Cherry Tomato Garlic Confit Grilled Cheese
Cold rainy season means cozy foods, and this oven roasted Tomato Garlic Confit Grilled Cheese will go so well with a delicious Tomato Soup. My parents’ garden had an abundant cherry tomatoes and garlic harvest this season, and this oven roasted confit recipe puts them to great use. Combined with crunchy toasted bread and warm melty cheese, this confit becomes a comforting grilled cheese with garden-fresh flavors.
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Grilled Cheese and Tomato Soup – The Perfect Combo
As soon as the air turns crisp and the leaves start falling, I know it’s time for the classic tomato soup and grilled cheese combo again. Crispy, melty grilled cheese dipped into a fruity, yet rich tomato soup hits the spot every time the heart needs soothing. Today’s grilled cheese has an extra yummy addition: an herby, garden-fresh tomato and garlic confit.
Healing with My Parents’ Garden Harvest
Finding happiness again after loss is slow, but I am getting better. It’s about finding the things that put a smile on my face. I’m finding my new routines, like making myself a strawberry matcha latte before a day of garden harvest and cooking with my mom and Dom.
It’s currently soup season, so we’re going to make some comforting meals featuring tomatoes from my parents’ garden. There’s nothing better than roasted tomato soup and grilled cheese—it’s the perfect combo to eat while having a “Afterlife” marathon on Netflix.
Gut Healthy Cherry Tomato and Garlic Confit
I’ve been focusing on making yummy food that’s good for gut health, and this roasted tomato and garlic confit recipe might be one of my recent favorites. Tomatoes and garlic are packed with antioxidants, so not only does this confit taste delicious, it’s great for your gut and immune system.
This confit is so simple, all it needs is cherry tomatoes, garlic rosemary, olive oil, salt, pepper, and an hour in the oven. The garlic and tomato oil add so much flavor and taste amazing on anything, especially on top of a grilled cheese. If you keep a big batch of this confit in your fridge, you can have this grilled cheese anytime in 10 minutes.
Confit Grilled Cheese Ingredients
- 300 g cherry tomatoes about 10-12 oz
- 4-5 garlic cloves whole
- 1 sprig rosemary
- 2-3 tablespoons olive oil for roasting confit
- Salt and pepper to taste
- 8 slices sourdough bread or No Knead Bread
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
How To Make Tomato Garlic Confit Grilled Cheese
- Preheat the oven to 425°F (220°C).
- Prepare the baking dish: In a large baking dish, spread cherry tomatoes and garlic evenly across the bottom.
- Season Confit: Add olive oil, salt, and pepper and mix well.
- Roast the vegetables: Roast confit in the preheated oven for about 1 hour or until vegetables are tender and caramelized.
- Add Confit: Take two pieces of sourdough bread and smear scoops of tomato and garlic confit over both slices.
- Assemble Sandwich: Sprinkle shredded cheese on top of one, and sandwich the other slice of bread over the cheese.
- Grill The Sandwich: Add 1-2 spoonful of the oil from the confit in a pan on medium high, and place the sandwich over it. Let it toast for 3-4 minutes or until golden brown. While it’s toasting, add more confit oil on the top.
- Finish Grilling: Flip the sandwich, and toast the other side for 3-4 minutes or until golden brown.
Pair this Grilled Cheese with a refreshing side dish!
Cherry Tomato Garlic Confit Grilled Cheese
By Tiffy Cooks
Ingredients
- 300 g cherry tomatoes about 10-12 oz
- 4-5 garlic cloves whole
- 1 sprig rosemary
- 2-3 tablespoons olive oil for roasting confit
- Salt and pepper to taste
- 8 slices sourdough bread or No Knead Bread
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the baking dish: In a large baking dish, spread cherry tomatoes and garlic evenly across the bottom.
- Season Confit: Add olive oil, salt, and pepper and mix well.
- Roast the vegetables: Roast confit in the preheated oven for about 1 hour or until vegetables are tender and caramelized.
- Add Confit: Take two pieces of sourdough bread and smear scoops of tomato and garlic confit over both slices.
- Assemble Sandwich: Sprinkle shredded cheese on top of one, and sandwich the other slice of bread over the cheese.
- Grill The Sandwich: Add 1-2 spoonful of the oil from the confit in a pan on medium high, and place the sandwich over it. Let it toast for 3-4 minutes or until golden brown. While it’s toasting, add more confit oil on the top.
- Finish Grilling: Flip the sandwich, and toast the other side for 3-4 minutes or until golden brown.
