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This Tomato Confit is the perfect answer to an abundance of summer tomatoes. Sweet and jammy with a hit of garlic, they go perfectly over a bed of pesto and burrata.
What is Tomato Confit?
Cherry tomato confit is the magic that happens when you slow cook tomatoes in a bath of olive oil for a long period of time. It turns into sweet and very soft cherry tomatoes. They are perfect over burrata and pesto or even just simply spread on a piece of bread. It can be made on the stove but for this recipe we’re using the oven for a more hands off approach.
How to Make Tomato Confit
- Preheat the oven and grab a baking dish to cook down the tomatoes, nothing too big because you want most of them to be submerged.
- Mix it all together. Add the tomatoes with the garlic, salt, red pepper flakes, and olive oil. Carefully mix it all together so everything is evenly distributed.
- Roast and Stir. Into the oven they go for 1 hour 15 minutes, until they’re very soft, making sure you stir every 15-20 minutes to make sure nobody burns.
- Let cool and serve. Let the mixture cool then serve or transfer to a container to store for up to 5 days in the refrigerator.
What to do with Tomato Confit:
Tomato confit is a perfect way to use up cherry tomatoes before they go bad, here are some ways I love to use them:
- For breakfast, Just on a piece of toast with a fried or poached egg.
- Cherry tomato confit pasta. Tossed with some pasta, either warm for a hot pasta dish or room temperature for a pasta salad.
- Ricotta Crostini. Just a dollop of ricotta with some of the confit for an easy appetizer.
- BLT Boost. Adding them in place of or in addition to fresh tomatoes on a BLT is great alternative to the classic.
Tomato Confit Recipe
- 2 pints of cherry tomatoes, stems removed
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 3/4 cup olive oil
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/3 cup finely grated Parmesan-Reggiano
- 4 cups basil leaves
- 1/3 cup olive oil
- Pinch of red crushed red pepper
- 1/2 teaspoon salt
- 1 ball, about 3 ounces of burrata
- Extra basil leaves, as garnish
- Pinch of crushed red pepper
- Flaky sea salt
- Toasted bread
To Make the Tomato Confit:
- Preheat the oven to 300 degrees F. In a large baking dish, add the cherry tomatoes, garlic, salt, crushed red pepper and olive oil. Give it a good mix and transfer to the oven to bake for about 1 hour and 15 minutes, stirring the tomatoes every 15 to 20 minutes. Remove from the oven and set aside to cool slightly before transferring it to a glass container.
To Make the Simple Pesto:
- To a small sauté pan, set over medium-low heat, add the pine nuts. Toast until lightly golden brown. Immediately transfer to a food processor and allow to cool slightly, about 5 minutes. Add the garlic and pulse for about 30 seconds. Add the Parmesan, basil leaves, olive oil, crushed red pepper and salt. Pulse for an additional minute or so. Give it a taste and adjust the salt to taste.
- Add the pesto to a large serving bowl and smear it in an even layer. Open the ball of burrata and pull it apart in two pieces and place it on top of the pesto. Spoon a few tablespoons of the confit tomatoes on top of the burrata. Garnish with fresh little basil leaves, crushed red pepper and a few pinches of sea salt. Serve with slices of toasted bread.
Nutrition information is automatically calculated, so should only be used as an approximation.
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Looking for other tomato recipes? Here are some of my favorites: