Capture the taste of summer with this Heirloom Cherry Tomato Confit! Fresh picked (or store bought) multi colored heirloom cherry tomatoes star in this slow roasted tomato spread recipe.
Feature this bright tomato confit on your next charcuterie platter and really impress your guests.
Why you will love this tomato confit recipe
Ever wonder what to do with the cherry tomatoes taking over your garden? This is the perfect solution! This recipe for tomato confit is as easy as roasting a tray of vegetables until they are tender soft. I love making the rainbow colors version, but any color of cherry tomatoes work wonderfully to make this.
Confits, jams, preserves, and pickles are a great way to 'put up' your excess garden produce. Tomato confit would be a perfect Holiday or housewarming gift to pass out during the winter. Friends and family are so appreciative of a handmade or gourmet gift also.
Jump to:
- Why you will love this tomato confit recipe
- Ingredients
- How to make cherry tomato confit
- Serving suggestions
- Substitutions
- Variations
- Equipment
- Top Tips
- Frequently asked questions
- Some Other Recipes We Are Sure You Will Love
- Connect with Smells Like Delish!
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Ingredients
- heirloom multi-color cherry tomatoes
- olive oil
- balsamic vinegar
- garlic
- basil leaves
- salt
- pepper
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to make cherry tomato confit
Select firm, fully ripe, multicolored cherry tomatoes. The heirloom tomatoes come with a range of green, yellow, orange, and scarlet. Rinse them and put them in a large bowl.
Snip some basil leaves and add them to the bowl of cherry tomatoes.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 1. Wash and season the cherry tomatoes
Season the tomatoes with some fresh ground pepper, slivered garlic, and the salt. Toss with the olive oil and balsamic vinegar.
Pour the bowl of seasoned cherry tomatoes and seasonings onto an aluminum foil lined rimmed baking sheet. Spread evenly.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post
Step 2. Roast and cool the cherry tomatoes
When you open the oven you will smell pure summer! These tomatoes smell and look so beautiful. The slow roasted cherry tomatoes will be about half the volume as when they were fresh.
Roast in the oven until soft and tender.
Transfer the slow roasted cherry tomatoes, garlic, and herbs into a bowl to cool.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 3. Fill jars and store
Fill small 4 oz or 8 oz Ball canning jars with the tomato confit up to 2 inches from rim (or 1 inch below fill level). Top off with olive oil so that the cherry tomato confit is below the oil. This seals off the air and preserves the confit for up to a month in the refrigerator.
You can also use the Hot Water Bath Method to store these jars in your pantry. The Ball Canning website has step by step instructions on this canning, or preservation method.
Serving suggestions
Heirloom cherry tomatoes look so vibrant in their jars. Hang a twine or raffia tag with the date made and the variety you make, and use them for gifts. For long term storage, freeze or hot water bath process to store in your pantry.
Serve the confit on top of our Herbed Goat Cheese Spread, or use as a condiment on your charcuterie board. You can also put some tomato confit into a blender and make a Tomato Vinaigrette dressing with some of it.
Substitutions
You can use any of your favorite vegetables or fruits to make a confit. Onion confit, peach confit, or any combination of fruits, vegetables, and herbs. Let the seasons be your inspiration.
Next, consider making our Fresh Fig Jam for your next charcuterie tray.
Variations
You can add fresh herbs like basil or rosemary leaves to your Heirloom Cherry Tomato Confit. Other spices like curry powder, or even cinnamon will give you different flavors!
Equipment
Confit is often used as a spread set out with cheese, crackers, and other nibbles. You only need a small amount at any given time, so storing in small jars that can be hot water processed, pressure processed, refrigerated, or frozen is ideal. The 4 oz size Ball Jelly jars is perfect for this purpose.
Top Tips
- Use the Hot Water Process method to store these in your pantry.
- Make plenty, as you will find so many ways to use these tomatoes.
Frequently asked questions
You can keep cherry tomato confit up to 1 month in your fridge and up to 3 months in your freezer. Be sure to top off the jar of confit with olive oil to seal it from the air. The olive oil will harden and solidify in the fridge/freezer, so bring to room temperature before serving.
Confit is a cooking technique that refers to any food slow cooked in oil or fat, or sugar. The most common confit dishes are garlic confit and duck confit but you can also make vegetable and confit. Confits make excellent additions to charcuterie boards.
Some Other Recipes We Are Sure You Will Love
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📖 Recipe
Heirloom Cherry Tomato Confit
Ingredients
- 4 pints multi color heirloom cherry tomatoes
- 6 cloves garlic, slivered
- 6 fresh basil leaves, cut into slivers
- ¼ cup olive oil (for roasting)
- ⅛ cup thick balsamic glaze
- 1 teaspoon salt
- ¼ teaspoon cracked pepper
- olive oil for topping off jars
Instructions
- Preheat oven to 400° F. Line a rimmed baking sheet with aluminum foil.
- Rinse the cherry tomatoes in a colander and shake excess water off. Transfer to a bowl. Add the slivered garlic, basil, olive oil for roasting, balsamic glaze, salt, and cracked pepper. Toss and then spread evenly on the baking sheet.4 pints multi color heirloom cherry tomatoes, 6 cloves garlic, slivered, 6 fresh basil leaves, cut into slivers, ¼ cup olive oil (for roasting), ⅛ cup thick balsamic glaze, 1 teaspoon salt, ¼ teaspoon cracked pepper
- Bake 45 minutes, checking occasionally, until the tomatoes and garlic are wrinkled, collapsed, and fragrant.
- Remove baking sheet from the oven and let cool for 10 minutes. Transfer the roasted tomato mixture into a bowl or fill small jars. Fill so that you have at least 1" head space, and top off with olive oil so the tomato confit is sealed from air.olive oil for topping off jars
- Store in your refrigerator up to 1 month, freezer 3 months. Alternatively, use the link in the notes to get the Ball Canning instructions for Hot Water Bath method of canning and store in your pantry up to 18 months.
Notes
- Use the Hot Water Process method to store these in your pantry.
- Make plenty, as you will find so many ways to use these tomatoes.
Nutrition
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