Sungold Cherry and Red Plum Tomato Confit
Prep Time
5 mins
Cook Time
1 hr 30 mins
Cooked low and slow in olive oil with herbs and aromatics, spicy cherry tomato confit heightens and preserves the flavor of summer tomatoes for a rainy day. Serve tomato confit on flatbreads, toasts, and sandwiches; tossed with pasta; or spooned on eggs and meats.
Tomato stems impart lovely, intense tomato flavor to the confit. If you have stem-on tomatoes, rinse and dry completely, and then bake the tomatoes with the stem on. Remove any stems before eating and storing.
This recipe is for two batches of confit, but can easily be halved if you have just one kind of cherry or plum tomato.
Recipe Type:
Canning
Keyword:
cherry tomato confit
Makes: 2 pints
Ingredients
Sungold Confit
- 1 pound yellow cherry tomatoes and red plum tomatoes (or whatever variety of small tomatoes you have)
- 1 large shallot, ends trimmed, papery skin attached
- 1 cup extra virgin olive oil, divided
- 4 2-inch sections of lemon zest
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 4 sprigs thyme
- 2 bay leaves, preferably fresh
Plum Tomato Confit
- 1 pound red plum tomatoes (or whatever variety of small tomatoes you have)
- 1 large shallot, ends trimmed, papery skin attached
- 1 cup extra virgin olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon red or Aleppo pepper flakes
- 4 sprigs thyme
- 2 bay leaves, preferably fresh
Instructions
-
Preheat oven to 300 degrees F. Select two baking dishes that the tomatoes will just fit in, 11 x 8 is ideal.
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Check that tomatoes fit well in the baking dishes, then add all other ingredients to each baking dish. Slide into the oven and bake 60 minutes. Start checking every 10 minutes and pull with the tomatoes are just turning golden and have started to slump. The cherry tomatoes will be ready after 65 - 75 minutes; the plum tomatoes after about 80 - 90.
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When cool enough to handle, slip the papery skin off the shallot. Use confit right away, or spoon cooled mixture into clean jars, seal, and refrigerate for up to 5 days. For longer storage, freeze in clean jars, allowing 1-inch headspace, as contents expand when frozen solid (see storage info above).