Tomato Garlic Confit is a rich flavorful and a very versatile preserve cooked on a low temperature for a long time. This confit has minimum ingredients and is packed with fresh flavors. We enjoy it with toasted baguette and hardly have any leftovers ever.
I usually make small batches of this tomato garlic confit, to eat with fresh baguette. It is one of our most favorite ways to enjoy some fresh bread.
What is a Confit?
A confit is a preserve prepared with fresh flavors cooked on very low temperature for a long period of time. Confit is a preservation technique originated from France.
Any vegetables, fruits or meats can be preserved using this technique. The fruits are usually preserved by boiling in sugar syrup. While most meats and vegatables in olive oil.
Is the Tomato Garlic Confit Vegan?
Yes, yes it is. Eliminate the burrata and you have yourself a delicious vegan treat. I add burratta in the end, so it can be skipped and enjoyed vegan.
Is this recipe Gluten-Free?
It absolutely is gluten-free. All the ingredients that I have used for Tomato Garlic Confit are gluten-free
Tomato Garlic Confit with Burrata
- 350 gms Sweet Cherry Tomatoes
- 10-15 Cloves Garlic
- 1/2 Cup Olive Oil
- 1/4 Cup Parsley / Cilantro Chopped Tightly Packed
- Salt to Taste
- 1+1/2 Tsp Freshly Cracked Black Pepper
- 1 Tsp Dried Oregano
- 1 Tsp Red Chili Flakes
- 8 oz Burrata
- Preheat the oven at 375 F
- In a baking tray, add sweet cherry tomatoes, garlic, olive oil and freshly chopped parsley
- Add salt and freshly cracked black pepper
- Give it a toss to coat the tomatoes and garlic properly in the mix.
- Bake it in the oven for 30 mins. Take it out.
- Lay the Burrata in the center. Top the confit and burrata with dried oregano, red chili flakes and fresh parsley/ basil / Cilantro.
- Enjoy it with toasted baguette. I toast the baguette in the oven at 400 F for 5-7 mins.
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