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Why this recipe
Think of cherry tomato confit as your secret weapon, whether you are drowning in summer tomatoes or trying to coax some life out of sad greenhouse ones in February. A slow, gentle cook in olive oil turns them into silky, jammy gems that collapse at the touch of a spoon. The garlic and thyme perfume the oil as they go, which means you end up with two things worth saving: the tomatoes and the golden oil they cooked in.
Jump to:
Here I spoon the warm confit over a bowl of whipped ricotta and serve it with crostini, which is exactly the kind of thing I want to eat outside with a glass of wine. But the confit is endlessly useful on its own. Keep a jar in the fridge and you are always ten minutes from something good.
A few ways to use it
Spoon it over ricotta toast, toss it through pasta, pile it next to roast chicken or fish, fry your morning eggs in the infused oil, or add it to a cheese board. The oil is as valuable as the tomatoes, so use every drop.
A few keys
Low and slow. At 250°F the tomatoes have almost two hours to soften and sweeten without browning. You want them glossy and just splitting, not blistered. This is hands-off time, so set it and walk away.
Mostly submerge them. Use enough olive oil to nearly cover the tomatoes. A few tops peeking out is fine. The oil is doing the cooking and soaking up all that garlic and thyme.
Whip the ricotta. Two minutes in the food processor with a little cream, olive oil, and lemon takes ricotta from grainy to cloud-like. That soft base is what the warm tomatoes are meant to land on.
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Make ahead and storage
The confit is even better the next day. Transfer the tomatoes, garlic, and oil to a clean jar and refrigerate for up to 1 week, or freeze in small containers for up to 2 months. Bring it back to room temperature before serving, since the oil solidifies in the fridge. The whipped ricotta holds a day; toast the crostini the day of so they stay crisp.
Serving suggestions
This is a generous, low-effort opener that plays well with almost anything:
- A summer spread alongside chile-lime orzo with charred corn and a chilled glass of something crisp.
- Part of a grazing board with olives, cured meats, and good bread.
- Before a simple grilled dinner, where it sets the table without filling anyone up.
Cherry Tomato Confit with Whipped Ricotta and Crostini
| Prep: 15 | Cook: 1h 45m | Total: 2h |
Cherry tomatoes slow-roasted in olive oil until jammy, spooned over whipped ricotta and served with crostini. A make-ahead summer appetizer, and an all-purpose confit to keep on hand.
Ingredients
Cherry Tomato Confit
- 2 pints cherry tomatoes (about 4 cups), left whole
- 6 garlic cloves, smashed and peeled
- 4 sprigs thyme
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 1½ cups extra-virgin olive oil, or more as needed
Whipped Ricotta
- 2 cups whole-milk ricotta
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
To Serve
- 1 baguette, sliced thin and toasted with olive oil
- Fresh basil, flaky salt, olive oil
Instructions
- Heat the oven to 250°F. In a 9 by 13-inch baking dish, combine the cherry tomatoes, garlic, thyme, salt, and red pepper flakes. Pour in enough olive oil (about 1½ cups) to mostly submerge the tomatoes. A few tops peeking out is fine.
- Bake until the tomatoes are glossy, tender, and just beginning to split, soft but not browned, about 1 hour and 45 minutes. Let cool to room temperature in the dish, then discard the thyme sprigs.
- While the confit cools, whip the ricotta with the olive oil and salt in a food processor for 1 to 2 minutes until smooth and fluffy. Chill.
- For the crostini, slice the baguette, brush with olive oil, and toast at 400°F for 8 to 10 minutes until golden. Cool.
- Spread the whipped ricotta across a wide shallow bowl. Spoon the confit and some of its golden oil over the top, finish with torn basil and flaky salt, and serve with crostini.
Notes
- Keep the confit in a jar in the fridge for up to 1 week, or freeze in small containers for up to 2 months. Bring to room temperature before serving, since the oil solidifies when chilled.
- Save the garlicky oil for pasta, fried eggs, or roasting vegetables.
- If your harvest trickles in, freeze cherry tomatoes as you pick them, then thaw and use once you have enough.
- Whole-milk ricotta is essential for a silky whip. Low-fat stays grainy.
FAQ
Can I make the confit ahead? Yes, and you should. It keeps a week in the fridge and freezes for two months. Bring it to room temperature before serving so the oil loosens again.
What do I do with the leftover oil? Treat it like flavored olive oil. Toss it with pasta, fry eggs in it, drizzle it over vegetables or bread. It is half the reason to make this.
What tomatoes work best? Sweet cherry or grape tomatoes. Sungold, Sweet 100, or a mixed-color pint are all lovely. This is also the best way to rescue dull off-season tomatoes.
Can I serve it warm or cold? Warm or room temperature is best. Straight from the fridge the oil is solid, so let it come back to room temperature first.
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