This is the most delicious way to prepare homegrown or fresh summer tomatoes. This confit tastes wonderful on top of bread, pasta, grits, omelets, risotto…truly anything!
- 4 cups cherry tomatoes
- ¾ cup olive oil
- ¾ Tbsp sea salt
- ½ Tbsp red chili flakes
- 10 cloves garlic sliced (not too thin)
- Zest of 1/2 lemon
- A few fresh sprigs of oregano
- A few fresh basil leaves
- ½ tsp sugar (optional)
Preheat oven to 300F. Wash and dry the cherry tomatoes, then cut them in half. Put them in an oven-safe glass dish and toss with olive oil. It’s better to use a glass dish instead of aluminum for this. Bake the tomatoes for an hour. At that point, add in all the other ingredients, and let everything continue cooking for another 30 min to an hour until the water content in the tomato is reduced almost to half and the garlic and tomatoes start caramelizing.
Once done, let everything cool to room temperature. Keep it stored in an airtight glass container in the refrigerator.
Pavithra Elangovan is a recipe developer, food stylist/photographer, and is the creator behind the popular Instagram page, @dishesfrommykitchen. With an emphasis on health and wellness, she creates recipes that not only emphasize flavor but also preserve the natural nutrition of ingredients. She also is the creator/owner of her blog dishesfrommykitchen.com, a food blog with an immense repository of tried and tested recipes, featuring many cuisines.