Cherry tomatoes slow-roasted in extra virgin olive oil with garlic and thyme

Tomate Confitado

Cherry tomatoes confited low and slow in Valèvida extra virgin olive oil with garlic and thyme, until blistered, jammy, and deeply infused.

Prep5 minutes
Cook2 hours
Total2 hr 5 min
YieldsServes 2-3

Instructions

  1. Prep the dish: Preheat oven to 250°F. Arrange the cherry tomatoes in a baking dish.
  2. Add aromatics: Tuck the garlic cloves and thyme sprigs in among the tomatoes.
  3. Pour the oil: Pour the olive oil over the tomatoes until they're nearly submerged. Season with salt and pepper.
  4. Confit low and slow: Roast 2 to 2.5 hours, until the tomatoes have deeply collapsed and turned jammy, and the oil is fragrant.
  5. Cool and serve: Let cool slightly in the dish before serving.

To Serve

  • Spooned over crusty bread or toast
  • Tossed through pasta
  • Alongside burrata or goat cheese
  • Keeps in the fridge up to a week — save the infused oil too

Valèvida Note

This is a recipe where the extra virgin olive oil is doing more than adding flavor. Lycopene — the antioxidant that gives tomatoes their deep red color — is fat-soluble, and research shows cooking tomatoes in extra virgin olive oil meaningfully increases how much of it your body actually absorbs. Slow-roasted in oil, these tomatoes aren't just more flavorful than raw — they're more nutritious, too.

 

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