Roasted cherry tomatoes with herbs, garlic, and peppers make this tomato confit the perfect way to use the abundance of cherry tomatoes from the garden.
I love growing tomatoes in our garden. When we first planted our container garden we had two varieties of tomatoes and just two containers. Fast forward three years and we have 3 varieties of tomatoes and 4 containers for tomatoes plants!
Of course, that means that we have tomatoes coming out our ears all at one time! And while the kids and I love popping cherry tomatoes into our mouths all day like candy, there is no way we can eat all of them before they spoil.
I regularly make homemade sun-dried tomatoes with Roma tomatoes which is a favorite way to preserve and use Romas, and I wanted to preserve and use the cherry tomatoes I had in a similar way.
Enter Tomato Confit!
This is an easy and delicious roasting of cherry tomatoes, garlic, fresh herbs from the garden, and I added a couple of peppers from the garden for a little extra kick.
The tomatoes are covered in olive oil which braises and roasts them. A reminder that olive oil does not have a high smoking point so don’t roast higher than 350˚F or the olive oil will last rancid and burn.
I used a 9×13 baking dish, but you can use any size pan with high sides.
I consider this Tomato Confit recipe a base recipe for all kinds of alterations and adjustments:
If you don’t have a large amount of cherry tomatoes, then make a smaller version of the recipe.
Love garlic? Double the garlic.
Crave the spicy kick? Add more red peppers.
Don’t have any basil? Leave it out.
The beauty of this Tomato Confit is that it is able to adjust to what is ripe in your garden, what produce looks amazing at the grocery store, or what you are craving!
After your Confit is roasted and cooled there is an endless amount of ways to use it.
Of course, the first thing I did is spread a few heaping spoonfuls onto a couple of slices of toasted baguettes and I was in complete heaven! I didn’t even take a pic as I gobbled it up so fast!
Here are few ideas for using your tomato confit:
- Toss a few spoonfuls into your pasta for a simple pasta side dish.
- Add a 1/4 cup of the tomato confit to your marinara sauce for an extra depth of flavor and texture.
- Spread the confit over your favorite fish and roast.
- Add a spoonful to eggs with a little feta cheese to finish off.
- 2 pints Cherry Tomatoes
- 6 garlic cloves (smashed)
- 2 cups Olive Oil (more may be needed)
- 1 tsp Sea Salt
- 1/2 tsp Cracked Black Pepper
- 4-6 Peppers (Jalapeño, red peppers, or favorite spicy pepper)
- 3-4 fresh Thyme sprigs
- 2-3 fresh Rosemary sprigs
- 3-4 fresh Oregano sprigs (optional)
- 1/4 cup fresh Basil
- Spread tomatoes, peppers, garlic, thyme, rosemary, & oregano on the bottom of a 9x13 pan in an even layer.
- Cover tomatoes with olive oil. (Add more olive oil if needed. Olive oil should almost cover the tops of tomatoes)
- Sprinkle salt & pepper over the layer of tomatoes.
- Roast at 350˚F for 30-40 minutes or until tomatoes are turning brown and roasted.
- Remove from oven and sprinkle basil over the confit.
- Allow to cool and store in air tight containers in fridge for up to 2 weeks.
You can store your tomato confit in the fridge for up to 2 weeks. Mason jars with lids were the easiest ways for storage for me.
We will definitely be making this again this summer!
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