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An oval black baking dish holds roasted cherry tomatoes, a halved head of garlic, sprigs of fresh thyme, and a drizzle of olive oil. A striped towel and halved lemon are placed beside the dish on a wooden surface.
Penny Kovacs

Tomato Confit

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This Tomato Confit is slow-roasted in olive oil, creating the most intense, little bites of sweet flavor that is simply irresistible. You'll want some crusty bread or your favorite pasta for this one!
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Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Servings: 4 people
Course: Appetizer, Brunch, Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 lb Tomato Cherry
  • 1 head Garlic skin on, cut in half
  • 1 cup Extra Virgin Olive Oil may need more or less
  • 1 whole Lemon zested
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 5 sprigs Thyme fresh, optional but recommended

Method
 

  1. Preheat oven to 225˚.
  2. Place tomatoes in oven proof casserole dish, in one layer.
  3. Add garlic halves to dish.
  4. Pour olive oil over so that it comes about half way up the tomatoes being sure to drizzle over the garlic as well.
  5. Sprinkle with salt and pepper.
  6. Zest lemon over top.
  7. Place thyme sprigs on top.
  8. Roast for 90 minutes (its worth the wait and the house will smell amazing!).
  9. You can store in glass jar, allow to cool, squeeze roasted garlic out of the skin and put cloves in jar and cover with oil.
  10. Enjoy!

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