Easy Cherry Tomato + Garlic Confit

Name: Easy Cherry Tomato + Garlic Confit
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Cuisine: Mediterranean, French, European
Ingredients: large handful cherry tomatoes; handful of whole peeled garlic cloves*; extra virgin olive oil, enough to cover all ingredients in dish; a good pinch of flaky sea salt; a sprinkle of dried chilli flakes (optional); fresh cracked black pepper; Your choice of fresh herbs (basil or thyme or rosemary or oregano)

3 steps

Prep:5minCook:2h

This makes the most delicious infused oil for topping your focaccia or for drizzling on top of pizzas - and let’s not forget those jammy slow cooked cherry tomatoes and cloves of garlic either! Perfect for spooning onto toast, sandwiches or salads. I never measure anything for this because it’s so easy. Just make sure you use a small baking dish so you aren't having to add too much oil to cover all the ingredients before baking.

Updated at: Thu, 17 Aug 2023 09:02:05 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories26.5 kcal (1%)

Total Fat1.8 g (3%)

Carbs2.4 g (1%)

Sugars0.2 g (0%)

Protein0.5 g (1%)

Sodium19.4 mg (1%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

cherry tomatoes

garlic cloves

whole, peeled

extra virgin olive oil

enough to cover all ingredients in dish

flaky sea salt

dried chilli flakes

optional

fresh cracked black pepper

fresh herbs

basil or thyme or rosemary or oregano

Instructions

Step 1

Place a handful or two of cherry tomatoes, a handful or two of whole peeled garlic cloves, pinch of salt, a few grinds of pepper, a pinch of chilli flakes (optional), and your fresh herbs of choice into a small baking dish.

Step 2

Fill the dish with extra virgin olive oil so the tomatoes and garlic are just covered and bake low and slow. I bake a dish this size for about 1-1.5 hours at 200F or 120C until the tomatoes are jammy and the garlic cloves are soft enough to be spread on bread. I bake it in an air fryer so I don’t have to turn the big oven on for such a small dish, but obviously a normal oven is totally fine too. Check on it after an hour to gauge if it needs more time!

Step 3

Let cool, decant into a lidded jar and store in fridge for up to a week. The oil will solidify a bit in the fridge, so remove it a couple of hours before you wish to use it. Or, you can gently warm it in microwave to bring it back to its liquid state. Enjoy!

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