Savory Slow Roasted Cherry Tomato Confit with Creamy Burrata
A comforting and flavorful slow roasted cherry tomato confit paired with creamy burrata cheese and toasted sourdough bread. This recipe highlights patience and low heat roasting to coax out the natural sweetness and richness of the tomatoes.
- Prep Time: 15 minutes
- Cook Time: 2 to 2.5 hours
- Total Time: 2 hours 15 minutes to 2 hours 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
- 2 pints (about 450 grams or 1 pound) cherry tomatoes, ripe and firm
- ½ cup (120 ml) extra virgin olive oil, preferably fruity
- 4 large garlic cloves, peeled and left whole
- 3 sprigs fresh thyme (optional)
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 ball (about 8 ounces or 225 grams) burrata cheese
- 4 thick slices sourdough bread, toasted or grilled
- Fresh basil leaves, a handful for garnish (optional)
Instructions
- Preheat your oven to 275°F (135°C).
- Rinse and dry the cherry tomatoes. Cut each tomato in half lengthwise.
- Place tomatoes cut side up in a baking dish. Nestle garlic cloves and thyme sprigs evenly among the tomatoes.
- Pour the olive oil over the tomatoes, ensuring most are partially submerged but not swimming.
- Season with sea salt and freshly ground black pepper. Toss gently with a spoon to coat evenly without breaking the tomatoes.
- Roast in the oven for 2 to 2½ hours until tomatoes shrink, skins wrinkle, and oil bubbles lightly. Avoid opening the oven frequently.
- Remove from oven when tomatoes are soft but hold their shape and the oil is fragrant and golden. Let cool slightly.
- Toast sourdough slices until golden and crisp using a grill pan or toaster.
- Spoon warm cherry tomato confit generously over toasted sourdough. Tear or slice burrata and lay over the tomatoes.
- Garnish with fresh basil leaves if desired and drizzle a bit of confit oil on top before serving.
Notes
Keep the oven temperature low at 275°F to avoid burning and achieve a silky, jammy texture. Use ripe but firm cherry tomatoes to maintain shape. Whole garlic cloves add mellow sweetness without burning. Save the infused olive oil for drizzling on other dishes. If confit cools and firms, gently warm before serving. For dairy-free, substitute burrata with cashew cheese or vegan mozzarella. For gluten-free, use gluten-free bread or crackers. Avoid reheating in microwave to prevent toughening burrata and soggy bread.
Nutrition
- Serving Size: 1 slice of sourdough
- Calories: 350
- Sugar: 7
- Sodium: 400
- Fat: 28
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 2
- Protein: 8
Keywords: slow roasted cherry tomato confit, burrata, sourdough, tomato confit, Italian appetizer, slow roasting, creamy burrata, easy tomato recipe