|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||2%|
|Total Sugars 2g|
|Vitamin C 6mg||32%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Confit comes from the French term "to preserve", and tomatoes are the perfect vegetable to store in your refrigerator after the days of summer are gone. They are cooked low and slow in (quite a lot) of olive oil, which preserves their texture and shape. This process also brings out their beautiful sweetness and infuses them with some amazing garlic and thyme flavor.
While roasting will drastically change the flavor and texture of the tomatoes, cooking in oil will produce a nice plump and juicy tomato that's perfect for spreading onto crusty bread. You can also toss with freshly cooked pasta for a no-fuss sauce. Tomato confit is great as a topping for roasted fish, grilled chicken, or alongside sliced mozzarella for a twist on your favorite Caprese salad.
The tomatoes can be stored in the refrigerator for at least a month so you can enjoy this confit long after your harvest. Or you can make a large batch and give them as gifts for the holidays. Just make sure to refrigerate them.
1 pound cherry tomatoes
3 garlic cloves, roughly chopped
5 to 10 sprigs fresh thyme
2 teaspoons granulated sugar (or brown sugar)
1 tablespoon balsamic vinegar
1 tablespoon salt
2 cups olive oil
Gather your ingredients.
Preheat oven to 250 F. Leave the vines on the tomatoes if you wish, or you can remove them. Gently wash the tomatoes and add them to a baking dish, along with the chopped garlic and thyme.
Whisk together the sugar, balsamic vinegar, salt, and olive oil.
Pour the olive oil mixture over the top of the tomatoes.
Bake uncovered for 1 1/2 to 2 hours or until the tomatoes have wrinkled and softened, but not totally burst.
Remove them from the oven and allow them to cool to room temperature.
Then you can transfer them into jars and refrigerate for up to 1 month. Or you can serve them right away over crusty bread, in pasta, or on top of grilled fish or chicken.
- Grill some bread, slather it with some ricotta or mascarpone cheese and then top with some of the confit.
- Toss some of the tomatoes and olive oil with freshly cooked pasta. Sprinkle with a bit of freshly grated Parmesan cheese; Pecorino Romano also works well, too.
- Use the tomatoes as a condiment for grilled chicken or fish.
- Add the tomatoes to a fresh arugula salad, or alongside freshly sliced mozzarella, and then top with chopped fresh herbs.
- Try using an infused olive oil (such as lemon or garlic) for even more flavor.
- Store the tomatoes in a jar covered with the olive oil. If you have leftover olive oil you can also store it in the refrigerator and use it in cooking or salad dressings.