Truffle Tomato Confit

Confit, how fancy does that sound! This dish has fancy and luxurious flavor, with very minimal effort. The tomato confit can be used in omelettes, with pasta, or on its own on a piece of well toasted bread.



    • 1 pint cherry tomatoes 
    • 3 cloves of garlic
    • ⅓ cup extra virgin olive oil 
    • ¼ cup The Truffleist Truffle Oil
    • Toasted bread for serving



    1. Preheat your oven to 300F
    2. Wash your tomatoes thoroughly. 
    3. In a small casserole dish, place your tomatoes and cloves of garlic so that they are all spread evenly and touch the bottom of the dish. 
    4. Pour your extra virgin olive oil and truffle oil over the tomatoes and garlic. 
    5. Bake in your oven for 1 hour and 30 minutes, being sure to check on the confit every 30 minutes. 
    6. Let cool for at least 10 minutes. Serve with your toasted bread.

    Tip: spread one of the roasted garlic cloves on the bread first, then top with tomatoes and a drizzle of the oil mixture. When roasted, the garlic clove mellows in flavor and is able to be eaten whole!


      truffleist items used

      Truffle Oil
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