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    Home » Recipes » Side Dish

    Tomato Garlic Confit

    July 20, 2020 by Kankana Saxena

    Jump to Recipe Print Recipe

    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.

    Tomato sliced in half with garlic, herbs and oil ready to be baked

    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.

    Fresh garden tomatoes arranges in one line on top of a garden bed with a tomato plant at the back

    Ingredients for Tomato Garlic Confit:

    • Tomatoes, preferably small variety
    • Fresh garlic cloves
    • Olive oil
    • Salt
    • Fresh basil
    • Fresh thyme

    STEPS:

    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. 

    close up view of Tomato galic and basil on a tray with oil topped with two slices of bread and few bread slices are kept on the side

    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.

    Tomato galic and basil on a tray with oil topped with two slices of bread and few bread slices are kept on the side

    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

    Kankana Saxena
    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.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 40 mins
    Total Time 45 mins
    Course Snack and Fingerfood

    Ingredients
     

    • 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

    Instructions
     

    • 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.

    Notes

    Make Stovetop Tomato Garlic Confit

    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.
    Keyword appetizer, condiments, confit, garlic, preserve, summer food, tomato
    Close up few of Garlic Tomato Confit

    More Side Dish

    • Dahi Gobi
      Dahi Gobi
    • Almond and coconut crusted green beans
      Air fried Almond Coconut Crusted Green Beans
    • Alfredo Pasta with roasted carrots
      Alfredo Pasta with Roasted Carrots
    • Baked Tilapia
      Baked Tilapia in Tomato Sauce

    Reader Interactions

    Comments

    1. jody

      July 25, 2020 at 12:19 pm

      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?

      • Kankana Saxena

        July 26, 2020 at 2:07 pm

        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.

    2. Aditi Kulshreshtha

      July 22, 2020 at 1:28 am

      Looks and sounds amazing 😍👌

      • Kankana Saxena

        July 26, 2020 at 2:02 pm

        Thank you Aditi 🙂

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