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Semi-Confit Cherry Tomatoes


This recipe for semi-confit cherry tomatoes, courtesy of chef Michel Roux, is used in his Cherry Tomato Tart.

  • Yield: Makes 14 ounces

Source: The Martha Stewart Show, February Winter 2008


  • 1 1/2 cups light olive oil
  • 14 ounces ripe cherry tomatoes
  • 1 clove garlic, halved
  • Pinch of freshly ground white pepper
  • 1 sprig fresh thyme
  • 1 bay leaf
  • Coarse salt and freshly ground black pepper


  1. Heat olive oil in a large skillet over medium heat. Add tomatoes, garlic, pepper, thyme, and bay leaf. Cook until tomatoes are tender, but not soft, 5 to 7 minutes.

  2. Let tomatoes cool completely in skillet. Transfer tomatoes to a jar or bowl and cover with plastic wrap. Keep refrigerated, until ready to use, up to 2 weeks. Season with salt and pepper just before using.

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