Tomato Confit is such an easy and delicious way to consume tomatoes. I make a fresh batch almost every week, and use the confit tomatoes and oil to add flavor to so many of dishes. One of my favorites is my Tomato Confit pasta. Cooking the tomatoes, herbs and garlic in oil creates an incredibly flavorful situation that will quickly become a staple in your kitchen.
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Tomato Confit
What You’ll Need
- Cherry or plum tomatoes
- Olive oil
- Whole cloves of garlic, peeled
- Fresh basil
What You’ll Do
- Preheat oven to 350º.
- Place whole tomatoes snugly in a single layer in a baking dish. Cover tomatoes completely with olive oil. Add garlic cloves and basil leaves in baking dish, submerging them in oil between the tomatoes. You can also add other herbs and spices as you see fit.
- Bake in preheated oven for 30 minutes. Let cool, and store confit tomatoes and oil in the fridge for up to two weeks. Use them on everything!
- It’s that easy.
