Description
Slow-roasted tomatoes, garlic, and thyme transformed into a silky, flavor-packed confit. A simple way to bring a little summer to the table.
Ingredients
Scale
- 1 pound cherry and/or grape tomatoes
- At least 1/2 cup extra-virgin olive oil, or enough to mostly cover the tomatoes
- 1 teaspoon kosher salt
- 3–4 sprigs fresh thyme
- 4–6 garlic cloves, peeled
- 1/2 teaspoon crushed red pepper flakes
Instructions
- 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
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.
- Prep Time: 10
- Cook Time: 90-120
- Category: condiments
- Method: Roast