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Cherry Tomato Confit with Garlic

Cherry Tomatoes Confit with Garlic
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Confit tomatoes are perfect for topping toast, serving with cheese, mixing into pasta, or used as a garnish to meat and vegetables. The infused oil can be used for drizzling over many additional dishes as well.

  • Author: By Justina Sullivan
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: serves 2 - 4 1x
  • Category: Vegetarian
  • Method: Confit
  • Cuisine: French

Ingredients

Scale
  • 300g Cherry Tomatoes (or other small tomatoes)
  • 6 whole cloves of garlic, peeled
  • 4 sprigs on thyme
  • Sea salt flakes
  • Olive oil

Instructions

  1. Place tomatoes, garlic cloves, thyme, and a good sprinkle of sea salt flakes into a small saucepan. Cover with olive oil until tomatoes are submerged.
  2. Bring to a gently boil, then turn right down and summer oil for 15 – 20 minutes until tomatoes are soft and juicy.
  3. Cool and transfer to a jar along with the oil, ensuring the ingredients are still fully submerged in the oil.
  4. Store in the fridge until ready to use.

 

small bright red cherry tomatoes, garlic cloves and a sprig of thyme simmering in a black cast iron pot of olive oil

Notes

  • Confit tomatoes will last for 1 month in the fridge
  • Using olive oil will produce the best results
  • When ready to use remove from fridge and allow to heat to room temperature until the oil becomes fluid again.

Keywords: how do you make confit, best tomato recipes, What is the best way to preserve cherry tomatoes, tomato and garlic recipes, infused olive oil recipes, garlic oil recipe,

Find it online: https://dev.leibniz.uk/cherry-tomatoes-confit-with-garlic/