Cherry Tomato Confit

Prep Time: 10 min
Cook Time: 3 hr
Total Time: 3 hr 10 min
Servings: 8
  • 1-1/2 lb cherry tomatoes
  • 1 cup Filippo Berio Extra Virgin Olive Oil
  • 3 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 6 cloves garlic
  • 2 tsp coarse salt
  • 1/2 tsp pepper
  • 2 tsp Filippo Berio Red Wine Vinegar
  • 2 tbsp chopped fresh parsley
        • Preheat oven to 225°F.
        • Spread tomatoes in an 8-cup baking dish in a single layer. Pour oil over tomatoes. Top with rosemary sprigs, thyme sprigs and garlic cloves. Season with salt and pepper.
        • Bake, uncovered, for about 3 hours or until tomatoes swell and skins are wrinkled. Let cool completely.

      Tip: Make ahead and refrigerate for up to 5 days in an airtight container, or freeze for up to 1 month (defrost in the fridge before using).

      Serving Ideas:
      – Set sieve in a bowl. Strain cooked tomato confit, reserving oil and juices; brush oil and juices over both sides of 1/4-inch thick baguette slices. Bake in 350°F oven, turning halfway through, for 3 to 5 minutes or until toasted. Spread 1 tbsp tomato confit over each slice of baguette. Divide 3/4 cup feta cheese evenly over tomatoes. Garnish with 1 tbsp chopped fresh parsley.
      – Spoon tomato confit over grilled salmon fillets or chicken.



    Appetizers & Snacks

    Ingredient: Vegetables

    Cooking Method: Bake

    World Cuisine: French

    Product: Extra Virgin

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