Cherry tomatoes slow-roasted in a luxurious bath of olive oil, garlic and herbs! This flavorful condiment can be used so many ways like; tossed with fresh pasta, spooned over grilled fish or slathered across crusty bread with whipped goat cheese!
One of my favorite ways to perk up cherry tomatoes is to make a batch of tomato confit! Cooking these tiny tomatoes low and slow in a big bath of olive oil, garlic and herbs intensifies their sweet, delicate flavor.
The best part.. it couldn’t be easier to make. Simply add all of the ingredients to a baking dish and cook for an hour–that’s it. The tomatoes will be soft and jammy and the olive oil will be infused with the flavor from the tomatoes, roasted garlic and herbs. Let everything cool then store in the fridge for up to three weeks.
Cherry Tomato Confit can be used so many different ways and is a great condiment to have on hand for fast, flavorful dinners. The oil too can be used for sautéing, basting or whisking into salad dressings!
If you love this recipe you may also want to check out: Oven-Roasted Garlic Confit, Ricotta Gnocchi with Quick Cherry Tomato Confit as well as Prosciutto Wrapped Halibut with Slow-Roasted Tomatoes.
Here’s what you’ll need to make Cherry Tomato Confit: cherry tomatoes, garlic, olive oil and a few fresh herbs like: rosemary, thyme, oregano or basil.
Recipe Step by Step:
Step 1. Slow-Roast the Tomatoes
To make Cherry Tomato Confit, place all of the ingredients in a medium-sized high sided baking dish then cook uncovered for one hour. Let cool completely.
Step 2. Use or Store
Store the cooled cherry tomato confit in an airtight container in the refridgerator for up to three weeks.
FAQs and Expert Tips
“Confit” comes from the french word confire which translates to preserve in english. The confit method was originally used for preserving foods by cooking them in fat.
You can really use cherry tomato confit so many different ways! Here are a few of my favorites:
• Tossed with freshly cooked pasta, sautéed shrimp and crumbled feta cheese for a fast a flavorful pasta dinner.
• Spooned over whipped goat cheese with grilled bread or crostini for a crowd-pleasing appetizer.
• Served alongside grilled fish or chicken as a fresh and flavorful sauce.
Check Out More Delicious Recipes!
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Cherry Tomato Confit
- 2 pints cherry tomatoes
- 1 ½ c olive oil
- 1 bulb garlic cut in half crosswise
- 3 sprigs thyme
- 2 sprigs rosemary, basil or oregano
- 1 tsp salt
- Preheat the oven to 325 F. Place the tomatoes into a medium-sized, high sided baking dish. Pour the olive oil over top then add in the garlic, herbs and salt.
- Bake, uncovered for 1 hour. Let cool completely.
- Discard the herbs then transfer the tomatoes, garlic and oil to an air tight container. Store in the fridge for up to three weeks.
- Tomatoes: Red, yellow or orange tomatoes.. it doesn’t really matter! As for variety; cherry, grape or Sungold tomatoes are all great.
- Herbs: You can really play around with the herbs in this recipe or even leave them out all together. I like to use a few sprigs of rosemary and thyme but fresh oregano and basil are also delicious!
- Cherry Tomato Confit will stay fresh in the refrigerator for up to three weeks. Store in an airtight container.