Vegan Confit Tomatoes
Slow-roasting cherry tomatoes in a generous pour of olive oil transforms them into something almost impossibly good — jammy, caramelized at the edges, and bursting with concentrated sweetness. Smashed garlic cloves, fresh thyme, and rosemary infuse the oil as everything gently bubbles away in a low 300°F oven, filling your kitchen with an aroma that makes it very hard to wait the full hour. The whole dish is built entirely from plants, so there's nothing to swap or substitute — it's naturally, effortlessly animal-free from start to finish. A splash of balsamic vinegar stirred in at the end adds a quiet depth that takes the flavor over the top. Serve it straight from the baking dish with crusty bread to drag through all that fragrant, herb-laced oil, and you have a stunning appetizer or side for four that looks far more impressive than the effort involved. Leftovers are equally brilliant spooned over pasta, grain bowls, or toast the next morning.
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Learn more →Ingredients
4 servings
- 1 ½ lb cherry tomatoes or grape tomatoes
- ½ cup extra-virgin olive oil
- 6 cloves garlic, peeled and lightly smashed
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ tsp red pepper flakes (optional)
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 1 tsp balsamic vinegar (optional)
For serving
- fresh basil leaves, for serving (optional)
- crusty bread or toast, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Heat the oven to 300°F (150°C). Place the tomatoes in a single layer in an 8×8-inch baking dish or a similarly sized oven-safe skillet.
- 2
Nestle the smashed garlic cloves, thyme sprigs, and rosemary sprigs among the tomatoes. Scatter the red pepper flakes over the top, if using. Pour the olive oil evenly over everything, then season with the salt and black pepper.
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