Cherry Tomato and Garlic Confit

5 from 20 votes

Fresh, sweet cherry tomatoes, a whole head of garlic and fresh herbs slow roasted in a bath of olive oil make a great appetizer or side.

Prep Time5

Cook Time1

Total Time1 5

Course: Appetizer, Appetizers, condiment, Dips Dressings & Sauces, Side, Side Dish, Side Dishes

Cuisine: American, Italian

Servings:

Calories: 200kcal

Author: Jessica

Preheat oven to 325 degrees
Add cherry tomatoes to a deep baking dish in a single layer.
Cut about half an inch off the top of a whole head of garlic, exposing the cloves. Peel away any loose skins from the outside. Nestle the garlic in between the tomatoes.
Pour olive oil over the top of the exposed garlic cloves and into the baking dish until it reaches about halfway up the tomatoes.
Top with sprigs of fresh herbs and season with a few pinches of flaky sea salt.
Bake for 60-80 minutes until garlic is soft and sweet and tomatoes are blistered but not quite burst. Cool completely and squeeze roasted garlic cloves into the tomatoes and olive oil.
Store in a mason jar in the fridge for up to two weeks or freeze in small portions for up to three months.

The ingredient amounts in this recipe are flexible. The amount of olive oil and tomatoes you use will depend on the size of your baking dish.

Tomatoes will sputter while roasting so use a dish with high sides and roast tomatoes in a single layer.