Cherry Tomato Confit
This cherry tomato confit is one of the simplest, most flavorful ways to preserve the taste of summer. Roasting tomatoes low and slow with garlic concentrates their sweetness and creates a rich, savory oil you'll want to pour on everything. It takes almost no effort and is endlessly versatile!
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This is an amazing way to preserve cherry tomatoes when they are fresh and abundant in the summer, especially if you grow them yourself!
Every August I have more tomatoes than I know what to do with, especially the sweet little cherry tomatoes, and this is one of my favorite ways to make them. Once they are confited, these little guys can be used in so many different ways. It's an easy way to add flavor to just about anything, especially during tomato season!
Cherry tomato confit is what happens when you roast tomatoes and garlic low and slow in the oven with a bit of olive oil. The gentle heat draws out their sweetness and concentrates their flavor, turning them into rich, jammy morsels that are perfect for spooning over crostini, tossing with pasta or jazzing up even the simplest dish.
It's a low-effort, high-reward recipe that works best with small, meaty tomatoes like grape, cherry, or my favorite, sun golds.
What is Confit?
Confit is a traditional technique that involves slowly cooking food in fat at a low temperature over an extended period. While originally used to preserve meat like duck, it works beautifully with vegetables too.
In this case, tomatoes are gently slow-roasted in olive oil, allowing them to soften, sweeten, and infuse the oil with an intense tomato flavor.
They're different from oven-roasted tomatoes that are cooked at a higher temperature, which develop more caramelized char and less buttery infused richness.
Want more tasty summer tomato recipes? Try my grilled pan con tomate, a this juicy summer tomato risotto with fennel or this colorful heirloom heirloom tomato salad with blue cheese and crispy shallots.
Why This Recipe Works
- Slow roasting caramelizes the tomatoes and intensifies their natural sugar for deep flavor.
- Infuses the olive oil with a rich natural aroma that can be used as a dip or in sauces, marinades and salad dressings.
- The best way to preserve in-season tomatoes and improve the flavor of out-of-season tomatoes. Works year-round!
- Flexible, versatile and easy to adapt with different herbs, spices and flavors.
Ingredient Notes
Cherry or Grape Tomatoes - Use good quality, in-season cherry tomatoes from a garden or farmer's market for best results. They tend to have less water content and a nicer texture, especially when slow roasted. However, grape tomatoes from the grocery store are a great way to make this out of season when they typically lack flavor. Avoid larger varieties, like beefsteak tomatoes.
Olive Oil - Choose a high quality extra virgin olive oil, since the final product relies heavily on its flavor. Learn more about selecting great olive oils in my Italian pantry guide to olive oil and vinegars.
Garlic Cloves - Lightly smashed garlic cloves add flavor to both the tomatoes and the oil. They mellow as they cook and become soft, sweet, and spreadable. Add as many as you like.
Fresh Thyme + Basil - Use fresh herbs, not dried. Feel free to switch them up depending on what you have on hand. Oregano, rosemary, parsley, chives, dill and mint all work well.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- 9x13 Baking Dish
- Sheet Pan (to catch spills)
- Parchment Paper (optional, for easy cleanup)
- Small Bowl
- Measuring Spoons
- Food Processor (for turning into sauces)
- Airtight Container (for storage)
- Slotted Spoon
How to Make Roasted Tomato Confit
- Preheat your oven to 300°F.
- Place the tomatoes in a 9x13 baking dish, trying to keep them in a single layer as much as possible (some overlap is okay). Pour in the olive oil.
- Scatter the smashed cloves of garlic and thyme sprigs over the tomatoes. Season with sea salt or Kosher salt and freshly cracked black pepper.
Pro Tip: Place your baking dish on a sheet pan to catch any oil that might bubble over during cooking.
- Roast for 1-1½ hours. Check after 1 hour. The tomatoes should be softened, with slightly wrinkly skins, and some just starting to burst.
- Remove the dish from the oven and let it cool for about 10-15 minutes.
- While still warm, stir in the fresh basil. It will wilt slightly and infuse its flavor.
Pro Tip: Don't discard the infused oil! Use it in salad dressings, to roast vegetables, to dip bread or top sandwiches and pizza.
- Transfer the tomatoes and oil to an airtight container and refrigerate once fully cooled.
Tips for Success
- Oven temperatures can vary. For your first time making this, check a little early to avoid over-roasting.
- Don't mince the fresh garlic. A light smash is all you need to release flavor without burning.
