Print

Best Slow Cooker Cherry Tomato Garlic Confit for Easy Canning

slow cooker cherry tomato garlic confit - featured image
Print Recipe

This slow cooker cherry tomato garlic confit captures the essence of summer in a jar with minimal effort. Perfect for canning, it yields sweet, savory tomatoes and mellow garlic infused with herbs, ready to brighten any dish year-round.

Ingredients

Scale
  • 4 pounds (about 1.8 kg) cherry tomatoes, washed and halved
  • 12 to 15 large garlic cloves, peeled
  • 2 to 2 ½ cups (480 to 600 ml) extra virgin olive oil
  • 6 sprigs fresh thyme (or 1 teaspoon dried)
  • 4 sprigs fresh rosemary (or 1 teaspoon dried)
  • 1 ½ teaspoons kosher salt (preferably Diamond Crystal)
  • ½ teaspoon freshly cracked black pepper
  • 2 tablespoons bottled lemon juice per pint jar
  • Optional: 2 bay leaves, ½ teaspoon red pepper flakes, 2 strips lemon zest

Instructions

  1. Day 1: Make the Confit. Wash and dry cherry tomatoes, then cut each in half lengthwise.
  2. Layer halved tomatoes in a 6-quart or larger slow cooker. Tuck peeled garlic cloves throughout. Add fresh herb sprigs, salt, and pepper. Add optional bay leaves or red pepper flakes if using.
  3. Pour olive oil over tomatoes until barely covered. Gently stir once to distribute oil.
  4. Set slow cooker to LOW and cook for 8 to 10 hours. Do not use HIGH setting.
  5. After 8 hours, check for doneness: tomatoes should be slightly wrinkled but holding shape; garlic should be soft enough to mash with a fork. Let cool completely in slow cooker, then transfer to a large bowl, cover, and refrigerate overnight.
  6. Day 2: Can the Confit. Sterilize jars, lids, and bands in hot soapy water. Place jars in water bath canner, cover with water, and boil for 10 minutes. Keep jars hot until filling. Place lids in simmering water to soften sealing compound.
  7. Transfer cold confit to a large saucepan. Gently warm over medium-low heat until hot but not simmering (about 180°F/82°C).
  8. Add 2 tablespoons bottled lemon juice to each clean, hot pint jar.
  9. Using a funnel and ladle, fill each jar with warm confit, leaving ½ inch headspace. Use a chopstick or bubble remover to release air bubbles. Wipe jar rims with a clean, damp towel.
  10. Center a lid on each jar and screw band on until fingertip-tight.
  11. Place filled jars in canner rack, ensuring they are covered by at least 2 inches of water. Bring to a full rolling boil, then process for 15 minutes (adjust for altitude: add 5 minutes per 1,000 feet above sea level). Turn off heat and let jars sit in water for 5 minutes before removing.
  12. Carefully lift jars out and place on a clean towel. Cool undisturbed for 12 to 24 hours. Check seals: press center of lid; if it doesn’t flex, jar is sealed. Refrigerate any unsealed jars and use within 2 weeks.

Notes

Do not rush the slow cooker; LOW for 8-10 hours is essential for proper texture. Use bottled lemon juice for canning to ensure consistent acidity. Label jars with date and contents. Sealed jars keep in a cool, dark pantry for up to 12 months; once opened, refrigerate and use within 2 weeks. The oil may solidify in the fridge; let sit at room temperature for 15 minutes to return to liquid.

Nutrition

Keywords: slow cooker cherry tomato confit, tomato garlic confit, easy canning, cherry tomato preserve, homemade confit, summer tomato recipe, water bath canning

Find it online: https://sweetstirring.com/best-slow-cooker-cherry-tomato-garlic-confit-for-easy-canning/