Tomato Confit

Tomato Confit

Servings 6 Servings


  • 3 pints cherry tomatoes
  • 2 heads garlic, sliced in half
  • 6 thyme sprigs
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • cups olive oil, or enough to almost reach the tops of the tomatoes


  • Preheat oven to 300°F.
  • Place tomatoes in a large baking dish with deep sides. Nestle the heads of garlic, cut side up, in with the tomatoes and pour the olive oil, making sure to almost reach the tops of the tomatoes. Add the fresh thyme sprigs and season with salt and black pepper.
  • Roast for 1 hour, or until the tomatoes have browned on top and begin bursting and the garlic is soft when pierced with tip of a knife. Remove from the oven and allow to cool slightly. Gently squeeze garlic cloves out of peel and into the tomatoes and oil, discarding the skin. Enjoy!

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