Tomato and garlic confit combines sweet roasted tomatoes and whole garlic cloves with creamy burrata cheese, all topped with fresh basil oil. Perfect for serving with toasted crostini.
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About This Recipe
Tomato and garlic confit is a luxurious and simple recipe with sweet cherry tomatoes that are roasted in a good amount of olive oil with whole garlic cloves. As the tomatoes roast, they gently burst open and the garlic cloves soften and and turn into the most incredible savory sweet candy like bite.
Once done, the confit is paired with creamy burrata cheese that ever so gently melts on top of the warm tomatoes. A final drizzle of bright basil oil ties all the flavors together and you won't be able to stop at just one bite.
📋 Ingredients
- Cherry Tomatoes: Use cherry tomatoes or grape tomatoes of various colors. Remove the stems, if there are any.
- Garlic: Use either fresh garlic or the pre-peeled garlic for easier prep.
- Basil: Fresh basil is best for this recipe. Look for leaves that are deep green without any dark spots.
- Olive Oil: This is the time to use the good quality extra virgin olive oil for the best flavor.
- Burrata Cheese: Burrata is a ball of mozzarella with a very soft cream inside, called stracciatella. I suggest add the cheese to warm items and let it gently melt.
See recipe card for full information on ingredients and quantities.
⏲️ Instructions
Roast the Tomatoes. To a baking dish, add the cherry tomatoes, garlic cloves, olive oil, salt and pepper. Toss well and roast until tomatoes burst.
Make the Basil Oil. To a food processor, add the basil, olive oil, lemon juice, salt and pepper and blend until well combined.
Serving Suggestions
- Add tomato confit on top of grilled pizza and drizzle that delicious basil oil on top. Or stuff the roasted tomatoes into a calzone.
- The basil oil is delicious on its own! Use it to drizzle over roasted cherry tomato bruschetta or serve alongside Italian peppers and onions.
- And if you have an extra ball of burrata around, definitely add some to a squash flower pizza!
More Tomato Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Tomato and Garlic Confit with Burrata
LittleFerraroKitchen.com
Equipment
Ingredients
Tomato Confit
- 1 pint cherry tomatoes
- ½ cup olive oil
- 1 garlic bulb cloves separated and peeled
- Salt and pepper
Basil Oil
- ½ cup olive oil
- 1 bunch of basil about 3 ounces, stems removed
- 1 tablespoon lemon juice
- Salt and pepper
For Serving
- 1 4-ounce ball burrata cheese
- Crostini
Instructions
- Preheat the oven to 400°F.
- Mix the cherry tomatoes, garlic cloves, olive oil, salt, and pepper in a medium-sized baking dish.
- Roast for 40 minutes, until the garlic is soft and the tomatoes begin to burst. Remove from the oven and let cool slightly.
- Prepare the basil oil by blending olive oil, lemon juice, and basil leaves until smooth. Season with salt and pepper, adjusting as needed.
- Serve the roasted tomatoes and garlic in a wide bowl, placing the burrata in the center. Cut the burrata open, drizzle with basil oil, and serve with toasted crostini.
Notes
- Add tomato confit on top of grilled pizza and drizzle that delicious basil oil on top. Or stuff the roasted tomatoes into a calzone.
- The basil oil is delicious on it's own! Use it to drizzle over roasted cherry tomato bruschetta or serve alongside Italian peppers and onions.
- And if you have an extra ball of burrata around, definitely add some to a squash flower pizza!
Dianne Andersen says
Can you make this in advance? If so how many days before you need to serve it?
Samantha Ferraro says
Hi Dianne! Yes, you can and I often make this a few days ahead and enjoy it throughout the week.This can be made 3-4 days in advance but don't add the burrata or basil oil until right before serving.
Dianne Andersen says
Thank you! I can't wait to try it.
Kristi says
Loved it! Easy and delicious!
Samantha says
Thank you so much Kristi!