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5 from 1 vote

Tomato Confit Recipe

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.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Appetizer
Cuisine: Summer
Servings: 6
Calories: 204kcal
Cost: $8


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.
Stainless Steel Bowls | Silicone Spatula


Serving: 6g | Calories: 204kcal | Carbohydrates: 3g | Protein: 6g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 43mg | Fiber: 2g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 3mg