Heirloom Cherry Tomato Confit
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.
Servings: 4 cups
Calories: 224kcal
Equipment
- Small Bail Jars
- 8 oz rounded Ball Canning Jars
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
- Long Term Storage: Use the Hot Water Process method to store these in your pantry.
- Submerge the tomatoes: Ensure the olive oil completely covers the tomatoes in the baking dish to prevent them from drying out or burning during the slow roasting process.
- Low and slow: Use a low oven temperature to allow the tomatoes to gently blister and release their juices without the garlic becoming bitter or scorched.
- Preserve the aromatics: Tuck the fresh basil leaves beneath the tomatoes or under the oil surface so they infuse the liquid without turning brown or crispy too quickly.
- Choose the right dish: Use a baking dish that fits the tomatoes snugly in a single or double layer so you don't need an excessive amount of oil to submerge them.
- Cool before storing: Let the confit cool to room temperature before transferring it to a glass jar to maintain the best texture and safety for refrigeration.
Nutrition
Calories: 224kcal | Carbohydrates: 24g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 635mg | Potassium: 1053mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2347IU | Vitamin C: 109mg | Calcium: 62mg | Iron: 3mg
