Name: Tomato Garlic Confit Recipe
Prep time: 10 min
Cook time: 3 h
Total time: 10 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 cups of garlic cloves (about 6 heads); 2 cups of cherry tomatoes; One teaspoon dry thyme; 1/2 teaspoon salt (Kosher or sea salt preferred); 1 1/2 cups of olive oil (approximately...)

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Cherry tomatoes, garlic, olive oil, and seasonings are baked low and slow to create this healthy and delicious tomato garlic confit.

There is nothing like garlic… Wait, there is also nothing like fresh, beautiful cherry tomatoes. Also, there is nothing like olive oil (an Israeli gal is speaking over here!).

What happens when you combine these three and add just a tiny bit of seasonings? Well, magic happens that’s what!

Tomato garlic confit is an explosion of summer flavors. It’s a healthy dish that can be used in many different ways. It’s easy to put together and is a beautiful summer harvest celebration. Let’s get started…

Ingredients…

Cherry tomatoes
Garlic cloves
Thyme
Salt
Olive oil

Kitchen Tools…

Step by Step Instructions…

Step one – preparing the ingredients. Start by peeling the garlic. Place each garlic clove on the cutting board, place a knife, flat side down, on the clove, and press down. This will crack the skin so it’s easier to peel and will also crack the clove just a bit so it’s easier for all the delicious garlic juices to escape. Then cut the bottom of each clove.

Step two – add to pan. Cover a pan with tin foil (for easy cleaning). Add the tomatoes and the garlic cloves. Then sprinkle salt and dry thyme. Lastly, add olive oil to coat the vegetables and almost cover them.

Step three – bake. Cover the pan with another piece of tin foil and bake in a 225-degree F oven for about three hours. After two and a half hours, remove the top piece of tin foil so the confit can get a nice golden color.

How to Serve This Confit…

As a paste – the garlic cloves are soft and delicious. We like smashing them on a cracker or toast. Add a tomato on top and a slice of cheddar cheese and you’ll find yourself in heaven!
To roasted veggies – whatever veggies you roast, drizzle some of the olive oil on top and add a garlic clove and cherry tomato here and there. It adds so much flavor!
As a side to meat – red meat and garlic are meant to be served together. Serve tomato garlic confit as a side (or topping) to a good steak or roast.

How to Store Tomato Garlic Confit…

On the counter – since everything is swimming in olive oil, you can leave this dish on the counter for a few days. let it cool to room temperature, add to jars and make sure that all the veggies are covered with the oil. Close the jar and leave it on the counter at room temperature for up to a week.
In the fridge – store in jars or fridge safe containers in the fridge for a few weeks.
In the freezer – this confit can be stored in the freezer for the long-term easily. Add to jars (use the plastic freezer-safe lids) and place in the fridge. You might notice that the olive oil solidifies a bit. That’s normal. Let thaw on the counter before serving.

Kitchen Notes…

Seasonings – feel free to try any combination of seasonings that you’d like. Black pepper, chili flakes, sage, oregano, rosemary, cayenne… So many combinations are delicious. Or, you can leave seasonings out and only do cherry tomatoes, garlic, and olive oil.
Leftover oil – don’t you dare get rid of leftover oil! It’s infused with all the delicious flavors and is amazing for cooking with. Make sure that your confit is covered with oil if you store it in jars and if you have leftover oil, add it to a separate jar and keep it for later.
Cherry tomatoes – you can use any kind of cherry tomatoes (I usually use my Matt’s Wild tomatoes) but don’t use slicing tomatoes. Cherry tomatoes keep most of the tomato juice in them, preventing the dish from getting too juicy.
Adjust quantities – it’s easy to adjust quantities for this dish. I usually keep a one-to-one ratio between the cherry tomatoes and garlic cloves. So if I use one cup of cherry tomatoes, I use one cup of garlic cloves. From there, make sure that the vegetables are covered with oil and add seasonings to taste.

This is such an easy dish to put together! It’s healthy, beautiful, and delicious. It’s a great way to celebrate the summer harvest. I sure hope that you’ll give it a try!

More Delicious Recipes…

Tomato Garlic Confit Recipe

Yield: 4 cups

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 10 minutes

Cherry Tomatoes, garlic, olive oil, and seasonings baked low and slow.

Ingredients

2 cups of garlic cloves (about 6 heads)
2 cups of cherry tomatoes
One teaspoon dry thyme
1/2 teaspoon salt (Kosher or sea salt preferred)
1 1/2 cups of olive oil (approximately...)

Instructions

Start by peeling the garlic. Place each garlic clove on the cutting board, place a knife, flat side down, on the clove, and press down. This will crack the skin so it’s easier to peel and will also crack the clove just a bit so it’s easier for all the delicious garlic juices to escape. Then cut the bottom of each clove.
Cover a pan with tin foil (for easy cleaning). Add the tomatoes and the garlic cloves. Then sprinkle salt and dry thyme. Lastly, add olive oil to coat the vegetables and almost cover them.
Cover the pan with another piece of tin foil and bake in a 225-degree F oven for about three hours. After two and a half hours, remove the top piece of tin foil so the confit can get a nice golden color.
Once the dish is golden and the garlic cloves are soft, remove it from the oven and let it cool before serving or storing it in jars. You can store tomato garlic confit in the fridge or the freezer.

Notes

Kitchen Notes...

Seasonings – feel free to try any combination of seasonings that you’d like. Black pepper, chili flakes, sage, oregano, rosemary, cayenne… So many combinations are delicious. Or, you can leave seasonings out and only do cherry tomatoes, garlic, and olive oil.
Leftover oil – don’t you dare get rid of leftover oil! It’s infused with all the delicious flavors and is amazing for cooking with. Make sure that your confit is covered with oil if you store it in jars and if you have leftover oil, add it to a separate jar and keep it for later.
Cherry tomatoes – you can use any kind of cherry tomatoes but don’t use slicing tomatoes. Cherry tomatoes keep most of the tomato juice in them, preventing the dish from getting too juicy.
Adjust quantities – it’s easy to adjust quantities for this dish. I usually keep a one-to-one ratio between the cherry tomatoes and garlic cloves. So if I use one cup of cherry tomatoes, I use one cup of garlic cloves. From there, make sure that the vegetables are covered with oil and add seasonings to taste.

Nutrition Information:

Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 831Total Fat: 81gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 68gCholesterol: 0mgSodium: 281mgCarbohydrates: 25gFiber: 2gSugar: 3gProtein: 5g

Lee

Hi! I’m Lady Lee. I help homesteaders simplify their homesteading journey while still producing a ton of food! I am a single mother of four, I was born in Israel and raised in an agricultural commune called a Kibbutz. Now I homestead in central NC.

4 Comments

Marcy says:

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I just love your recipes. Thank you so much for all you do. Just a quick questioon, can you use frozen whole cherry tomatoes for this recipe?

1. Lee says:
  
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  I’m so glad you like it! Thanks for the kind words <3
  Yes! Frozen cherry tomatoes are just fine. Don't et them thaw, just throw them right in there frozen.
  
Sheri L Putnam says:

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YUM!!!!!!! Hope you are doing well!

1. Lee says:
  
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  All is well. Very due to a trip to Israel but tickets are so so expensive!