This Sun-Gold Cherry Tomato Confit comes from his cookbook Gjelina. Don’t skip peeling the tomatoes. It’s well worth the effort.
This recipe represents a halved version of the original. Feel free to double or triple the recipe.
- 1 pint Sun-Gold cherry tomatoes
- 1 cup extra-virgin olive oil (or more as needed)
- 2 clove peeled and smashed garlic
- 10 gram large, fresh basil leaves
- ½ teaspoon kosher salt
Preheat the oven to 350F (180C).
Bring a large pot of water to boil over high heat. Prepare an ice water bath by filling a large bowl with ice and water.
Using a paring knife, score a small X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 20 seconds, and then immediately transfer them to the ice water bath. Work in batches if necessary, until all the tomatoes have been blanched.
When the tomatoes are cool, remove them from the water. With your fingers, gently slip the skins of the tomatoes, and then place them in a baking dish just large enough to hold them in a single layer.
Pour the olive oil over the tomatoes, and then add the garlic, basil, and salt. Add more oil if needed to ensure that the tomatoes are fully covered.
Cover tightly with aluminum foil and bake for 30 minutes, or until the oil is hot but the tomatoes remain vibrant and whole. Let cool somewhat (the steam could scald you) then tear open the foil and allow the confit to cool completely.
Transfer the tomatoes and oil into a airtight container. Make sure they are completely covered by the oil, to prevent air from reaching the tomatoes.
Store in the fridge for up to 2 weeks.