How To Make Cherry Tomato Confit

5 from 1 vote

Now, let's learn how to make confit tomatoes. Let's welcome these beautiful cherry tomato confit/roasted tomatoes here!

Prep Time5

Cook Time55

Total Time1

Course: Side

Cuisine: Italian

Servings:

2 pints/cups assorted tomatoes cherry tomatoes, Roma, Heirloom, Plum
1/4 cup extra-virgin olive oil
1 head of garlic sliced in half, skin on, cloves or grated (your desired amount)
Kosher salt and freshly ground black pepper

Begin by preheating your oven to 400 degrees.
In a baking dish, tray or pan (I like to use one that is deep enough to keep all the oils in and so that there is no leaks!), add in your tomatoes with olive oil (enough olive oil so it's covered almost half-way), garlic (either peel on, peeled garlic or grated garlic!) salt and pepper.
Slow roast for 40 minutes to 1 hour until charred, jammy and bursted throughout.
For the cooking time, it is totally up to you and what you prefer. If you prefer them to stay hole and not super jammy, take them out earlier, if you want them more jammy and sauc-ey, leave them in longer. I like them around the 40 to 50 minute mark, and it also depends on your oven.