Spicy Garlic Tomato Confit with Calabrian Chili

Cherry tomatoes, garlic cloves, and thyme sprigs in an oval casserole seasoned with olive oil, salt and pepper.

Spicy Garlic Tomato Confit with Calabrian Chili

Spicy Garlic Tomato Confit is slow-cooked to concentrate flavors and create something that’s sweet, tangy, earthy and spicy all in one delicious bite!

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1 30

1 35

Sauce

French

208 kcal

Ingredients

12 ounce cherry tomatoes, or grape tomatoes, any color or a medley
4 cloves fresh garlic, peeled + smashed with the side of a knife
6 tablespoon extra virgin olive oil
1 teaspoon Calabrian chili paste, or more, to taste
4 sprigs fresh thyme
kosher salt + fresh cracked black pepper

Instructions

Preheat the oven to 275°F.
Place tomatoes and smashed garlic cloves in a small casserole (just large enough for the tomatoes to sit in a single layer).
In a small bowl, whisk the olive oil and Calabrian chili paste together with a fork, then pour over the tomatoes. (The olive oil should reach about halfway up the sides of the tomatoes; add more olive oil if you feel its necessary.)
Nestle the sprigs of thyme in between the tomatoes and season with kosher salt + black pepper.
Roast for 1-1/2 hours. Discard the woody thyme stems. Mash the garlic with a fork and gently stir to distribute.

Video

Notes

Storing:

Refrigerator – transfer tomato confit to an airtight container and store in the refrigerator for up to one month (but it'll get eaten way before that!).
Freezer – use a freezer safe container to store tomato confit for up to one year.

Uses:

As a condiment for bread or cheese + charcuterie boards.
Make a rustic pasta sauce.
Whisk into salad dressings.
Add to sandwiches + wraps.

Please see the original blog post for variations and ingredient substitutions.

Nutrition

oven, vegetarian

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