How to Make Cherry Tomato Confit | Preserving Tomatoes | Well Done
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– Cherry tomato confit sounds fancy but it’s a simple way to savor that summer goodness that is tomatoes. This treat comes together simply in one pan, slow-cooked in the oven, and meant to be enjoyed
well after tomato season. Start by tossing together
three pounds of fresh, ripe cherry tomatoes with garlic, a good bit of olive oil, salt, and pepper. Nestle in some thyme
sprigs and slow-cook it in the oven at 275 degrees
for about an hour and a half. You’ll wanna cook it ’til the tomatoes have begun to wilt but not quite burst. This way the juiciness
stays inside the tomato. Cool the tomato mixture completely until room temperature. Store these tomatoes in their oil in an airtight container
in the refrigerator for up to two months. You can also freeze them to enjoy in the wintertime. Some of my favorite ways to enjoy this are simply topped on crostini or over a grilled steak. So when you’re craving that burst of summer sweetness from a tomato, cherry tomato confit is the way to go. (upbeat electronic music) Ba-dum-bum-ch.

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