If you’re looking for a dish that’s simple yet sophisticated, Tomato Confit and Whipped Feta is just the thing. This beautiful pairing brings together the sweet, slow-roasted goodness of tomatoes with the creamy, tangy richness of whipped feta. It’s an appetizer, side dish, or even a light meal that checks all the boxes: vibrant, comforting, and bursting with flavor. The tomatoes cook down to an irresistible, jammy consistency, and when combined with the whipped feta, it’s pure magic. Trust me, every bite is a moment of pure bliss, and you’re going to want to savor every last one.
Why You’ll Love Tomato Confit and Whipped Feta
Here’s why this dish will quickly become a go-to in your kitchen:
- Flavor in Every Bite: The slow-roasted tomatoes become sweet and intense, almost like candy, while the whipped feta is creamy with just the right amount of tang. Together, they create the perfect balance of savory and sweet.
- So Easy, Yet Impressive: This dish looks and tastes like something from a fancy restaurant, but it’s so easy to make. It’s perfect for those days when you want to impress without spending hours in the kitchen.
- Versatile: Serve it on crusty bread for a simple snack, or pair it with grilled meats, roasted vegetables, or a fresh salad for a complete meal.
- Make Ahead: The tomato confit can be made in advance and stored, making it an excellent choice for meal prepping or entertaining.
- Vegetarian & Gluten-Free: This dish is naturally vegetarian and can be enjoyed on its own or paired with gluten-free bread or crackers for a satisfying snack.
Ingredients in Tomato Confit and Whipped Feta
Here’s what you need to make this dish, which brings out the best in fresh tomatoes and creamy feta:
For the Tomato Confit:
- Roma Tomatoes: The perfect variety for confit—sweet, tangy, and full of flavor.
- Olive Oil: To slow-roast the tomatoes and bring out their natural sweetness.
- Garlic: For that savory depth and aromatic warmth.
- Thyme: Fresh thyme infuses the tomatoes with an earthy, herbaceous flavor.
- Salt & Pepper: To season and enhance the natural flavors of the tomatoes.
- Red Pepper Flakes: For a gentle kick of heat, if desired.
For the Whipped Feta:
- Feta Cheese: The main ingredient, adding richness and saltiness.
- Cream Cheese or Greek Yogurt: To help create a creamy, smooth consistency.
- Olive Oil: For added richness and a silky texture.
- Lemon Juice: To balance the richness with a hint of freshness.
- Garlic Powder: A touch of garlic flavor to complement the feta.
(Note: Full measurements are provided in the recipe card below.)
Instructions
Ready to make this delicious, mouthwatering dish? Let’s get started:
Roast the Tomatoes
Preheat your oven to 300°F (150°C). Slice the Roma tomatoes in half and place them cut side up on a baking sheet. Drizzle them with olive oil, and sprinkle with garlic, thyme, salt, pepper, and red pepper flakes if using. Roast for about 1 hour, or until the tomatoes are soft, jammy, and slightly caramelized. The low heat allows the flavors to intensify, creating that sweet, confit texture.
Make the Whipped Feta
While the tomatoes are roasting, prepare the whipped feta. In a food processor, combine the feta cheese, cream cheese (or Greek yogurt), olive oil, lemon juice, and garlic powder. Blend until smooth and creamy. Taste and adjust seasoning with salt, pepper, or more lemon juice as needed.
Assemble the Dish
Once the tomatoes are done, remove them from the oven and let them cool slightly. Spread a generous amount of whipped feta on a serving platter. Top with the roasted tomato confit, making sure to drizzle any olive oil and juices from the roasting pan over the feta for added flavor. Garnish with extra thyme or fresh herbs of your choice.
Serve & Enjoy
Serve this dish with warm crusty bread, crackers, or even alongside grilled meats and vegetables. It’s perfect as an appetizer, a side, or a light meal on its own. Enjoy the combination of rich, creamy feta and the sweet, slow-roasted tomatoes!
Nutrition Facts
Servings: 4
Calories per serving: 250
Total Fat: 22g
Saturated Fat: 9g
Cholesterol: 40mg
Sodium: 600mg
Total Carbohydrates: 7g
Dietary Fiber: 2g
Sugars: 5g
Protein: 6g
Vitamin D: 0µg
Calcium: 200mg
Iron: 2mg
Potassium: 400mg
Preparation Time
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
How to Serve Tomato Confit and Whipped Feta
- Crusty Bread: Serve this with thick slices of toasted sourdough or baguette for a delightful, hearty pairing.
- Grilled Vegetables: Grilled eggplant, zucchini, or bell peppers would make an excellent side for this dish.
- Salad: A simple arugula salad with a light lemon vinaigrette complements the richness of the whipped feta beautifully.
- Wine Pairing: A crisp white wine like Sauvignon Blanc or a light rosé would be the perfect match for this dish.
