Cherry Tomato Confit

cherry tomato confit

On a recent trip to St.Andrew's by the Sea - we had the great pleasure of meeting the Algonquin Resort's Executive Chef Lisa Aronson.

corn butter et al Chef Lisa AronsonChef Lisa graciously invited us to a scrumptious seaside feast and we were there to watch her work her culinary magic.

You can catch the full episode by clicking here and you can enjoy her recipe for a delicious part of our meal - the Cherry Tomato Confit.

Chef Lisa assures us it's simple to make - all we know for sure is that it's simply delicious.  You can watch how she uses it in our lovely lobster lunch by clicking on the picture of us to the right.

Thanks for sharing Chef Lisa - you're right sweet!!!


-          1 pint of ripe cherry or grape tomatoes,
-          250-375 ml olive oil
-          1 med-lg shallot, peeled and thinly sliced
-          2 cloves garlic, smashed
-          3 sprigs fresh rosemary
-          3 sprigs fresh thyme
-           Mason jar or bowl


In a small pot place all food ingredients and bring up to a slight simmer, reduce heat and let seep for about 30 minutes or until the tomatoes are soft.

Remove from heat and let cool.

Once at cooler temperature (room temp or lower) place in a mason jar or other food storing item until ready to be served.

serving and tips

Please note that these directions are not for preserving although this recipe could very well be changed for those needs.

easy recipe

While you're here check out Chef Lisa's recipes for Corn Butter and Warm Potato Salad - click on the pictures to be linked to the recipe.

corn butter stillwarm potato salad recipe

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Click here to listen and download SEA AND BE SCENE...And HEARD with special guest RACHEL BECK