoes)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: French
Ingredients: 2 pints cherry tomatoes, grape tomatoes, yellow pear tomatoes or a mix (about 4 cups); ¼ cup extra virgin olive oil (please see notes); ¾ teaspoon salt, more to taste; ½ teaspoon black pepper; 6-8 fat garlic cloves, smashed; Optional: 4-5 fresh thyme sprigs (or sub oregano) and 8-10 fresh basil leaves, a splash of balsamic vinegar

Description

This cherry tomato confit recipe takes only 5 minutes of hands-on time before transforming in your oven, into the most tender, juicy little heavenly bites.

Ingredients

Units

2 pints cherry tomatoes, grape tomatoes, yellow pear tomatoes or a mix (about 4 cups)
1/4 cup extra virgin olive oil (please see notes)
3/4 teaspoon salt, more to taste
1/2 teaspoon black pepper
6–8 fat garlic cloves, smashed
Optional: 4-5 fresh thyme sprigs (or sub oregano) and 8-10 fresh basil leaves, a splash of balsamic vinegar

Instructions

Preheat the oven to 350 F
Place the tomatoes and smashed fresh garlic cloves in a mostly single layer in a 9×13 inch baking dish, 11-inch braiser, or oven-proof skillet.
Add the olive oil ( see notes) and thyme sprigs and season with salt and pepper. Cover tightly with a lid or with foil.
Bake for 60 minutes, giving the pan a little shake halfway through. At 60 minutes, the tomatoes should have collapsed slightly, and the garlic should be caramelized. If you like them a little more caramelized, roast uncovered for 10-15 more minutes. If preserving for later, add ¼ cup more oil to the pan. Remove from oven and let cool for 10 minutes before adding basil leaves.
Taste, adjust salt and pepper.
Serve right away (with a drizzle of balsamic if you like) or store in an airtight container or jar for up to 2 weeks in the refrigerator, covered with the reserved oil. If the tomatoes are exposed to air, they can mold, so be sure to sink them down.

Notes

Olive oil: If you are serving these right away (not preserving them in the olive oil) use ¼ cup olive oil. If you want to store them in the oil, add an additional ¼ cup olive oil, after removing foil, so there is enough to cover the tomatoes in a jar.

Nutrition

Serving Size: ½ cup
Calories: 78
Sugar: 2 g
Sodium: 222.2 mg
Fat: 7.2 g
Saturated Fat: 1 g
Carbohydrates: 3.8 g
Fiber: 1 g
Protein: 0.8 g
Cholesterol: 0 mg