Cherry Tomato Confit
One of the best things about summer is the beauty of bright, sweet Cherry Tomatoes! But have you ever considered that they are more than just a snack? This quick recipe proves just how dynamic of an ingredient they can be! Plus, it's a great way to make use of a surplus in a way that sets you up to have a culinary tool for weeks or months to come!
- Cherry Tomatoes (Sungolds are our favorite!)
- Basil, Thyme, or Rosemary (or all 3)
- 6-9 cloves of garlic
- 1-2 Cups Olive Oil
- Black Pepper
- Parchment Paper
- Pre-heat your Oven to 400, and line a full-sized roasting pan with parchment paper.
- Pluck any stems that are still attached to your fruits. Give them all a quick rinse to ensure that they are clean. Spread them out in a single layer on your parchment-lined roasting pan.
- Creatively scatter handfuls of garlic cloves, whole black peppercorns, and whichever herbs you would like to season your confit with. Season with sea salt.
- Generously pour enough olive oil over everything to fully wet all of the ingredients. The pool of oil might come up as high as 1 cm in places. Lay the second sheet of parchment over the top of everything and gently roll it around \ to wet the new top-sheet of parchment.
- Load it all into your pre-heated oven. Roast your cherry tomatoes for 20-30 minutes, until they have softened, shriveled slightly, and put on some color.
- Allow them to cool fully. Then take off the top parchment sheet, discard any large woody herbs, and gently transfer to a container that can be sealed and store in the refrigerator. They will be good for at least 7 days, and potentially as long as 2 weeks.
Conversely, if you load your confit and it's aromatic oil into quart-sized zip-top bags in a "single layer" and express as much air as possible, this confit will freeze quite well! Pull out a bag in the dead of winter to indulge in a taste of sunshine with your favorite roast winter vegetables, a light pasta dish, or thrown into a hearty salad. Enjoy!