Genee Habansky August 29, 2017

Tomato and Garlic Confit | Cooking with Genee Habansky

Catering Services Westport & Fairfield, CT

This recipe is one of my favorites. I grow cherry tomatoes specifically for this sauce. I make a large container of it, can it, and enjoy it for some time. Frankly, it doesn’t last a long time in my house!! Slow roasted tomatoes & garlic, together, bring out the sweetness of the tomatoes while the garlic keeps it savory…


  1. 4 pints cherry tomatoes, halved
  2. 2 bulbs garlic, peeled
  3. 1 bundle thyme
  4. 1 cup olive oil
  5. 1 tablespoon salt


  1. Preheat the oven to 300 degrees.
  2. Combine tomatoes, garlic cloves, olive oil and salt in a large bowl.
  3. Take thyme and tie with kitchen twine, add to bowl, stir to combine.
  4. Pour onto a shallow baking dish.
  5. Roast this for 2 to 2 1/2 hours until tomatoes are wrinkled & blistered, stirring every half an hour.
  6. Transfer to a food processor and blend. Salt and pepper to taste