Tomato Garlic Confit with some fresh basil on top is a super easy and uber delicious appetizer. It will take less than 5 minutes to prep and 40 minutes in the oven. You can toss Tomato Garlic Confit with pasta, top it on risotto, rice or enjoy with grilled meat and fish. We finished it with some crusty sourdough bread, pretty much wiped the plate clean with the last slice of the bread.
What is confit (pronounced con-fee)
Confit is French preserving technique of fresh produce. Be it meat, fruits or vegetables, it is slow cooked in low heat until it softens and turns flavorful.
You slow cook the fruits in syrup. With vegetables, often oil is used. And with meat, it's typically cooked in meat fats. You can preserve it in a clean airtight jar just like storing pickle.
I made a small batch with my first batch of summer tomatoes from my tiny backyard garden. We finished the entire plate in one sitting with some crusty bread. It was that good! No kidding.
Nothing beats the freshness and sweetness of these garden tomatoes! We are mostly enjoying it straight from the plant with a sprinkle of salt in it or as this Tomato Garlic Confit and also enjoyed some as a Tomato Basil Bruschetta.
Ingredients for Tomato Garlic Confit:
- Tomatoes, preferably small variety
- Fresh garlic cloves
- Olive oil
- Fresh basil
- Fresh thyme
Slice the tomatoes in half or leave it whole if it’s very tiny. Layer it on a baking tray along with sliced or crushed garlic, few thyme leaves, oil, salt and pepper.
Let it slow bake at 275 F for 40 minutes
Once done, add the fresh basil leaves on top.
This Tomato Garlic Confit was not preserved. I wanted to serve it fresh and that's why if you notice, I didn't bake it to for too long. The garlic were cooked and softened but not charred.
How to do with Tomato Confit?
- My favorite way is definitely with a crusty artisan bread
- Turn it into Garlic confit pasta by tossing it with your choice of pasta
- Or blend it and turn it into a garlic confit pasta sauce
- Enjoy with risotto or rice
- Pair it with grilled fish or meat
- Top it on a bread slices with cheese, bake for a while in the oven and serve it as costini
There is really an endless possible way to use this delicious cherry tomato garlic confit.
Can you make Stovetop Tomato Confit?
Absolutely yes! You don’t necessarily need an oven for this. You can add everything in a heavy bottom skillet and let it slow simmer until the tomato released it juices and softens.
If you never tried Tomato Confit before then definitely this is the right time when the tomatoes are at their peak. Get some good variety, add some garlic, fresh herbs and let it slow cook. Preserve it or enjoy it on the same day. It is absolutely delicious and must during summer months.
Here is another delicious way to enjoy summer tomatoes:
Heirloom Tomato Thyme Ricotta Galette
Tomato Garlic Confit
- 1 lb cherry tomatoes
- 5 cloves of garlic
- Few sprigs of fresh thyme or rosemary (optional)
- ⅓ cup olive oil
- ½ teaspoon salt
- 10 to 12 fresh basil leaves
- Preheat the oven to 375 F
- In a baking tray layer the tomatoes, cut in half if it’s not too small.
- Slice the garlic and layer on top along with the sprigs of thyme. Sprinkle salt and pour the oil.
- Bake it for 40 minutes.
- Once you take it out, add the fresh basil leaves gently pour some of the hot oil on the basil leaves.
- Enjoy it right away or let it cool down completely and then store it in a glass airtight jar.
Make Stovetop Tomato Garlic ConfitYou don’t necessarily need an oven for this. You can add everything
in a heavy bottom skillet and let it slow simmer until the tomato released it
juices and softens.
you mention "hot oil" to pour over the tomatoes. The instructions don't include oil in the cooking part of the recipe. Do you add it before or after? Or do you heat some oil and add it to the finished tomatoes, garlic and thyme?
I am so sorry for the confusion. You pour the oil on the tomatoes and bake it. I edited the text. Thanks for pointing it out.
Looks and sounds amazing 😍👌
Thank you Aditi 🙂