Tomato Confit

Cherry tomatoes are slow-roasted with garlic, herbs, and a generous amount of olive oil, resulting in a condiment bursting with concentrated flavors.

COOK TIME 1 hour 30 minutes
PREP TIME 5
SKILL LEVEL Easy
SERVES 2 cups

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SICILIANO IGP EXTRA VIRGIN OLIVE OIL

With an intense fruitiness and pungency, this oil boasts notes reminiscent of Sicily including oregano, wild fennel, and citrus.

INGREDIENTS

  • 2 pounds / cherry tomatoes
  • ½ head / garlic
  • 1 large sprig / rosemary
  • 3 sprigs / thyme
  • ¼ cup / basil leaves
  • ½ teaspoon / sea salt
  • 1 cup / Zucchi Sicilian IGP EVOO

INSTRUCTIONS

  1. Preheat the oven to 300℉.
  2. Place the tomatoes into a roasting pan, making sure that they fit snug but not piled up. One layer is preferred.
  3. Arrange the garlic, rosemary, thyme, and basil between the tomatoes. Season with salt and drizzle with Zucchi Sicilian IGP EVOO, making sure that the tomatoes are at least half covered in oil. 
  4. Place the roasting pan in the preheated oven and cook for 1½ hours.
  5. Tomato confit can be prepared ahead of time. Once cooled, spoon into a jar and store in the fridge.
  6. Serve the tomato confit on top of pasta (try this Pistachio Pesto Pasta) or roasted meats.

Tomato Confit

Tomato Confit

Cherry tomatoes are slow-roasted with garlic, herbs, and a generous amount of olive oil, resulting in a condiment bursting with concentrated flavors.

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