In this recipes, cherry tomatoes roast slowly in olive oil which intensifies their flavor and makes then rich and buttery! Serve on crostini or crackers, or over pasta. Read the notes below for more serving ideas.
Medium baking dish- it needs to be big enough to arrange the tomatoes in a single layer but not too big so you don't waste extra olive oil. I used a dish from this Corningware set.
Slotted spoon- for removing tomatoes from the olive oil
Ingredients
1pintcherry tomatoes(or make as much as you want), washed clean. You can also use grape tomatoes or cocktail tomatoes
2-3clovesgarliccrushed with a side of a large knife. You can also slice the garlic if you prefer
1sprig fresh rosemary or thyme(optional)
½ - 1cupolive oildepending on the size/shape of your dish
sea saltfor serving. Make sure to read the serving ideas above for more ideas!
Instructions
Oven instructions
Preheat oven to 300F.
Arrange the tomatoes in your baking dish in a single layer. Add the crushed garlic and rosemary sprig. Add the olive oil, enough to cover the tomatoes halfway or about ¾ of the way. Gently push the garlic and rosemary under the oil.
Bake at 300F for 1 hour to 90 minutes, or until the tomatoes burst and are softened to your liking.
Carefully remove from oven and allow to cool until it is not hot to the touch. Now you have some options: use a slotted spoon to transfer the tomatoes to a serving dish (reserve the oil for something else!), mush or blend everything together into a sauce (it'll be oily but so delish!), or cover and keep refrigerated until ready to serve.Sprinkle generously with sea salt to serve, and make sure to read the blog post for lots of serving ideas!
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Air fryer instructions
Place your prepared baking dish in the air fryer basket or try and air fry at 275F for 25-35 minutes, or until the tomatoes are burst, softened, and cooked to your liking.AIR FRYER WARNING: Check on the tomatoes regularly to make sure that the oil is not splashing and that the tomatoes are not browning or burning. All air fryers cook differently and some splash oil around. If the tomatoes are browning too soon, lower the temperature to 250F.Follow the instructions above to cool and serve the tomato confit.
Notes
To serve as an appetizer, try spreading some ricotta, burrata, cottage cheese, or pesto on your crostini. Some topping ideas: balsamic glaze, hot honey, flavored salt, or fresh basil.To serve over pasta, try stirring in some ricotta or blending in a touch a heavy cream for some creaminess.Read the blog post for more serving ideas and ways to use the extra oil!Storing tips: cover and keep refrigerated for up to 5 days. The oil will solidify and turn yellow in the fridge, so just let it come to room temperature before serving.The nutrition facts are estimated assuming a little less than a tablespoon of olive oil per serving and do not include salt, since I cannot control how much oil or salt you use!