Cherry Tomato Confit is one of summer’s best gifts: a concentrated taste of late-season tomatoes captured in silky olive oil. This slow-roasted confit softens the skins, caramelizes sugars and melts garlic and herbs into the tomatoes so they become jammy, bright and deeply flavorful. Use the result to top crusty bread, toss with pasta, spoon over burrata, or as a rich, rustic pizza base.
What is tomato confit?
Confit is a gentle cooking and preservation method in which ingredients are slowly cooked and stored in fat. Traditionally used for meats, the same technique works beautifully with vegetables. For cherry tomato confit, tomatoes roast slowly in olive oil until they break down and concentrate into silky, sweet pockets of flavor. The oil carries aromatics—garlic, herbs and salt—so every bite is layered and balanced.
Originally a way to preserve food, confit today is as much about flavor as it is about storage. Slow cooking intensifies the tomato’s natural sweetness and acidity while the oil smooths and preserves those flavors.
Cherry Tomato Confit is made with just a few simple ingredients
This recipe relies on minimal components that combine to create a deep, summery result.
- Cherry tomatoes — Choose ripe, flavorful varieties. The skins are thin, so peeling is unnecessary.
- Olive oil — The tomatoes roast in a bath of oil that becomes infused with tomato flavor. Use a good-quality, neutral olive oil for cooking and reserve the most prized oil for finishing.
- Garlic — Smashed cloves roast until sweet and mellow; they add savory depth to the confit.
- Fresh herbs — Basil and thyme are classic; oregano, rosemary or tarragon also pair well. Add a pinch of red pepper flakes if you like heat.
- Salt — Essential for pulling out and enhancing the tomato’s flavor.
How to confit cherry tomatoes
The method is straightforward: combine, coat, and roast low and slow. The hands-on time is minimal; most of the work is passive roasting.
Get your sheet together
Arrange tomatoes in a single layer on a sheet pan or in a shallow baking dish. Add smashed garlic cloves and scatter your chosen herbs. Season with sea salt, then pour enough olive oil to coat and partially submerge the tomatoes. Toss gently so everything is evenly coated.
It may look like a lot of oil, but the tomatoes cook in that oil and the result is a rich, infused mixture. The oil both preserves and carries the finished flavor.
Roast it low & slow
Set the oven to 250°F (about 120°C). Roast the tomatoes for 2–3 hours, checking occasionally and turning them gently so they brown evenly and don’t stick. The tomatoes are done when they have begun to shrivel and the skins are caramelized along the edges. The aroma while roasting is irresistible — warm, herbaceous and slightly sweet.
Once cooled slightly, remove and discard the garlic and herb stems if you prefer, then transfer the tomatoes and oil to jars or storage containers.
Storing Tomato Confit
Because confit preserves flavor, it’s ideal to make a large batch and keep portions handy. The simplest storage methods are refrigeration or freezing.
Store in the refrigerator
Allow the confit to cool, then transfer to an airtight container. Pour olive oil over the tomatoes so they are completely submerged; this helps protect them from air and preserves flavor. Properly stored, refrigerated confit will keep for up to two weeks. Note: the oil will solidify when chilled—bring to room temperature before serving so the oil loosens and the tomatoes soften.
Freeze portions for long-term storage
If you don’t can, freezing works well. Divide the confit into freezer-safe containers and freeze for up to three to four months. Thaw gently and rewarm, or toss frozen confit into hot pasta to defrost and form an instant sauce.
How to enjoy Tomato Confit
There are endless ways to use cherry tomato confit. A few favorite ideas:
- Stir into cooked pasta with a splash of pasta water and grated cheese for a quick, vibrant sauce.
- Spoon onto toasted bread with fresh ricotta or burrata for an elegant crostini or snack board component.
- Top pizza in place of or alongside tomato sauce for a concentrated burst of flavor.
- Serve on grilled bread with a poached egg for breakfast or brunch.
Toast with ricotta, pile on confit and finish with microgreens or basil for a simple, satisfying meal. The concentrated tomato flavor elevates everything it touches.
Recipe
Cherry Tomato Confit
Author: Becky Sue of Baking The Goods
Total Time: 2 hours 10 minutes
Yield: about 3 cups
Description
Slow-roasted cherry tomatoes with garlic and fresh herbs, cooked gently in olive oil until jammy and deeply flavored. Use as a spread, sauce or topping to capture the taste of summer.
Ingredients
- 3 pints cherry tomatoes, mixed or all one variety
- 1 cup olive oil
- 4–6 cloves garlic, peeled and lightly smashed
- 10–12 fresh basil leaves
- 6–8 sprigs lemon thyme or plain thyme
- 2–3 sprigs fresh oregano
- 1 teaspoon fine sea salt
Instructions
- Preheat the oven to 250°F (about 120°C).
- Wash the tomatoes and remove stems.
- Arrange the tomatoes in a single layer on a baking sheet or shallow baking dish.
- Season with sea salt, add smashed garlic and herbs, then drizzle with olive oil. Stir gently to coat.
- Bake 2–3 hours until the tomatoes begin to shrivel and brown at the edges, turning occasionally to prevent sticking.
- Remove from the oven and let cool. Discard garlic cloves and any large herb stems if desired.
- Transfer tomatoes and oil to an airtight container. Store in the refrigerator, fully submerged in oil, for up to two weeks, or freeze in portions for three to four months. Bring to room temperature before serving if chilled.
Notes
This recipe is flexible: add shallots or onions, swap herbs, or add a pinch of red pepper flakes. Keep tomatoes submerged in oil to extend freshness. If freezing, use freezer-safe containers and thaw gently before use. The olive oil will solidify when cold—let the confit come to room temperature so the oil loosens and the tomatoes regain their texture.
- Prep Time: 10 minutes
- Cook Time: 2 hours