This easy-to-make cherry tomato confit is frequently made in our home during the summer months. Made with simple ingredients, this versatile tomato confit recipe is a
If you are in the mood for more confit recipes, then check out my fan-favorite Garlic Confit Toast recipe, next!
Cherry Tomato Confit
This cherry tomato confit recipe is one of my go-to recipes during the summer months. It’s incredibly easy to make and makes for the perfect side or condiment to practically any meal or snack.
Why This Recipe Works
- Simple to make – What I most enjoy about this recipe is the simple prep; add all ingredients to a baking dish, place in the oven, and done!
- Highly versatile – Find out the many applications of this dish and why I make it on repeat when tomatoes are in season.
- Garlic bonus – If you are a tomato and garlic lover, you will be getting the best of both worlds as this recipe calls for confit tomatoes and garlic, a major flavor bomb.
What is Tomato Confit?
Confit is a French cooking term used to describe foods cooked in oil (or sugar, for fruits) using low heat, over a long period of time.
Confit foods like vegetables or meats can last for several months or longer, when stored in a cool, dry place. This method causes bacteria growth uninhabitable and also acts as a great tenderizer for meat.
Tomato confit, however, consists of slow-roasted tomatoes in olive oil, herbs and spices. Sounds complex but I assure you it isn’t.
Some recipes call for slow-roasting at very low heat for 2-3 hours, but my quick tomato confit recipes cuts that time in half by roasting cherry tomatoes in the oven for just 1.5 hours.
The trick? Increase oven temperature for a quicker cook-time, but don’t worry, the result is still fabulous; savory and slightly sweet flavored tomatoes.
Why Should You Confit Tomatoes?
This technique deepens the flavors and draws out the natural sweetness of the fruit. The delicious tasting profile makes it a highly versatile dish; fit for a number of uses.
Ingredients You Will Need
- Cherry tomatoes – If possible, go for a mixture of red and yellow cherry tomatoes, the plumper the better. If using smaller cherry tomatoes, you may have to adjust your cooking time as tomatoes will cook faster.
- Olive oil – Go for quality olive oil. Since this recipe only calls for a few ingredients, you want to be sure to use quality ingredients.
- Garlic – This recipe calls for 2 heads of peeled garlic.
- Herbs – I use rosemary, but feel free to experiment or add thyme, basil and add spices like chili flakes.
- Kosher salt – Added to season the oil and tomato mixture.
How to Make Tomato Confit
- Preheat oven to 350°F.
- Add tomatoes, two heads of peeled garlic, quality olive oil, rosemary, and kosher salt to a baking dish. Be sure that tomatoes, garlic and rosemary are practically submerged in the oil.
- Place in the oven–uncovered–for 1 hour and 30 minutes, checking at the 1 hour and again at the 1 hour 15 minutes mark.
- Remove from the oven when tops to tomatoes are browned. Allow to cool to room temperature.
- Serve with your favorite eats.
Tomato Confit Uses
Of the many ways to use tomato confit, the most common–and my personal favorites–include:
- On toast – This is my favorite ways to enjoy this dish. I typically slice and toast a ciabatta baguette and slather it with the tender garlic, then a few tomatoes–absolute perfection. Or add it to sandwiches and you will have yourself a knock-out meal.
- Hummus – Top hummus with a few spoonfuls of tomato confit and garlic and you will be in heaven.
- Risotto – The flavors marry incredibly well and make for a fantastic meal.
- Topping – Grilled fish, over pasta, polenta, roasted chicken–trust me when I saw it ups the flavor game to roasted or grilled protein, and I’m sure you do not need to reassure you that roasted tomatoes and pasta is a home-run meal. Just be sure to top it with freshly grated parmigiano reggiano, fresh basil and a couple of grinds of black pepper (insert chef’s kiss emoji).
- Charcuterie board – Cheese and charcuterie boards, truly a perfect match. Pair with crostini and soft cheeses like goat cheese, whipped ricotta or try my Whipped Feta recipe–see below photo for reference.
Frequently Asked Questions
How to Store Tomato Confit
Store in a sterile air-tight container in the refrigerator. I typically store leftover confit in a glass container. Be sure to add tomatoes to the jar, first, then fill to the top with oil, making sure tomatoes are submerged in oil.
How Long Does Tomato Confit Last?
When stored properly, a jar of this goodness will last in the refrigerator for up to one month.
What to do with the leftover oil?
Leftover infused olive oil is another bonus! I like to add it to sautéed vegetables, eggs, or use it in place of your typical cooking oil.
Can you Freeze Cherry Tomato Confit?
Yes! There are two ways of doing this. You can freeze leftovers in ice-cube trays, then once frozen, toss in a freezer-safe resealable bag. Simply thaw out or toss in foods while cooking when ready to use. Will keep for up to two months.
Another method is to place leftover confit tomatoes in a freezer-safe container and freeze for up to two months.
Looking for More Recipes with Tomatoes?
Check out some of my favorites:
Loving This Cherry Tomato Confit Recipe?
During the summer months, I always have a jar of this goodness on hand! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!
- 1 pint red cherry tomatoes
- 1 pint yellow cherry tomatoes
- ⅔ cup quality olive oil
- 2 heads garlic, peeled
- 1 spring rosemary, can use thyme or basil
- 1¼ teaspoons kosher salt
- Preheat oven to 350°F.Add tomatoes, peeled garlic, olive oil, rosemary, and kosher salt to a baking dish. Be sure that tomatoes, garlic and rosemary are practically submerged in the oil.
- Place in the oven–uncovered–for 1 hour and 30 minutes, checking at the 1 hour and again at the 1 hour 15 minutes mark.Remove from the oven when tops to tomatoes are browned. Allow to cool to room temperature.
- Serve with your favorite eats.