This tomato confit is prepared by making slow-roasted tomatoes with extra virgin olive oil, garlic, and herbs then storing them in the oil. The preserved tomatoes are packed with flavor, health benefits, and this recipe is dairy-free, gluten-free, and vegan!
Add the items to a deep baking tray or casserole dish. I placed the thyme first, then added the tomatoes and cloves.I left the green tops of the tomatoes and the garlic skin. You can remove them in advance if you prefer.
Add the olive oil. Add enough so that the tomatoes are all covered at least 1/3 of the way.
Slow roast the tomatoes in the oven for 2-2.5 hours at 195ºF/90ºC(fan-assisted). The tomatoes should begin to burst and blister but without entirely losing their plump shape.
Allow the tomato confit to cool enough to remove the green tops and garlic skin and then allow them to cool to room temperature before transferring to jar/s. If the tomatoes aren't completely covered then top them up with a little more olive oil and then store them in the refrigerator or freezer(*read notes)
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Notes
How to store tomato confit? Store the tomato confit in airtight sterilized jars in the refrigerator, making sure the tomatoes are fully covered with the olive oil. This way, the preserved tomatoes should last several weeks (2-3 at least). Though, to err on the side of caution (because of the garlic in the mixture), I aim to use it within two weeks.Can you freeze tomato confit? Yes, you can. Simply place the freezer-safe containers with the confit in the freezer for up to three months. Allow it to thaw in the fridge before using. Even better, freeze the confit into ice-cube trays and then you can pop out as much as you need and chuck straight into sauces/ whatever you're cooking- to reheat.What can you do with leftover confit oil? Don't worry - there's no reason to throw it away! There are several ways you can use the leftover tomato confit oil; In place of regular cooking oil, to add flavor to dishes. Serve with fresh bread and antipasti - as a dipping oil. Spooned over dips and sauces. To massage kale, etc. Just make sure to keep it stored in the refrigerator at all times due to the risk of botulism or freeze it in ice-cube trays.