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Tomato Confit Recipe: Succulent roasted cherry tomatoes and garlic in a rectangular baking dish, enhanced with aromatic herbs on a light surface.
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Tomato Confit Recipe

How to make tomato confit recipe in oven, slow cooker, air fryer, stove top in olive oil or duck fat. Best uses like pasta sauce, jam, spread
Prep Time10 minutes
Cook Time1 hour
Course: Side Dish
Cuisine: French
Keyword: confit, olive oil, tomatoes
Servings: 4
Author: Justine

Equipment

Ingredients

  • 1 lb cherry tomatoes
  • 1/3 tsp salt and pepper
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 2 shallots sliced
  • 10 cloves garlic
  • 1 c olive oil
  • 3 sprigs thyme optional

Instructions

  • Preheat the oven to 380 F. Place the tomatoes in a baking dish. Remove garlic cloves place in a baking dish. Peel the shallot and cut it into several pieces, also place it in a baking dish.
  • Pour in olive oil, sprinkle with salt, pepper and dried herbs. Cover the baking dish with foil.
  • Bake the tomato confit for 40 minutes. Then remove the foil, reduce the temperature to 340 and bake for another 20 minutes until dish is very tender to your liking.

Nutrition

Serving: 1oz | Calories: 518kcal | Carbohydrates: 9g | Protein: 2g | Fat: 54g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 39g | Sodium: 203mg | Potassium: 343mg | Fiber: 2g | Sugar: 4g | Vitamin A: 948IU | Vitamin C: 19mg | Calcium: 32mg | Iron: 1mg