Thyme & Garlic Tomato Confit

Slow-roasted tomatoes, garlic, and thyme transformed into a silky, flavor-packed confit. A simple way to bring a little summer to the table.

Scale

Preheat the oven to 275°F.
Place the tomatoes, garlic cloves, thyme sprigs, salt, and red pepper flakes in a small baking dish or oven-safe skillet.
Pour the olive oil over the mixture, ensuring the tomatoes are mostly submerged.
Transfer to the oven and roast for 1½ to 2 hours, until the tomatoes are soft, wrinkled, and beginning to burst.
Remove from the oven and allow to cool slightly.
Serve warm or at room temperature spooned over toast, eggs, grilled vegetables, pasta, or cheese boards.
Store in an airtight container in the refrigerator for up to 1 week.

Notes:

Any combination of cherry or grape tomatoes works well here.
The tomatoes should be mostly submerged in oil while roasting. Add additional olive oil if needed.
Store refrigerated for up to 1 week.

Serving Suggestions

Spoon over toasted sourdough or warm biscuits.
Serve alongside an herb frittata for brunch.
Toss with pasta, white beans, or roasted vegetables.
Add to a cheese board with soft cheeses and crackers.
Save the infused oil—it is delicious drizzled over toast, eggs, vegetables, or salads.