Tomato confit, with just 6 ingredients, some seasoning and 5 minutes prep, is a delicious easy way to make cherry tomatoes even better. Juicy and so delicious!
For best results, always weigh ingredients where a weight is provided
Equipment
Baking tray or casserole dish
Instructions
Preheat the oven to 120C (100 fan forced) / 250F.
Add the tomatoes, garlic, shallots, thyme, olive oil, balsamic vinegar, salt and pepper to a large casserole dish. The dish should be large enough to fit all the tomatoes snuggly but in a single layer.
Give it a little mix around then bake for 1-2 hours until you notice the first few burst the skin. The baking time will depend on the size and ripeness of your tomatoes.
Let them cool to room temperature to serve. Tomato confit can be stored in a jar in the fridge covered in the oil they were cooked in. Make sure they’re totally covered so air can’t get in and use within 1-2 weeks or freeze for up to 3 months.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information. Serving size is based on using a full batch on my share-style bruschetta.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.