Go Back

Confit cherry tomatoes

Confit cherry tomatoes – slow-cooked with extra virgin olive oil, fresh basil, salt, and pepper. Eat them atop toast, pasta, and salads. And the leftover herb oil makes for a killer salad dressing.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 hours
Servings: 8 servings
Course: Appetizer, preserve
Cuisine: French, Italian
Calories: 115
Ingredients Method

Ingredients
  

  • 200 g Cherry tomatoes
  • ½ cup Extra virgin olive oil
  • 10 nos Garlic pods peeled
  • 10 nos Fresh basil
  • 1 tsp Dried herbs
  • ¼ tsp Black pepper
  • ½ tsp Salt or more according to your taste

Method
 

  1. Place the tomatoes and garlic in a baking dish so that they aren't overlapping. Add the basil leaves, evoo, dried herbs, salt and pepper. Mix well.
  2. In a pre heated oven, bake the tomatoes for 1.45 hours at 150°C
    If they haven't become soft, you can bake for another 15-20 minutes.
  3. Cool it down and store for upto 2 months in an airtight container.