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Cherry Tomato Confit


Recipe can be doubled, tripled, or halved

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Rate this recipe 4.2/5 (5 Votes)


  • 2 cups assorted cherry tomatoes
  • 2 garlic cloves
  • 1/2 lemon, sliced thinly into half moons
  • 1 teaspoon Herbes de Provence
  • 2 Tablespoons olive oil
  • Salt and pepper


Adapted from


Step 1

Spread the tomatoes out in a pie pan or baking dish or on a sheet pan. Add the garlic, lemon, Herbes de Provence and oil. Stir to coat everything in the oil.

Bake slowly for one hour at 325°F.

When cool, scrape the confit into a jar with a tight fitting lid. Serve at room temperature. Will keep for about a month, if it lasts that long.

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