There is nothing I love more than picking bite sized, sun-ripened cherry tomatoes right off the vine. And it’s even better when the skin splits open the moment you pick them – you just know it will be bursting with juicy sweetness. Glorious! Plus, it’s the perfect reason to pop them straight into your mouth. I’m so guilty of this, that I had eaten myself into tomato oblivion! With tomato harvest in full swing, I recently invited a group of friends over to not only help consume the hundreds of cherry tomatoes, but to have a little DIY tomato jarring party so that they can enjoy the bounty for weeks to come. Tomato confit is a fantastic way to preserve tomatoes. Roasting them in the oven sweetens them even more and then adding Olivari Olive Oil just adds the perfect amount of richness to allow you to basically add it to anything.
Tomato confit is quite possibly the easiest and most simple recipe. It’s also a great way to get your friends or children involved in cooking. Our recipe is available on the Olivari Audio Cookbook, which makes it easy to navigate through each step using voice commands – especially, when you have your hands tied!
I love topping grilled cheese crostini with the confit, mixing it into pasta and incorporating it into salads. Ok, and maybe – just maybe, I’ll occasionally sneak a bite straight out of the jar. Be sure to download the Olivari Audio Cookbook for our a handy and convenient way to follow along our tomato confit recipe!
(images by HonestlyYUM)
TOMATO CONFIT (available on the Olivari Audio Cookbook)
- 1.5 lbs of cherry tomatoes
- 1 cup of olive oil
- 2-3 sprigs of fresh rosemary
- 5-6 sprigs of fresh thyme
- 5 cloves of garlic, peeled
- salt and pepper to taste
- Preheat oven to 300°
- Place tomatoes in baking dish and drizzle just enough olive oil to coat
- Top with garlic and herbs and season with salt and pepper
- Cook in oven for 40-50 minutes until tomatoes are soft and wrinkled
- Allow to cool before dividing tomatoes into jars
- Cover with extra olive oil
- Store in refrigerator until ready to use
Awesome recipe! I have made it a several times this fall to preserve tomatoes. It keeps about a month in the fridge. I am putting it on meatloaf tonight & am sure it will be as amazing as everything else I have tried it on.
The tomatoes look amazing and I cannot wait to make this recipe. Can you tell me how long they can be refrigerated for?
Great idea, perfect photos.
I assume temperature 300′ means F not C, correct?
How long conf could be stored in the fridge, weeks, months? You know water (in the cheries) +oil+time is not a good combination for the health. Since You do not add preservatives I think it;s better to eat them in a few weeks, or … ?
Yumyumyumyumyumyumyumyumyumyum. In a yum coma.
STUNNING photos. We have about 150 cherry tomatoes getting ready to ripen in our backyard, and I’ve been wanting something similar to this to preserve them! Beautiful.
This looks amazing! Great photos.
yaaaaas, anything we can do to preserve the summer flavor, count me in! love the beautiful photography in this post, too!
These tomatoes! The colour and different stage of bursted-ness on each one! And once they’re done is such a flexible ingredient. I’d probably just even eat this confit straight from the jar!
oh my goodness! I’m hosting a girls luncheon and was trying to figure out a good (edible) favor that would work well for the season. Little helpings of tomato confit would be perfect. Love how you could use it mixed in with pasta to on toasted bread. x