Tomato Confit

1. Stage

Preheat the oven: Position a rack in the middle of the oven. Preheat the oven to 275°F.

2. Stage

Put the cherry tomatoes on a baking dish: In a small, 11 x 7-inch baking dish, evenly arrange the cherry tomatoes. Try to minimize any overlap so that each tomato touches the bottom of the pan.

3. Stage

Prep the garlic: Using a knife, slice about 1/4-inch from the top and bottom of the head of garlic, exposing the cloves. Arrange the garlic alongside the tomatoes in the baking pan.

4. Stage

Submerge the tomatoes and garlic: Pour 3/4 cup of olive oil into a measuring cup. Pour the oil all over the tomatoes until they are submerged about halfway. Depending on the size of your tomatoes and your pan, you may need to pour an additional 1 cup of olive oil. Season with salt and pepper, taste.

5. Stage

Bake the tomatoes: Bake the tomatoes for 75 minutes to 2 hours, until the tomatoes appear slightly wrinkled and a knife poked through the inside easily bursts and smooshes the tomato. Tomatoes should remain intact but easily spreadable when squished. The garlic should be soft and golden in color.

6. Stage

Serve the tomato confit: Remove the baking pan from the oven. Gently use a fork to pull each tomato away from the vine. Try to keep each tomato intact. Use the fork to smoosh and squeeze the garlic from the papery bulb; discard the bulb. Place the tomatoes, garlic, and oil into a clean, sterilized jar and seal with a lid. Oil should fully cover the tomatoes and garlic. Chill immediately in the refrigerator until ready to use. Did you love this recipe? Give us some stars below!