Tomato and Garlic Confit

By Whisper of Yum
  • Total Time:
    40 minutes
  • Servings:


  • 1 pint of tomatoes, cherry or small heirloom
  • ¾ cup olive oil, I use Brightland's Awake
  • 2 sprigs of rosemary
  • 8 cloves of garlic
  • ½ tsp Maldon salt flakes (+ more for topping off)
  • 1 burrata ball

To Serve

  • sourdough bread


  1. Remove burrata from refrigerator and bring to room temp.
  2. Add tomatoes, rosemary, garlic, and salt to a saucepan and cook on low-flame for 30 mins. Watch to make sure the mixture is not boiling and tomatoes are still intact. You want a low and controlled heat throughout cooking.
  3. Check garlic to make sure it’s slightly soft and cooked through. Remove from heat.
  4. Allow to cool to room temp.
  5. Once ready to plate, drain liquid from burrata packaging and briefly place on towel to remove residual liquid. Place in a low bowl. Carefully add tomato garlic confit and rosemary. Top with flaky salt and enjoy with toasted sourdough bread.