It doesn’t take any extra work. But it adds a whole lot of extra flavor. Tomato Garlic Confit is our new favorite addition to the table.
Originally this recipe began as a way to get rid of an extra box of grape tomatoes in the fridge. Then it was so loved that we now buy a box just to make this tomato garlic confit for Friday night. It takes 2 minutes to prepare, adding a gourmet touch to your meal with no effort. Add some warm challah and you may not need anything else to eat for the meal.
Start with a Pyrex or disposable container. Add as many tomatoes that fit the bottom of the pan. Add lots of peeled garlic cloves. Add 2 cubes of frozen parsely (or fresh if you have fresh, but we’re going with easy-last-minute-kind-of-recipe here) Cover with olive oil halfway up the tomatoes. Sprinkle with some salt and black pepper. If you have coarse salt, use that!
Cover tightly and place in oven at 350⁰F for 45 minutes or until garlic is soft. Uncover, raise temperature to 450⁰F (or broil) and cook until edges are crispy. Serve warm.
You can also turn leftovers into a great side! Follow the steps in Garlic Confit Rice!
This looks amazing!
Can not wait to try it out!
Yes! Totally a favorite here. I also started by wanting to get rid of and bulk up our garlic confit. Some family members liked the tomatoes even more than the garlic so we officially do half garlic and half tomatoes. I roast it uncovered the whole time. Broil last 3 min
Can this be made two days in advance ?
Amazing amazing!!!! Became a weekly staple by us. It’s true, make sure you have loads of challa on the table 😉
Yum! I made 1.5 boxes tomatoes and 1 container peeled garlic cloves – and it was all polished off.
This became a staple by us Friday night! It’s delicious and such a huge hit! All our guests always love it and comes out perfect each time. We serve it over Chummus and it’s amazing! Must try!
Absolutely delish! Became a total staple in our house – we started making it a couple of weeks ago, and now we can’t do without. Delicious with a piece of soft and crusty challah, and the confit warm.