Tomato Confit with Burrata
Looking for a simple appetizer that’s guaranteed to impress? Cook a big batch of cherry tomatoes low and slow in the oven with lots of olive oil. This process renders them very tender and concentrates their sweetness, creating a rich, flavorful confit. Then invite diners to pile the confit on crusty bread along with spoonfuls of creamy burrata cheese and roasted garlic cloves. The confit can be served warm or at room temperature—it’s delicious either way!
Ingredients
- 1 cup (8 fl. oz./250 ml) extra-virgin olive oil
- 1 Tbs. balsamic vinegar
- Kosher salt
- 2 lb. (1 kg) cherry tomatoes
- 2 garlic heads, top 1 inch (2.5 cm) cut off
- 5 fresh oregano sprigs, plus more for garnish
- 5 fresh thyme sprigs
- 1 lb. (500 g) burrata, drained
- Flaky sea salt
- Fresh basil sprigs for garnish
- Crusty bread for serving
Directions
Preheat an oven to 250°F (120°C)
In a small bowl, whisk together the olive oil, vinegar and 1 Tbs. kosher salt. Place the tomatoes, garlic heads, oregano and thyme sprigs in a shallow 9-by-13-inch (23-by-33-cm) baking dish. Pour in the olive oil mixture and stir to coat. Turn the garlic heads cut sides up. Bake until the tomatoes have softened and are very tender, about 2 hours.
Let the tomatoes cool until warm, about 20 minutes, or let cool completely. Pop the garlic cloves out of their skins.
Place the burrata in a shallow serving bowl or on a platter and sprinkle with flaky sea salt. Arrange the tomatoes, garlic cloves and some of the accumulated juices and oil next to the burrata. Garnish with oregano and basil sprigs and serve with crusty bread. Serves 4 to 6.
Williams Sonoma Test Kitchen