An ode to summer! This Tomato and Garlic confit is bursting with flavours. The glorious cherry tomatoes and garlic are slowly cooked in a layer of olive oil until they’re all wrinkled and fragrant.
Summer is ending in a couple of days, which means that tomato season is also almost over. I know, so sad! However, to celebrate the end of this delicious season, which I wish that it was way longer, I’m sharing another tomato recipe. Tomato and garlic confit, is a scrumptious method of how to preserve and enjoy the last juicy and flavourful tomatoes for a bit longer.
What is confit?
Confit is a French term which means to preserve. Besides it is also a fundamental cooking method used predominantly in the French cuisine. Confit is when any sort of food is cooked in oil, fat or syrup (fruit), at a lower temperature for a long period of time. Confit foods can last for several months if stored properly. Some of the most popular confit foods are duck, goose, garlic and tomatoes.
In this recipe, we’ll be doing tomato and garlic confit together, which is a great condiment or side to have present in your kitchen. The method to confit is really easy and simple. All you have to do is place the required ingredients; tomatoes, garlic, olive oil, salt and pepper and your choice of herbs and cook at low temperature. After about a while the tomatoes will be all wrinkly and have released some of their juices in the oil. It’s important to let the whole mixture cool before storing as this will make a better preservation.
How to serve it?
Tomato and garlic confit makes a great side dish that pairs well with several delicious meats. As you can see from my photos, in this blog post, I have served my batch on top of some fresh bread with a generous spread of stracchino cheese (a new exquisite discovery for me). Another way you can serve it, is by layering it on top of warm polenta, hummus, labneh or even fava dip. Lastly, you can easily use this tomato and garlic confit as an easy pasta sauce! Tomato and garlic confit is so versatile so don’t be afraid, have fun with the ways you serve it!
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
Tomato and Garlic Confit
Ingredients
- 300 g cherry tomatoes 2 cups
- 4 garlic cloves
- 1/2 cup olive oil
- 6 sprigs of thyme
- salt & pepper
Instructions
- Preheat oven to 120°C or 200°F.
- Place the cherry tomatoes in a baking dish. Make sure that they are in a single layer. Add the garlic and thyme. Drizzle the olive oil over the tomatoes and season with salt and pepper.
- Bake for about 50 minutes, until the cherry tomatoes are all wrinkled and are slightly bursting. Occasionally check the tomatoes to prevent them from burning.
- Once done, allow to cool at room temperature before storing. Store with the oil and juices in an airtight container. It can be refrigerated for up to 1 month or stored in your freezer for up to 3 months if the tomatoes are all completely covered in the oil.
Notes
- Don’t use your best olive oil! Use an olive oil you would cook with, as the oil while cooking will be infused by the tomatoes, herbs and garlic. Which will make it more flavourful.
- Before serving, bring the tomato confit to room temperature as the olive oil hardens in the refrigerator and the freezer.
- You can use this recipe as a guideline, and have fun with all the alliums and herbs you can swap to create your favourite version.
- Have fun serving tomato confit! Simply have it as a side dish, pop it on some toast with cheese, serve it on top of polenta, labneh or hummus, or even use it as a pasta sauce.
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Want to make this for an upcoming party to serve with cheese and toast. How long can this tomato confit stay out at room temperature? as I’ve been reading regular garlic confit left out too long can create a toxin (botulinum).
You’re totally right! To be on the safe side I wouldn’t exceed two hours as main problem is when you leave confit garlic at room temperature.