ADVERTISEMENT
Introduction:
If you’re looking to elevate your plant-based cooking game, cherry tomato confit is a must-try. This simple yet luxurious dish takes humble cherry tomatoes and transforms them into sweet, savory bites bursting with flavor. Slowly roasted in olive oil with herbs and garlic, these confit tomatoes are naturally vegan and gluten-free, making them a versatile addition to nearly any dish. Whether you’re spreading them on toast, tossing them into pasta, or serving them alongside grilled vegetables, their rich, umami-packed taste is guaranteed to impress.
Ingredients:
2 cups cherry tomatoes (washed and dried)
4–5 garlic cloves, peeled and lightly smashed
1/2 cup extra virgin olive oil (or enough to just cover the tomatoes)
1 tsp sea salt
1/2 tsp freshly ground black pepper
1 tsp dried oregano (or your preferred herb: thyme, rosemary, or basil work well)
Optional: pinch of red pepper flakes for a little heat
Directions:
Preheat your oven to 250°F (120°C).
Arrange the cherry tomatoes in a single layer in a small baking dish or ovenproof pan.
Add garlic and herbs evenly over the tomatoes.
Pour in the olive oil until the tomatoes are mostly submerged.
Sprinkle with salt, pepper, and red pepper flakes if using.
Slow-roast in the oven for 2 to 2.5 hours, or until the tomatoes are wrinkled, tender, and bursting with flavor.
Cool slightly before serving or transferring to a jar for storage.
Serving and Storage Tips:
Serve warm or at room temperature over crusty gluten-free bread, mixed into pasta, over grain bowls, or alongside roasted veggies.
Store leftovers in a clean, airtight jar submerged in the oil. Refrigerated, it keeps well for up to 10 days.
Always use a clean spoon to remove tomatoes from the jar to extend shelf life.
Variations:
ADVERTISEMENT
