I’m thrilled to share my all-time favorite, the Tomato Confit with Whipped Feta Recipe. This dish is a celebration of sweet, slow-roasted cherry tomatoes infused with fragrant herbs and silky olive oil, paired with a luscious, tangy whipped feta cream that simply melts in your mouth. The contrast of warm tomatoes and cool feta creates an unforgettable harmony of flavors and textures that will brighten any meal, whether served as an appetizer, a side, or a topping. It’s not only delicious but also incredibly easy to prepare, making it the perfect recipe to impress your friends or elevate a simple weeknight dinner.
Ingredients You’ll Need
This recipe is a perfect example of how a few simple, quality ingredients come together to create something truly spectacular. Each component plays a crucial role, whether it’s the juicy burst of cherry tomatoes, the aromatic herbs that add depth, or the creamy, tangy whipped feta that balances the confit’s richness.
- Cherry tomatoes, 2 cups: Choose ripe and firm for the best natural sweetness and vibrant color.
- Olive oil, 1/4 cup: Use a good quality extra virgin olive oil to bring richness and a silky finish.
- Garlic cloves, 4 smashed: Adds a warm, mellow flavor throughout the tomato confit.
- Fresh thyme sprig, 1: Infuses a subtle earthy note that complements the tomatoes perfectly.
- Fresh rosemary sprig, optional: Use if you want a piney, aromatic hint.
- Salt and pepper, to taste: Essential for seasoning and bringing out natural flavors.
- Balsamic vinegar, 1 tablespoon (optional): Provides a touch of acidity and sweetness for added complexity.
- Feta cheese, 8 oz crumbled: The star of the whipped feta, delivering a salty tang and creamy texture.
- Cream cheese, 2 tablespoons (or Greek yogurt): Makes the whipped feta irresistibly smooth and brightens the flavor.
- Olive oil, 1 tablespoon: Helps create that buttery, smooth whipped feta consistency.
- Lemon juice, 1 teaspoon: Adds a fresh, zesty note to balance the richness.
- Fresh black pepper, to taste: Adds a subtle spicy kick to the whipped feta.
- Water, 1-2 tablespoons: Used sparingly to adjust the texture of the feta to your liking.
How to Make Tomato Confit with Whipped Feta Recipe
Step 1: Prepare and Roast the Tomatoes
Begin by preheating your oven to a low temperature, around 275°F (135°C), which is perfect for slow roasting. Toss the cherry tomatoes in the olive oil, smashed garlic, fresh thyme, rosemary if using, salt, and pepper. Spread them evenly on a baking dish or sheet. Slow roasting these tomatoes will coax out their natural sweetness and concentrate the flavors, creating that luscious, jammy texture that’s the heart of the confit.
Step 2: Slow Roast to Perfection
Place the tomatoes in the oven and let them roast gently for about 2 hours. This slow method ensures the garlic softens and infuses the oil without burning, while the herbs release their fragrance. Every 30 minutes, give the tomatoes a gentle stir to coat them evenly, making sure they soak up that aromatic olive oil and herb essence.
Step 3: Whip the Feta
While the tomatoes are roasting, prepare the whipped feta. In a food processor or with a hand mixer, combine the crumbled feta, cream cheese (or Greek yogurt if you prefer a lighter twist), olive oil, lemon juice, and black pepper. Blend until remarkably smooth, then add 1 to 2 tablespoons of water gradually to reach a silky, spreadable consistency. This whipped feta will balance the roasted sweetness with its creamy acidity.
Step 4: Combine and Finish
Once the tomatoes are soft, glossy, and bursting with flavor, remove them from the oven. If you opted for balsamic vinegar, now’s the time to stir it in for a depth boost. Let the confit cool slightly but serve it warm alongside or atop the whipped feta for the most delightful flavor contrast. The olive oil infused with herbs and garlic in the confit is perfect for drizzling.
How to Serve Tomato Confit with Whipped Feta Recipe
Garnishes
Fresh basil or a scattering of microgreens pairs beautifully, adding a pop of color and fresh herbaceous notes that brighten the richness of the dish. A drizzle of high-quality extra virgin olive oil or a few flakes of Maldon salt can elevate the experience even further.
Side Dishes
This Tomato Confit with Whipped Feta Recipe shines when served alongside crusty artisan bread for spreading, toasted crostini for a crostini-style appetizer, or atop grilled chicken or fish for a Mediterranean-inspired meal. Crisp salads or roasted vegetables also make great companions.
Creative Ways to Present
For a stunning presentation, serve the confit warm alongside a generous dollop of whipped feta in a shallow bowl, surrounded by toasted pita triangles. Alternatively, layer the confit and whipped feta in clear glasses or terrines for an impressive appetizer. Even stirred into warm pasta or spooned onto baked potatoes, this combination dazzles.
