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    Category Home » Sauces and Condiments » Cherry Tomato Confit

    Cherry Tomato Confit

    Published: Jan 24, 2022 · Modified: Mar 12, 2023 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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!

    a mason jar filled with cherry tomato confit on a white background

    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.

    Recipe Ingredients

    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.

    a bowl of yellow and red cherry tomatoes, fresh rosemary and thyme, garlic bulbs and olive oil

    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.

    left: a white rectangle baking dish with tomatoes, olive oil, garlic, rosemary and thyme

    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

    What does confit mean?

    “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.

    How can I use cherry tomato confit?

    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.

    a white rectangle baking dish with roasted cherry tomatoes, olive oil and roasted garlic

    Check Out More Delicious Recipes!

    • Oven-Roasted Garlic Confit
    • Quick and Easy Homemade Crostini
    • Marinated Feta with Lemon and Olive Oil
    • Marinated Roasted Peppers
    • Quick Pickled Shallots

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    a mason jar filled with cherry tomato confit on a white background

    Cherry Tomato Confit

    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!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 1 hour
    Servings: 6
    Calories: 507kcal
    Author: Leigh Anderson

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    Ingredient Notes and Substitutions:
    • 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!
    Storing and Re-heating Leftovers:
    • Cherry Tomato Confit will stay fresh in the refrigerator for up to three weeks. Store in an airtight container.

    Nutrition

    Calories: 507kcal | Carbohydrates: 7g | Protein: 2g | Fat: 54g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 39g | Sodium: 406mg | Potassium: 348mg | Fiber: 1g | Sugar: 4g | Vitamin A: 795IU | Vitamin C: 37mg | Calcium: 20mg | Iron: 1mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

    « Crispy Chicken Thighs with Buttermilk Caesar Slaw (Chicken Under a Brick)
    Oven-Roasted Garlic Confit »

    Reader Interactions

    Comments

    1. Ann

      May 19, 2022 at 5:20 am

      5 stars
      Yum!

      Reply

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    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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