Tomato Confit
Tomato confit with garlic and thyme is a tasty condiment that makes the perfect topping to crusty bread, grilled meat and fish, omelets, and more!
Servings: 12
Ingredients
- 1 cup garlic cloves about 3-4 heads worth
- 10 sprigs fresh thyme
- 1/4 teaspoon crushed hot red pepper flakes or a couple of dried whole chili peppers
- 1 3/4 cups olive oil
- 24 ounces cherry or grape tomatoes
Instructions
- Place all of the ingredients into a saucepan or pot and cook over low heat until the garlic turns golden and soft but not burnt.
- After about 35-40 minutes the garlic should be golden and very soft and most of the tomatoes will have burst. Turn off the heat and let the contents cool down for 1 hour.
- Serve with crusty bread or use it as a topping for chicken or fish. For storage, pour all of the ingredients into a pint-sized mason jar and refrigerate. See notes below for storage.
Notes
- Eat right away while it's warm and spread onto crusty bread. It's also delicious topped on fish or chicken.
- Never store garlic or tomato confit outside of the fridge. Garlic is a low acid ingredient and when stored with oil in a warm environment, can produce the toxins that cause botulism. Once the confit cools, store it in an airtight jar, taking care that the garlic is completely covered by oil. We recommend eating within 3 days.
- If you would like to store for longer, we recommend freezing in portions, and using a portion when you get a craving for it.
Nutrition
Calories: 266kcal | Carbohydrates: 2.9g | Protein: 0.7g | Fat: 29.6g | Saturated Fat: 4.2g | Potassium: 179mg | Fiber: 0.9g | Sugar: 2g | Calcium: 8mg
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