This cherry tomato confit is sweet and easy and a lovely way of preserving all those Sun Golds you planted earlier this summer. Here's how to make it.
This cherry tomato confit is inexplicably luxurious in taste and texture. Unlike oven-roasted tomatoes, which become shriveled, intense alter egos of their former selves, cherry tomato confit—which is simply cherry tomatoes gently poached in olive oil—relax into soft, tender, subtle submission. This is the recipe that you want when you’re endowed with an overwhelming abundance of desperately ripe summer tomatoes from the garden as well as when you buy woefully lackluster tomatoes from the store that you bought in the dead of winter to satisfy a craving. As with most things that are magnificently lovely, these take some time and a little effort. It’s worth it. This recipe has been updated. Originally published July 30, 2016.–Renee Schettler Rossi
How To Serve Cherry Tomato Confit
- Alongside cheese and crackers
- Gently smashed on crusty bread or crostini
- Tossed with pasta
- Savored straight from the spoon
- Piled atop grilled fish, chicken, or pork
- Spooned over vegetables
- The infused oil, too, can be harnessed in vinaigrettes or used as a finishing sauce for steamed fish or vegetables.
Cherry Tomato Confit Recipe
- Quick Glance
- 45 M
- 1 H, 15 M
- Makes about 4 cups (800 grams)
- 2 pints (760 grams) cherry tomatoes, stemmed, preferably Sun Gold
- 1 1/2 to 2 cups (360 to 480 ml) extra-virgin olive oil, or as needed
- 4 garlic cloves, peeled and smashed
- 1/2 cup (15 grams) basil leaves and/or 3 fresh thyme sprigs (optional)
- 1 teaspoon kosher salt
- 1. Preheat the oven to 350°F (180°C).
- 2. Bring a large pot of water to a boil. Fill a large bowl halfway with ice water.
- 3. Grab a sharp paring knife and score a small “X” in the bottom of each tomato. Plunge some of the tomatoes in the boiling water for 20 seconds, reach for a slotted spoon, and immediately transfer them to the ice water. Repeat, working in batches, until all the tomatoes have been blanched.
- 4. Wait just until the cherry tomatoes are cool and then remove them from the ice water. With your fingers, gently slip the tomatoes out of their skins. [Editor’s Note: This is a touch tedious and is going to take some time. Consider it an opportunity to zen out to the repetitive, some would say meditative, action. It will be worth it.] Toss the tomato skins in the compost and place the tomatoes in a single layer in a baking dish or roasting pan, preferably one in which the tomatoes fit snugly. (An 8-by-11-inch baking dish should work well.) Pour as much olive oil as needed over the tomatoes to completely submerge them. Add the garlic, basil and/or thyme, if using, and salt. Cover tightly with aluminum foil and bake for 30 minutes. When the tomatoes are done, the oil will be hot but the tomatoes will remain vibrant and whole. Uncover and let the tomatoes cool completely in the oil.
- 5. Gently transfer the cherry tomato confit, including the olive oil, garlic, and herbs, if using, into a 1-quart jar or other airtight container. Cover and stash the cherty tomato confit in the refrigerator for up to 2 weeks. Each time you scoop some of the confit out to serve, you want to ensure that the remaining tomatoes are kept completely covered with olive oil, adding fresh olive oil if needed.
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