Heirloom Cherry Tomato Confit

three ball canning jars filled with tomato confit with hang tags

5 from 2 votes

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.

Prep Time10

Cook Time45

cooling10

Total Time1 5

Course: Appetizer

Cuisine: American

Servings: cups

Calories: 224kcal

Author: Kelly Bloom

Equipment

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

US Customary - Metric

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.