Make Ahead and Storage
Storing Leftovers
Leftover tomato confit can be stored in an airtight container in the refrigerator for up to 5 days. Keep the whipped feta separate, as it stores best chilled and maintains its texture for up to 3 days.
Freezing
While the tomato confit freezes well thanks to its olive oil content, the whipped feta’s texture might separate after freezing. If you want to freeze, store the confit in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently to preserve the flavors.
Reheating
Gently warm the tomato confit in a low oven or on the stovetop, stirring occasionally to restore its glossy richness. The whipped feta is best served cold or at room temperature, so avoid reheating to maintain its creamy texture and bright flavor.
FAQs
Can I use other types of tomatoes for this recipe?
Absolutely! While cherry or grape tomatoes are ideal for their sweetness and size, you can also use small heirloom tomatoes or even halved plum tomatoes. Just keep in mind that cooking times and texture might vary slightly.
Is it possible to make a vegan version of the whipped feta?
Yes! You can substitute vegan feta cheese or use mashed tofu blended with lemon juice, nutritional yeast, and a touch of salt to mimic the tangy creaminess of whipped feta. Adjust seasonings to taste for the best results.
How can I make this recipe less oily?
You can reduce the olive oil slightly or use a spray method to coat the tomatoes more lightly. Another approach is to drain some oil from the confit after roasting, but keep in mind that the olive oil contributes to the flavor and texture.
Can the tomato confit be served cold?
While it’s traditionally served warm to highlight its sweetness and depth, tomato confit can also be enjoyed cold or at room temperature, especially when paired with the whipped feta. Just know that the texture and flavors will feel slightly different.
What’s the best way to adjust the consistency of the whipped feta?
If your whipped feta feels too thick, add water a little at a time until it reaches your desired creaminess. For a tangier or lighter version, swap some cream cheese for Greek yogurt. Blending thoroughly ensures a smooth, spreadable texture.
Final Thoughts
I can’t recommend enough how satisfying it is to whip up this Tomato Confit with Whipped Feta Recipe in your own kitchen. It’s one of those dishes that feels fancy but comes together effortlessly, making it a true crowd-pleaser. Whether you’re feeding friends, treating yourself, or simply craving something bright and comforting, this recipe delivers every time. Give it a try—you might just find your new favorite go-to for vibrant Mediterranean-inspired flavor!
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Tomato Confit with Whipped Feta Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Tomato Confit with Whipped Feta recipe features slow-cooked cherry tomatoes infused with garlic and herbs, paired with a creamy, tangy whipped feta spread. Perfect as an appetizer or spread, it combines rich Mediterranean flavors with a smooth, luscious texture that brightens any table.
Ingredients
Tomato Confit
- 2 cups cherry tomatoes (or grape tomatoes)
- 1/4 cup olive oil
- 4 cloves garlic, peeled and smashed
- 1 sprig fresh thyme
- 1 sprig fresh rosemary (optional)
- Salt and pepper, to taste
- 1 tablespoon balsamic vinegar (optional, for depth of flavor)
Whipped Feta
- 8 oz feta cheese, crumbled
- 2 tablespoons cream cheese (or Greek yogurt for a lighter option)
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Fresh black pepper, to taste
- 1–2 tablespoons water (to adjust consistency)
Instructions
- Prepare Tomato Confit: Preheat oven to 275°F (135°C). In a small baking dish, combine cherry tomatoes, olive oil, smashed garlic cloves, thyme, rosemary (if using), salt, and pepper. Gently toss to coat. Bake for 1 hour 45 minutes until tomatoes are soft and bursting.
- Add Balsamic Vinegar: Remove tomato confit from oven and stir in balsamic vinegar while warm. Set aside to cool slightly.
- Whip the Feta: In a food processor, combine crumbled feta, cream cheese, olive oil, lemon juice, and black pepper. Pulse until smooth. Slowly add water 1 tablespoon at a time to achieve a creamy and spreadable texture.
- Serve: Spoon tomato confit into a serving bowl and top with whipped feta. Garnish with additional fresh black pepper or herbs if desired. Serve with crusty bread or crackers.
Notes
- Use grape tomatoes if cherry tomatoes are unavailable; both work well for confit.
- Baking at a low temperature allows tomatoes to slowly soften and concentrate flavors without burning.
- The whipped feta can be made lighter by substituting cream cheese with Greek yogurt.
- Adjust water quantity in whipped feta to achieve your preferred consistency.
- Tomato confit can be refrigerated for up to 3 days and enjoyed chilled or at room temperature.
