Tomato Confit Burrata Toast
Cherry tomatoes slow-cooked in olive oil until they collapse into something jammy and impossibly sweet, spooned over torn burrata on grilled bread.
Confit is mostly a waiting game. You bury cherry tomatoes in good olive oil, slide them into a low oven, and an hour later you have a jar of summer that will outlast actual summer.
Eat it on toast tonight. Toss the leftover oil with pasta tomorrow. Spoon what's left over scrambled eggs the day after.
Ingredients
- 2 pints cherry or grape tomatoes
- 1 cup extra-virgin olive oil
- 6 cloves garlic, lightly smashed
- 4 sprigs thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black peppercorns
- Pinch of chili flakes (optional)
- 1 large ball burrata
- 4 thick slices country bread
- Flaky salt and torn basil, to serve
Instructions
- 1
Heat the oven to 275°F / 135°C.
- 2
Combine the tomatoes, olive oil, garlic, thyme, salt, peppercorns, and chili flakes in a small baking dish. The oil should mostly cover the tomatoes.
- 3
Bake uncovered for 70 to 90 minutes, until the tomatoes have collapsed and the oil is faintly pink. Cool 15 minutes.
- 4
Toast or grill the bread, then rub the warm crusts lightly with a cut garlic clove.
- 5
Tear the burrata over the toast. Spoon over warm tomatoes and a generous pour of the infused oil.
- 6
Finish with flaky salt, torn basil, and a crack of pepper.
Tips
- → Save the confit oil — it keeps in the fridge for 2 weeks and turns weeknight pasta into a real meal.
- → Out of burrata? Fresh ricotta or torn mozzarella both work.
- → Make a double batch of confit. You'll find a use for it within 48 hours.
FAQ
Can I use larger tomatoes?
Yes — halve them and increase the oven time by 15 to 20 minutes.
Is it gluten-free?
The confit is. Serve it over polenta or roasted potatoes for a gluten-free meal.
Can I make it ahead?
Yes. Refrigerate the confit in its oil for up to a week. Bring to room temperature before serving.
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