First things first, you may be asking yourself, what is confit? It’s a french cooking technique in which an ingredient, typically meat, is preserved in it’s own fat. In this case, we’re doing it with tomatoes and garlic in olive oil and it is literally life changing. When tomato season peaks in the summer months, I’m all about having this condiment on hand to put on EVERYTHING. Slather it on bread, pizza, mix a little into pasta or a grain bowl, serve with some fresh mozzarella, goat cheese or feta. Really, just give me all the bread.
I’m just not one of those people who has figured out how to can or vacuum seal or do any of that stuff but this method will preserve those tomatoes for at least two weeks. Honestly, this probably won’t even last you a few days, it’s that good.
Making confit sounds super fancy but it really could not be easier. It’s just tomatoes, a whole head of garlic, lots of olive oil and some fresh herbs. Pop it in the oven for a while and enjoy while your house smells like a Michelin star Italian restaurant. Have crusty bread on deck for when it’s ready.
There are no exact amounts really for this recipe. It’s literally foolproof and impossible to mess up. I recommend using at least a pint of cherry tomatoes but feel free to use more! If you use more than 1 pint of tomatoes, use another head of garlic. Follow you heart. This recipe also freezes really well. If you’re a gardener and your tomato bounty comes in all at one time, freeze up a batch (or 3) of this as a gift to your future, winter self.Print
A simple, flavorful condiment of cherry tomatoes, garlic and fresh herbs.
- 1 pint cherry tomatoes or more
- 1 head of garlic
- 1 cup olive oil or more
- fresh herbs – basil, oregano, thyme, rosemary
- flaky sea salt
- Preheat oven to 375 degrees
- Place cherry tomatoes in a single layer in a high rimmed baking dish.
- Cut the top off of a whole head of garlic, exposing the cloves. Nestle the garlic (with the skin on) in the middle of the tomatoes.
- Pour in olive oil until it almost reaches the top of the tomatoes.
- Top with sprigs of fresh herbs and a few pinches of flaky sea salt.
- Bake for 60-90 minutes until garlic is soft and sweet and tomatoes are blistered and burst. Cool completely and squeeze roasted garlic into the tomato mixture and stir.
- Store in a mason jar in the fridge for 2-3 weeks or freeze for later use.