Additional Tips
- Make it Spicy: If you love a bit more heat, add more red pepper flakes to the tomato confit or drizzle with a spicy chili oil.
- Vegan Version: For a vegan version of whipped feta, use a plant-based feta alternative and swap the cream cheese for cashew cream or coconut yogurt.
- Storage: Store any leftover tomato confit in an airtight container in the fridge for up to 4 days. Reheat gently before serving.
- Meal Prep: Both the tomato confit and whipped feta can be made ahead and stored in the fridge for easy assembling when you’re ready to serve.
FAQ Section
Q1: Can I use other types of tomatoes?
A1: Roma tomatoes are ideal for confit, but you can also use heirloom or cherry tomatoes. Just make sure they’re ripe and flavorful!
Q2: Can I make this dish ahead of time?
A1: Yes! You can make both the tomato confit and whipped feta in advance and store them in the fridge. Just assemble the dish right before serving.
Q3: Can I use a different cheese in the whipped feta?
A1: Yes! Cream cheese or goat cheese can be used in place of feta for a slightly different flavor.
Q4: How do I store leftovers?
A1: Store any leftover tomato confit in an airtight container for up to 4 days in the fridge. The whipped feta should be kept in an airtight container and consumed within 3-4 days.
Q5: Can I freeze the tomato confit?
A1: Yes, you can freeze the tomato confit for up to 3 months. Just thaw it overnight in the fridge before using.
Q6: Can I add herbs to the whipped feta?
A1: Absolutely! Fresh herbs like basil, chives, or parsley would be lovely additions to the whipped feta.
Q7: Can I make the whipped feta without a food processor?
A1: Yes! You can use a hand mixer or mash the feta by hand with a fork for a more rustic texture.
Q8: What can I serve this with?
A1: Serve it with warm pita bread, grilled chicken, roasted vegetables, or a fresh salad for a complete meal.
Q9: Can I make this dish spicier?
A1: Yes! Add more red pepper flakes to the tomatoes or drizzle with a spicy chili oil to give it an extra kick.
Q10: How long will the tomato confit keep in the fridge?
A1: The tomato confit will stay fresh in the fridge for up to 4 days. Just store it in an airtight container.
Conclusion
Tomato Confit and Whipped Feta is one of those dishes that feels like it was made to impress, but really, it’s as easy as it is delicious. The slow-roasted tomatoes bring out the sweetness, and when paired with the creamy, tangy feta, it’s like a flavor explosion in every bite. Whether you’re serving it as an appetizer, a light meal, or as part of a larger spread, this dish is sure to be a hit. So, gather your ingredients and get ready to savor every moment of this mouthwatering creation!
PrintTomato Confit and Whipped Feta
- Total Time: 2 hours 10 minutes
- Yield: 4 servings 1x
Description
Tomato Confit and Whipped Feta is a rich and savory combination of slow-cooked tomatoes and creamy, tangy whipped feta. This delicious pairing works as a vibrant appetizer, a spread for toast, or a perfect side dish. The slow-cooked tomatoes bring out a deep sweetness, while the whipped feta adds a smooth and indulgent texture.
Ingredients
For the 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)
For the 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 the tomato confit:
Preheat the oven to 275°F (135°C).
In a baking dish, combine the cherry tomatoes, olive oil, smashed garlic, fresh thyme, rosemary (if using), salt, and pepper. Toss everything together to coat the tomatoes evenly in the oil and herbs.
Roast in the oven for about 1.5 to 2 hours, or until the tomatoes are soft, slightly wrinkled, and have released their juices.
Once done, drizzle with balsamic vinegar, if desired, and set aside to cool slightly. - Make the whipped feta:
In a food processor or blender, combine the crumbled feta cheese, cream cheese (or Greek yogurt), olive oil, lemon juice, and black pepper. Blend until smooth and creamy. Add water, one tablespoon at a time, to achieve your desired consistency (a spreadable texture is ideal). Taste and adjust seasoning as needed. - Assemble the dish:
To serve, spread a generous layer of whipped feta on a plate or serving dish. Top with the roasted tomato confit and its infused oil. Garnish with additional fresh thyme or rosemary if desired. - Serve:
Serve the Tomato Confit and Whipped Feta with warm crusty bread, crackers, or as part of a Mediterranean-inspired spread. Enjoy the vibrant flavors of this simple yet luxurious dish!
Notes
- The tomato confit can be made ahead and stored in the refrigerator for up to a week. The whipped feta is best served fresh, but can also be made a day ahead.
- Add extra herbs or spices to the whipped feta for a personalized twist, such as garlic, fresh dill, or smoked paprika.
- For a vegan option, substitute the feta with vegan feta and cream cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 2 hours (for the tomato confit)
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 280
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 80g
- Cholesterol: 30mg