This Tomato Confit recipe is made with cherry tomatoes, fresh garlic, balsamic vinegar, fresh herbs and lots of lovely olive oil. Together, they create a wonderfully amazing appetizer you can serve on a baguette, crackers, or as part of a salad! Although this recipe is simple to prepare, it has huge flavor! Trust me, you are going to make a second batch right after you taste it!
There are so many appetizer recipes that you can create on your grill or your smoker. It really is only limited by your imagination! From these superlative grilled Goat Cheese Stuffed Mushrooms to this crazy good Smoked Salsa that is sooo much better than just plain old regular salsa! The possibilities are endless!
Why I Love This Recipe
- Easy to make
- Amazing flavors
- Quick appetizer
- Versatile recipe
Helpful Items for This Recipe
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What do you need to make Tomato Confit?
All you need is a handful of fresh ingredients and a little time for the flavors to come together. It is super easy! Best of all, you can use your own home-grown cherry tomatoes for this recipe!
Tomato confit Ingredients
- Cherry tomatoes – Use red and yellow cherry tomatoes, or you can use some grape tomatoes in the recipe.
- Extra virgin olive oil – You will want to use a good quality extra virgin olive oil; you really can taste the difference.
- Balsamic vinegar – Adds a little sweet tang to the recipe; make sure you use a good-quality balsamic vinegar.
- Garlic cloves – The garlic brings a ton of flavor to the party. Plus, confit garlic itself is sweet and luscious.
- Fresh basil leaves – Pairs perfectly with the tomatoes.
- Fresh oregano sprigs – Another traditional herb pairing with tomatoes.
- Kosher salt – This is the salt you should always cook with.
- Fresh ground pepper – A few grinds of fresh ground pepper add a bright taste to any dish.
For serving
- Crusty Baguette – Serving the confit almost like a bruschetta.
- Crackers – Use your favorite crackers; any cracker would be perfect.
- Cheese – This tomato confit pairs very well with many types of cheese; try it with burrata for a special pairing.
- Cured meats – From salami to prosciutto, any charcuterie board cured meat would combine very nicely with this tomato confit.
How to make tomato confit
Set your grill up for indirect cooking. Heat one side of the grill to 375 degrees F while leaving the heat off on the other side of the grill.
Place the tomatoes, olive oil, balsamic vinegar, garlic, basil leaves, oregano, Kosher salt, and fresh ground pepper into a cast iron skillet. Give the tomatoes a stir to mix everything together.
Place the skillet on the cool side of the grill and close the lid on your grill. Do not put a lid on the skillet; you don’t want the tomatoes to steam.
Allow the tomatoes to cook for 30 minutes with the lid of the grill closed. After 30 minutes, gently shake or stir the tomatoes, close the lid, and allow to cook for another 30 minutes.
After an hour on the grill, the tomatoes should have collapsed slightly, and the garlic should be slightly caramelized. If it is not quite done, let it cook for an additional 15 – 20 minutes. But be sure to check it often. You don’t want to overcook the tomatoes; they still should be whole and not broken down.
Once done, remove the skillet from the grill and let it cool at room temperature for 30 minutes.
How to Serve Tomato Confit
Once cooled, you can serve it with slices of baguette, like bruschetta. I like to add a little cream cheese to the baguette or crackers first, or, as I had previously mentioned, burrata.
You can store the tomato confit in a glass jar with an airtight lid. Make sure that the tomatoes are completely covered with the oil. Any tomatoes not covered and poking up may form mold on them quite quickly.
You don’t have to refrigerate the jar, it will be fine stored at room temperature. You can store the tomatoes in the jar for 7 – 10 days, but because they’re so tasty, I bet they are gone long before that!
The tomato confit pairs perfectly with everything from crackers to cheese to meats and is great for any charcuterie board. You can also use the oil as part of a dressing for pasta salad or any homemade dressing.
Pin it HERE!!
Pin it HERE!!
Tomato Confit
Ingredients
- 2 pints of cherry tomatoes
- 1 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 12 garlic cloves cut in half
- 10 basil leaves
- 4 oregano sprigs
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground pepper
Instructions
- Turn half of your grill burners on high and let the grill come to about 375 F, setting your grill up to cook the tomatoes with indirect heat.
- Pour the tomatoes, olive oil, balsamic vinegar, garlic, basil leaves, oregano, salt, and pepper into a cast iron skillet. Give it a quick stir.
- Place on the grill grates on the side that is off.
- Close the lid of the grill (do not put a lid on your cast iron skillet) and cook for 30 minutes. Give the tomatoes a gentle shake and cook for an additional 30 minutes.
- The tomatoes should have collapsed slightly and the garlic caramelized when they’re done.
- If it is not quite done, allow the tomatoes to cook for an additional 15 – 20 minutes. Make sure you check them often. You don't want the tomatoes to be overcooked and mushy.
- Remove from the grill and let cool for about 30 minutes. Transfer to a glass jar. Serve with slices of baguette like a bruschetta, with your favorite charcuterie foods, or even in a pasta salad.
Equipment
Notes
- Crusty baguette
- Crackers
- Cheeses
- Cured meats
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