Carolyn's Dish / Condiments and Dressings
Scorched Tomato Confit Recipe
Servings
2 cups
Ingredients
- 1 pint ripe cherry tomatoes
- 3-4 cloves garlic (sliced thinly)
- ½ cup extra virgin olive oil
- ½ tsp kosher salt
- Freshly ground black pepper to taste
Instructions
- 1
Preheat the over to 425˚F.
- 2
In a small baking dish, I use a 8*8 pyrex dish, place the cherry tomatoes.
- 3
Slice the garlic thinly and scatter over the tomatoes.
- 4
Drizzle the tomatoes with olive oil and sprinkle with salt and pepper.
- 5
Bake for 25 minutes. The tomatoes will break down a little and release a lot of juices and will maintain most of their shape.
- 6
Let cool to warm or room temp before serving. The tomato juices will gel a little and be the perfect consistency for dipping pita into or serving on a crostini.
Tips & Storage
- How to Store
- Store in a glass jar or airtight container in the refrigerator. Most homemade condiments and dressings keep well for 1-2 weeks.
- Serving Tip
- Bring to room temperature before serving for the best flavor. Shake or stir well, as homemade dressings may separate.
- Batch Cooking Tip
- Make a double or triple batch — homemade condiments elevate any meal and are so much healthier than store-bought versions.
Frequently Asked Questions
How do I make Scorched Tomato Confit?
This Scorched Tomato Confit recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 5 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this scorched tomato confit recipe make?
This recipe makes 2 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this scorched tomato confit?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.