- Use good quality ingredients since you'll taste every component in the final product.
- For easier cleanup, line your baking dish with parchment paper or place it on a cookie sheet to catch drips.
Variations
- Add a pinch of red pepper flakes if you want a little heat.
- Swap thyme for rosemary, sage, or oregano and swap basil for parsley, mint, dill or chives.
- Use medium plum tomatoes or roma tomatoes cut into halves if you don't have cherry tomatoes.
- Blend confit with a bit of pasta water for a silky pasta sauce.
How to Use Cherry Tomato Confit
There are so many different ways to use this slow-roasted tomatoes confit!
Try them spooned over crostini for a quick bruschetta, or paired with soft cheeses like burrata or goat cheese for a roasted caprese salad. Pile them onto toasted bread or homemade focaccia along with homemade ricotta and a spoonful of either pistachio pesto or classic basil Genovese pesto.
Blend them with a little of their oil and water to create a rich tomato sauce that can be used to top pizzas using my homemade Neapolitan pizza dough, tossed with hot pasta or can replace the marinara sauce in crispy chicken parm.
Whisk the tomato oil with a splash of white balsamic vinegar or lemon juice to make a vinaigrette to dress tender greens or pasta salad.
Storage Tips
Store cooled tomato confit in an airtight container in the refrigerator for up to 2 weeks. The oil will solidify when cold. Just let it sit at room temperature or warm gently over medium heat to liquefy before using.
You can also freeze tomato confit in small batches using freezer bags or jars. Just leave space for expansion and thaw in the fridge overnight.
FAQs
Yes, other types of tomatoes work but it's best to cut them into smaller pieces. Roma or medium plum tomatoes halved lengthwise work well since they contain less liquid, just adjust the cooking time slightly.
They're very similar, but slow roasted tomatoes are often cooked at higher heat with less oil, producing more char and chew. Tomato confit is submerged in oil and roasted at a lower temperature for a softer, silkier texture.
Fresh herbs are best, but you can use dried thyme in place of fresh. However, do not use dried basil, it will result in a much different flavor. Reduce the amount by half, as dried herbs are more concentrated.
Yes, as long as you keep it refrigerated and consume within 2 weeks. Do not store at room temperature for food safety reasons.
Definitely! Use a stick blender or food processor to puree the tomatoes and oil into a luscious, spoonable sauce that's perfect over pasta or grain bowls.
Sun-dried tomatoes are dehydrated over a long amount of time, while confit uses fresh tomatoes cooked slowly in oil. Confit tomatoes are soft and juicy while sun-dried ones are chewy and intense.
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Slow Roasted Cherry Tomatoes (Tomato Confit)
Ingredients
- 2 pounds cherry tomatoes washed and dried
- 8 cloves garlic peeled and lightly smashed
- 6 sprigs fresh thyme
- 1 cup extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- fresh basil leaves
Instructions
- Preheat your oven to 300°F.
- Place the tomatoes in a 9x13 baking dish, trying to keep them in a single layer as much as possible (some overlap is okay). Pour in the olive oil.
- Scatter the smashed garlic cloves and thyme sprigs over the tomatoes. Season with salt and black pepper.
- Roast for 1 - 1½ hours. Check after 1 hour. The tomatoes should be softened and some may have started to burst.
- Once cooked, remove the dish from the oven. Let it cool slightly in the baking dish for about 10-15 minutes.
- While still warm (but not piping hot), stir in fresh basil leaves. They will wilt slightly.
- Store in the fridge for up to 2 weeks. The oil will solidify; let it come to room temperature or gently warm to liquefy before serving.
Notes
- Oven temperatures can vary. For your first time making this, check a little early to avoid over-roasting.
- Don't mince the fresh garlic. A light smash is all you need to release flavor without burning.
- Use good quality ingredients since you'll taste every component in the final product.
- For easier cleanup, line your baking dish with parchment paper or place it on a cookie sheet to catch drips.
- Don't discard the infused oil! Use it in salad dressings, to roast vegetables, to dip bread or top sandwiches and pizza.
Couldn’t be easier and yields a delicious rich summery confit which I can’t wait to use in multiple ways, on pasta, on scrambled eggs, as an app with some ricotta on baguette, etc. I keep snagging spoonfuls when I see it in the fridge. Even worth it just for the infused oil!
Thanks An!! So glad you loved this one. 🙂 Appreciate you taking the time to leave a review!!
Not yet but I can't wait to try. This looks Divine.
Thanks Corey
Thanks Maria!