Cherry Tomato Confit

Name: Cherry Tomato Confit
Prep time: 5 min
Cook time: 2 h
Total time: 3 h 5 min
Ingredients: 2-1/2 pounds cherry tomatoes ((a mix of red, yellow, and orange, if desired)); 4 large garlic cloves (, smashed and peeled); 1-1/2 teaspoons finely grated lemon zest; 1 cup extra virgin olive oil ((plus additional, if needed)); 1 teaspoon kosher or fine-flaked sea salt; 1/4 teaspoon freshly-ground black pepper; 10-12 fresh basil leaves; 3 sprigs thyme

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Prep Time: 5 minutes

Cook Time: 120 minutes

Total: 185 minutes

Servings: 12

Author : Amanda Biddle

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Ingredients

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2-1/2 pounds cherry tomatoes ((a mix of red, yellow, and orange, if desired))4 large garlic cloves (, smashed and peeled)1-1/2 teaspoons finely grated lemon zest1 cup extra virgin olive oil ((plus additional, if needed))1 teaspoon kosher or fine-flaked sea salt1/4 teaspoon freshly-ground black pepper10-12 fresh basil leaves3 sprigs thyme

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Instructions

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Step 1

Preheat oven to 250 degrees F. Place cherry tomatoes and garlic cloves in a single layer in a 3-quart baking dish (13 x or gratin. Sprinkle with lemon zest.

Step 2

Pour olive oil into the dish, coming about halfway up the sides of the tomatoes. Season the tomatoes with salt and pepper, and add the herbs to the baking dish. (I like to nestle them between the tomatoes.)

Step 3

Bake, uncovered, for 1-1/2 to 2 hours (cooking time will depend on the size of the cherry tomatoes). When the tomatoes are ready, the tomatoes will be soft, the skins will look wrinkled and will just be starting to burst in areas. Don't cook the tomatoes until they've fully bursted; they should be soft, but not falling apart.

Step 4

Cool tomatoes in the pan at room temperature, then place in airtight jars. Pour enough of the cooking oil over the tomatoes to submerge by 1/4 to 1/2 inch. Store, refrigerated for up to 5 days. This recipe is not suitable for freezing or canning.