Make Tomato Garlic Confit with Burrata and Toast (only takes 45 minutes!)
Make Tomato Garlic Confit with Burrata and Toast (only takes 45 minutes!) is a easy Italian recipe that serves 2. 1106 calories per serving. Recipe by hungere.for.diy. on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $10.12 total, $5.06 per serving
Ingredients
- 0.5 cup Olive Oil (extra virgin, divided for coating tomatoes)
- 1 teaspoon Salt (kosher or sea salt)
- to taste Black Pepper (freshly ground)
- 1 tablespoon Fresh Parsley (chopped flat‑leaf parsley)
- 1.5 pounds Cherry Tomatoes (halved, any color)
- 1 bulb Garlic (peeled cloves)
- 2 4‑ounce balls Burrata (room temperature, drained)
- 5 slices Bread (crusty sourdough or baguette, sliced)
- to taste Red Chili Flakes (optional garnish)
Instructions
Prepare Tomatoes and Garlic
Rinse the cherry tomatoes, halve them, and place them in a large mixing bowl. Peel the whole bulb of garlic, add the cloves to the bowl, then sprinkle with about 1 teaspoon of salt and black pepper to taste. Drizzle with 0.5 cup olive oil and toss until everything is evenly coated.
Time: PT10M
First Roast
Line the sheet pan with foil, spread the tomato‑garlic mixture in a single layer, and place it in a pre‑heated oven at 370°F for 15 minutes.
Time: PT15M
Temperature: 370°F
Add Parsley and Finish Roasting
While the first 15 minutes are baking, finely chop the fresh parsley. After the initial roast, remove the pan, sprinkle the chopped parsley over the tomatoes, stir gently, taste and adjust salt if needed, then return the pan to the oven for another 15 minutes.
Time: PT15M
Temperature: 370°F
Toast the Bread
Slice the bread (2–3 slices per person) and toast until golden and crisp, either in a toaster, under the broiler, or on a skillet.
Time: PT5M
Plate and Serve
Transfer the warm tomato‑garlic confit to a serving plate, place the burrata balls on top, drizzle any remaining oil, sprinkle optional chili flakes, and serve immediately with the toasted bread.
Time: PT5M
Nutrition Facts
- Calories
- 1106
- Protein
- 25 g
- Carbohydrates
- 30 g
- Fat
- 79 g
- Fiber
- 2.5 g
Dietary info: Vegetarian, Gluten‑Free option available with gluten‑free bread, Nut‑Free
Allergens: Milk, Gluten
Ingredient Substitutions
- Instead of Olive Oil: Canola oil, Sunflower oil
- Instead of Salt: Table salt
- Instead of Black Pepper: White pepper
- Instead of Fresh Parsley: Basil, Cilantro
- Instead of Cherry Tomatoes: Roma tomatoes, diced
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Burrata: Fresh mozzarella, Stracciatella cheese
- Instead of Bread: Ciabatta, Gluten‑free bread
- Instead of Red Chili Flakes: Crushed red pepper
Equipment Needed
- Large Mixing Bowl
- Sheet Pan
- Aluminum Foil
- Oven
- Knife
- Cutting Board
- Spatula or Wooden Spoon
- Toaster or Broiler
- Serving Plate
Critical Steps — Do Not Skip
- Rinse and halve the cherry tomatoes evenly.
- Peel and add the whole garlic bulb.
- Season and coat the tomatoes and garlic thoroughly with olive oil.
- Roast at the correct temperature (370°F) for the specified times.
- Add fresh parsley halfway through to avoid burning.
- Serve immediately with fresh burrata and toasted bread.
Chef Tips from the Video
- Use high‑quality extra‑virgin olive oil for the best flavor.
- Choose ripe, sweet cherry tomatoes for a richer confit.
- Let the burrata come to room temperature before serving to enhance its creaminess.
Troubleshooting
Tomatoes are still firm after the second roast.
Increase the second roasting time by 5‑10 minutes, or raise the oven temperature to 390°F.
Garlic becomes bitter.
Stir the mixture halfway through each 15‑minute interval and ensure the oven temperature is accurate; lower the temperature slightly if needed.
Burrata releases too much liquid.
Pat the burrata gently with paper towels before placing it on the hot confit, and serve immediately.
Storage
Refrigerator: Store any leftover tomato‑garlic confit in an airtight container for up to 5 days. Keep burrata refrigerated and use within 2 days.
Freezer: Freezing is not recommended as the texture of the tomatoes and burrata will change.
Room temperature: Serve at room temperature within 2 hours of preparation; do not leave the dish out longer.
Make-Ahead Tips
- The tomato‑garlic confit can be roasted a few hours ahead and reheated gently on the stovetop or in a low oven.
- Keep the burrata refrigerated and add it just before serving for optimal creaminess.
Frequently Asked Questions
What is the cultural significance and history of tomato garlic confit with burrata in Italian cuisine?
Tomato confit (pomodori confit) is a traditional preservation method from Southern Italy, where slow‑roasting concentrates the sweet flavor of tomatoes. Pairing it with creamy burrata reflects the Italian love of combining simple, high‑quality ingredients to create elegant dishes.
What are traditional regional variations of tomato confit dishes in Italy?
In Campania and Sicily, tomato confit is often flavored with anchovies, capers, or olives. In the Piedmont region, it may be cooked with butter and herbs like rosemary. Each variation showcases local produce and taste preferences.
How is tomato garlic confit with burrata traditionally served in Italy?
It is typically served as an antipasto on a rustic wooden board, accompanied by crusty bread or focaccia. The warm confit is placed under a ball of fresh burrata, allowing the cheese to melt slightly before eating.
On what occasions or celebrations is a tomato and burrata dish typically enjoyed in Italian culture?
This simple yet luxurious combination is popular during summer gatherings, family aperitivo hours, and festive occasions such as weddings or holiday feasts where fresh seasonal produce is highlighted.
How does tomato garlic confit with burrata fit into the broader Italian cuisine tradition?
It embodies the Italian culinary philosophy of letting a few fresh ingredients shine. The slow‑roasted tomatoes bring depth, the garlic adds aroma, and the burrata provides a creamy contrast, reflecting the balance of flavor and texture prized in Italian cooking.
What are the authentic traditional ingredients for Italian tomato confit versus acceptable substitutes?
Authentic ingredients include ripe cherry or plum tomatoes, extra‑virgin olive oil, whole garlic cloves, sea salt, and fresh herbs like parsley or basil. Acceptable substitutes are regular tomatoes, a neutral oil, garlic powder, or other fresh herbs if parsley is unavailable.
What are the most common mistakes to avoid when making tomato garlic confit with burrata?
Common errors include overcrowding the pan, which prevents caramelization; using too high a heat, which can burn the garlic; and adding herbs too early, causing them to lose flavor. Follow the timed steps and add parsley halfway for best results.
Why does this recipe add parsley halfway through the cooking instead of at the beginning?
Parsley is added halfway to preserve its bright, fresh flavor and vivid green color. If cooked for the full 30 minutes, the delicate herb would wilt and turn bitter, losing its aromatic contribution.
Can I make the tomato garlic confit ahead of time and how should I store it?
Yes, you can roast the tomatoes and garlic up to a few hours in advance. Store the confit in an airtight container in the refrigerator and gently reheat on low heat before serving. Add the burrata only at the moment of plating.
What does the YouTube channel hungere.for.diy specialize in?
The YouTube channel hungere.for.diy focuses on practical, budget‑friendly home cooking tutorials that emphasize simple techniques, ingredient hacks, and DIY kitchen projects for everyday cooks.
Last updated: September 1, 2026
