This tomato confit with garlic and herbs is the best thing you can make this summer. You only need 5 minutes of prep time to make this addictive condiment. It's also naturally gluten-free, dairy-free, and vegan!
Place the cherry tomatoes, garlic cloves, and fresh thyme sprigs in a small baking dish or oven-proof saucepan. Sprinkle salt evenly all over.
Pour enough olive oil until the tomatoes are submerged. It's okay if a little bit of the tomatoes are peaking above the oil, they will shrink down as they cook. Give everything a quick stir and let them settle. If needed, top with more olive oil.
Place them in the oven for 2.5 to 3 hours, or until the tomatoes are soft, slightly wrinkly, but still plump. The garlic cloves should be easily mashed with a fork.
Let the tomato confit cool completely before transferring to sterilized jars. Make sure everything is covered with oil and not exposed to air. Store the airtight jars in the fridge.
NOTES
Tomatoes: If using cherry tomatoes, leave them whole. If using larger tomatoes, cut them into wedges or quarters depending on how big they are.Storage: Store the tomato and garlic confit in airtight jars in the fridge for one month. Make sure they are always fully covered with olive oil, and top them with regular olive oil as needed.Please read the FAQ for more helpful tips regarding storage and serving.
Nutrition information provided is an estimate and may vary.
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