Best Red And Yellow Cherry Tomato Confit Recipes

CHERRY TOMATO CONFIT

Cherry Tomato Confit image

Provided by Martha Stewart

Yield Makes 2 1/2 cups

Number Of Ingredients 8

Ingredients

1 1/2 pounds (3 half-pint baskets) cherry tomatoes, stems removed
1 cup olive oil
3 fresh rosemary sprigs (about 3 inches each)
6 fresh thyme sprigs
6 garlic cloves, peeled
Coarse salt and freshly ground pepper
2 teaspoons red-wine vinegar
1 teaspoon chopped fresh thyme

Steps:

Preheat the oven to 225 degrees. Place the tomatoes in a baking dish large enough to hold them in a single layer. Pour the oil over the tomatoes, and add the herb sprigs and garlic cloves. Season generously with salt and pepper. Bake, uncovered, until the tomatoes are swollen and the skins are wrinkled, about 3 hours.
Remove the tomatoes from the oven, and allow to cool. Transfer to a small bowl. For the best flavor, cover, and refrigerate overnight. Bring to room temperature before you are ready to serve.
Before serving, pour the tomatoes into a sieve set over a bowl, reserving both the tomatoes and the oil. Place the drained tomatoes in a small bowl, discarding the herb sprigs and garlic cloves. Add the vinegar, chopped thyme, and 1 tablespoon of the reserved oil. Stir gently, being careful not to break up the tomatoes. Season with salt and pepper.

CHERRY TOMATO CONFIT

Cherry Tomato Confit image

Any variety of cherry tomatoes will work here, and I recommend using several, just because it's pretty. Once made, this keeps several weeks in the fridge. Keep the tomatoes covered by the olive oil.

Provided by Hank Shaw

Categories Appetizer Condiment Main Course Pasta

Time 4h10m

Number Of Ingredients 5

Ingredients

2 pounds cherry tomatoes
1 head garlic, (cloves peeled and separated)
Salt
2/3 cup extra-virgin olive oil
2 tablespoons minced fresh rosemary, (or thyme or basil or oregano)

Steps:

Preheat the oven to 225°F. Arrange the tomatoes in one layer in sheet pans. Scatter the garlic cloves among them. Drizzle the olive oil over everything and sprinkle everything with salt. Set in the oven for between 2 and 5 hours.
When the tomatoes have collapsed and have simmered for at least 1 hour, sprinkle the herbs over everything. Turn off the heat and leave the pans in the oven. Once everything has returned to room temperature, pack into containers. This will keep several weeks in the fridge.

Nutrition Facts : Calories 185 kcal, Carbohydrate 6 g, Protein 1 g, Fat 18 g, SaturatedFat 3 g, Sodium 14 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 15 g, ServingSize 1 serving