Tomato Confit
Ingredients
- 16 ounces cherry tomatoes
- 1 head garlic
- 3/4 cup olive oil, plus more if needed
- Salt Salt Salt
- Pepper Pepper Pepper
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Instructions
- Position a rack in the middle of the oven. Preheat the oven to 275°F.
- In a small, 11 x 7-inch baking dish, evenly arrange the cherry tomatoes. Try to minimize any overlap so that each tomato touches the bottom of the pan.
- Using a knife, slice about 1/4-inch from the top and bottom of the head of garlic, exposing the cloves. Arrange the garlic alongside the tomatoes in the baking pan.,Simply Recipes / Karishma Pradhan
- Pour 3/4 cup of olive oil into a measuring cup. Pour the oil all over the tomatoes until they are submerged about halfway. Depending on the size of your tomatoes and your pan, you may need to pour an additional 1 cup of olive oil. Season with salt and pepper, taste.,Simply Recipes / Karishma Pradhan
- Bake the tomatoes for 75 minutes to 2 hours, until the tomatoes appear slightly wrinkled and a knife poked through the inside easily bursts and smooshes the tomato. Tomatoes should remain intact but easily spreadable when squished. The garlic should be soft and golden in color.,Simply Recipes / Karishma Pradhan
- Remove the baking pan from the oven. Gently use a fork to pull each tomato away from the vine. Try to keep each tomato intact. Use the fork to smoosh and squeeze the garlic from the papery bulb; discard the bulb.,Place the tomatoes, garlic, and oil into a clean, sterilized jar and seal with a lid. Oil should fully cover the tomatoes and garlic. Chill immediately in the refrigerator until ready to use.,Most research shows that tomato confit needs to be eaten within 3 to 7 days. Your safest choice is to consume it within 3 days.,Freeze the confit to preserve it longer using the instructions provided by the USDA.,Did you love this recipe? Give us some stars below!,Simply Recipes / Karishma Pradhan
Source
Original recipe: View Original