Tomatoes are coming into season, and this garlic tomato confit is sure to be your new favorite way to enjoy them. You can spread the confit on sourdough toast with goat cheese or toss it into your favorite pasta with lots of fresh basil and parmesan. It’s so easy to make with just a few ingredients, and it’s sure to be a hit. All you need for this easy confit recipe are fresh cherry or grape tomatoes, a head of garlic, extra virgin olive oil, salt and pepper, and fresh thyme. To add them to your toasts, you will also need sliced sourdough, goat cheese, and fresh basil. A drizzle of balsamic glaze would also be a great addition!
To make this easy garlic tomato confit, start with about two pounds of cherry or grape tomatoes or a mixture of the two and place in a baking dish. I like to use tomatoes of all different colors for a pretty dish! Cut your head of garlic in half and nestle in between the tomatoes. Sprinkle with salt, freshly ground black pepper, and freshy thyme. Pour about a cup of olive oil into the baking dish. You want the olive oil to almost cover the tomatoes, leaving just the tops of them exposed as shown in the photo above. Cooking the tomatoes and garlic in the olive oil is what makes it a confit.
Place your baking dish in the oven at 350 degrees Fahrenheit and roast for about an hour. Remove the garlic from the baking dish and when cool enough to handle, squeeze the roasted garlic cloves into the baking dish and stir to combine. You can mash the garlic cloves a bit as well if you like. From here, you can pour the contents of the baking dish into a bowl of cooked pasta and toss with fresh basil and parmesan cheese. You can also serve it on sourdough toasts with goat cheese and fresh basil for an easy appetizer. Any leftover garlic tomato confit will keep in a mason jar, but you may not have any leftovers because it’s so delicious!
This is the perfect crowd-pleasing easy appetizer and a recipe that’s sure to be on repeat all summer long!
- 2 lbs. cherry or grape tomatoes
- 1 head of garlic
- 1 cup extra virgin olive oil + more if needed
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 2 tsp. minced fresh thyme
- Sliced sourdough bread
- Goat cheese
- Fresh basil
- Balsamic glaze
- Preheat oven to 350 degrees Fahrenheit. Place the tomatoes in the bottom of a baking dish. I use an 8 x 12 baking dish and you can also use one that's slightly smaller. You want the tomatoes to be in a single layer at the bottom of the dish without much space in between them.
- Slice your head of garlic in half, cutting the cloves of garlic all in half, and nestle in between the tomatoes.
- Pour the olive oil over the tomatoes. Sprinkle with salt, pepper, and fresh thyme.
- Bake for one hour.
- Remove the garlic from the baking dish and when cool enough to handle, squeeze the garlic cloves into the tomato confit and stir to combine.
- Slice and toast your sourdough bread and spread with goat cheese. Top with the garlic tomato confit, fresh basil, and balsamic glaze.
- Enjoy!
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I love this! So simple and so fabulous. I need to confit more often.
I hope you try it! Perfect for summer!