Tomato Confit with Burrata and Pesto from a Basil Plant I Haven’t Killed…Yet

Appetizers, Quick and Easy, Summer

I miraculously have a basil plant that I haven’t killed…yet. I gave her a name. And her pet name is Susan. She is strong and vibrant and I cannot tell you how shocked I am that she’s alive and thriving under my supervision and guidance.

I’ve purchased basil plants in the past and every. single. time, I kill them. NOT THIS ONE! Here’s what I have done to aide in prolonging its life:

1. She gets all the water she needs.
2. The sun is her friend.
3. I used this thing called Trash Can that Hilton recommended. It’s compostable fertilizer and it has helped a lot.
4. And I trim her all the time, i.e, make pesto.

Every year Josh makes tomato confit and while I’ve always enjoyed the fruits of his labor, I’ve never taken it upon myself to make it…until now! This is an easy-fied version of his method. And it still tastes delicious.

It’s as simple as can be. You just add a few pints of cherry tomatoes to a baking dish, along with some garlic, salt and crushed red pepper and let it cook in the oven for a loooong time. When it’s done, it’s a delicious thing to put on toast, add to pasta and add to any protein like salmon or chicken or tofu. The possibilities are endless.

I decided to add a small batch of pesto to a bowl, top it with a ball of burrata and a few spoonfuls of tomato confit. It was delicious and summer at its best.


Tomato Confit with Burrata and Pesto from a Basil Plant I Haven’t Killed…Yet

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Serving Size: 2 TO 4 (AS AN APPETIZER)


Tomato Confit

  • 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

Simple Pesto:

  • 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

To Serve:

  • 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.

To Assemble:

  • 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.


*I didn't remove the stems but I kinda regret doing it. If you don't remove them at the beginning, you'll have to remove them at some point!
*If you can't find burrata, feel free to buy a ball of fresh mozzarella and slice it up!
*The tomato confit lasts up to two weeks when stored in the fridge in an airtight container.
*The tomato confit will solidify in the fridge but as soon as it's added to pasta, a warm pan, etc, it completely liquifies very quickly.
Nutrition Facts
Tomato Confit with Burrata and Pesto from a Basil Plant I Haven’t Killed…Yet
Amount Per Serving (2 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

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Leave a Reply

  • Reply Bev August 28, 2018 at 5:53 pm

    We made this for dinner tonight, along with a kale salad and local corn on the cob. It was magnificent! Thank you so much for the recipe

    • Reply Adrianna Adarme August 28, 2018 at 5:54 pm

      oh that sounds like the perfect pairing ever! so glad you loved it! xo

  • Reply Alissa Mandala-Kaynak August 29, 2018 at 11:55 am

    oooo Can’t wait to try it!!

    Also, I’ve been wanting to get a basil plant but I’m worried about killing it! Are they easy to care for?

  • Reply Tomato Confit with Burrata and Pesto from a Basil Plant I Haven’t Killed…Yet – A Cozy Kitchen – Food Blog August 30, 2018 at 12:51 am

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  • Reply Cheer August 30, 2018 at 1:27 am

    Cannot wait to try this, its beautiful and has to be so flavorful…I have never blanched my basil before making pesto, can you direct me on that? Does that process make the pesto more flavorful or is this step to insure its safety?

    • Reply Adrianna Adarme August 30, 2018 at 6:28 pm

      Yes! Make an ice bath (a big bowl of water with a few handfuls of ice added to it). Then bring a pot of water to a gentle boil. Get your tongs ready because this goes FAST! Add the basil to the water and allow to blanch for about 30 seconds. Then immediately transfer it to the bowl of ice water. And that’s it! I like to dry the basil off in a kitchen towels before I add it to the food processor (just so I don’t end up with watery pesto). That’s it!

      • Reply Adrianna Adarme August 30, 2018 at 6:28 pm

        It doesn’t make the pesto more flavorful–it just makes it more bright green. So it really might not be worth the extra effort–your call! 🙂

        • Reply marcella from Italy August 31, 2018 at 1:16 am

          I would not recommend blanching the basil… the leaves are so sensitive and delicate that we don’t even use scissors or knives to cut them up (before sprinkling onto, say, a salad) but simply tear them by hand. It might be that the basil sold and grown in Italy has less sturdy leaves but again, I would not recommend this. It is true that the heat deactivates the enzymes that make pesto grow dark, but the loss of flavor is so big it does not really pay off.
          The secret to have a bright green pesto is to always always keep it cold and perfectly covered in oil. What makes pesto darken is the air – the crushed basil gets oxydated in no time (it’s the enzymes, again).
          Just my two cents 🙂

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  • Reply Kathryn September 3, 2018 at 5:59 pm

    Loved this! It was my first time making pesto. We used our 3 different potted basil plants, one of which was on its way to plant heaven… Thanks for the timely recipe!

  • Reply Sarah N September 9, 2018 at 5:27 pm

    The tomato confit is killer! Definitely adding it to my repertoire 🙂

  • Reply Tomato Confit with Burrata and Pesto from a Basil Plant I Haven’t Killed…Yet – Eat My Cooking April 17, 2019 at 11:22 pm

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