Learning How to Confit Tomatoes is a brilliant way to make a summer glut of tomatoes last a little longer without making yet another batch of tomato sauce or chutney. Tomato confit is delicious served as a canape or appetizer, tossed through hot pasta or simply with some green salad and fresh cheese.
Remove any stalks from 650g Cherry Tomatoes and place them into a roasting tin. Ideally the tomatoes will fit snugly into the tin.
Peel and finely slice 2 cloves of Garlic. Scatter over the tomatoes along with ½ tsp Sea Salt Flakes and around 4 sprigs of Fresh Thyme.
Cover the tomatoes with roughly 300ml Olive Oil. You really want to just cover the tomatoes – this is more important that exactly measuring the oil. Unless you want to make sure you have a certain amount of oil at the end.
Cover the tin with foil and bake in the oven for 90 minutes.
Remove the foil, turn the oven up to 150c fan | 170c | 340f and bake for a further 15-30 minutes. Keep and eye on them after 15 minutes. You are looking for a little colour on top of the tomatoes but you don’t want them to catch and burn.
Allow the tomatoes to cool in the tin before moving to a jar or storage container. If you are planning to can or preserve the tomatoes, you will need to do this when the tomatoes are hot.
Notes
Please note that I have not provided a nutrition calculation for this recipe. How much of the infused cooking oil you serve with the tomatoes will affect the nutrition information wildly and it is unlikely that all of the oil will be served with the tomatoes.