Amazing Tomato Confit With Herbs

A black bowl with tomato confit, herbs and a spoon.

Amazing Tomato Confit With Herbs

Make this irresistible tomato confit with lots of herbs, garlic, and olive oil, and add it to all your dishes.

Course Sauce, Side Dish

Cuisine Greek

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 3

Servings

Calories 75kcal

Author by Jenny | The Greek Foodie

Ingredients

2 lbs cherry tomatoes or grape tomatoes, or plum tomatoes
6 garlic cloves with their skin
⅓ cup extra virgin olive oil
⅓ cup fresh oregano leaves plus more for serving
⅓ cup fresh thyme leaves plus more for serving
1 teaspoon brown sugar optional
1 teaspoon chili flakes
1 teaspoon sea salt

Instructions

Preheat the oven to 300°F/ 150°C.
Place the tomatoes in an ovenproof pan. Tuck the garlic cloves between the tomatoes. Add the herbs and season with sea salt and chili flakes. Sprinkle one teaspoon of brown sugar all over the tomatoes. Pour the olive oil all over.
Place the pan in the oven and slow cook for three hours, occasionally gently mixing the tomatoes with a wooden spoon.
Remove from oven.
Let tomatoes cool a little (five minutes), and remove the garlic cloves.
Discard the skins and mix the flesh with the tomatoes while they are warm. Be gentle so as not to break the tomatoes too much. Your tomato confit is ready. You can serve it as is, warm or at room temperature.

Notes

You can use any tomato, but cherry tomatoes, with high sugar content, work well. The same goes for grape tomatoes. Also, halved plum tomatoes are an excellent choice.

Brown sugar is optional. A teaspoon of sugar helps break the acid if your tomatoes are more acidic.

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition