If you've never tried making confit tomatoes at home, you're in for a treat! This cherry tomato confit recipe is bursting with flavor thanks to sweet, blistered tomatoes, caramelized garlic, and fragrant fresh herbs like thyme.
Slow-roasting the tomatoes in olive oil brings out their natural sweetness, creating a savory, silky topping that’s perfect for spreading on toast, stirring into pasta, or serving with fresh ricotta cheese and grilled meats. With just a few minutes of prep time and a handful of simple ingredients, it’s an easy and versatile way to preserve your tomato harvest or make store-bought cherry tomatoes taste incredible any time of year.
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What is tomato confit?
Tomato confit is a simple yet flavorful French method of preserving tomatoes by slowly roasting them in olive oil at a low temperature, often with garlic, herbs like thyme or fresh rosemary, and sometimes a touch of spice. The process gently concentrates the natural sweetness of the tomatoes while infusing the oil with rich, savory flavors. Typically made with cherry or grape tomatoes, confit tomatoes become tender, slightly caramelized, and deeply aromatic. Once cooled, they are stored in the infused oil and kept refrigerated, making them a delicious and versatile ingredient you can use in pasta, on crusty bread, with meats, or in salads with a splash of balsamic vinegar. This method is especially popular during summer months as a way to preserve the flavor of homegrown tomatoes or those delicious sweet cherry tomatoes picked up at the local farmer's market.
How to Eat Cherry Tomato Confit
This super easy condiment pairs beautifully with a main course or as a side dish. Here are some of our favorite ways to enjoy it:
- Spoon warm, room temperature, or chilled confit onto crusty bread, optionally with ricotta, goat cheese, or parmesan cheese.
- Stir it into hot pasta with a little reserved pasta water and a little extra olive oil for an instant sauce—add grated parmesan and extra basil if desired.
- Mix into grain salads (like farro or quinoa), green salads, or pasta salad for extra flavor.
- Serve in a small bowl alongside cheeses, cured meats, and crackers as a flavorful condiment.
- Add to grilled cheese, paninis, or wraps for a juicy burst of flavor and sweetness.
- Spoon over scrambled eggs, omelets, or baked eggs (shakshuka-style)
- Pair with grilled chicken, steak, fish, or roasted vegetables for a gourmet touch.
- Delicious as salad dressing with a splash of balsamic vinegar! One of my go-tos!
Should I crush the garlic in the confit?
I personally like roasting the garlic whole! The flavor is not so pungent and yields a milder, sweeter taste. This may help you decide how you want your confit to taste:
- Crushed or smashed garlic: Releases more flavor into the oil and tomatoes, resulting in a stronger garlic aroma.
- Whole, peeled cloves: Infuse the oil more gently and become soft, sweet, and mellow as they roast — almost spreadable, like garlic butter.
If you are like me and prefer a milder garlic flavor and want to eat the cloves whole or spread them on toast, leaving them whole is a great choice.
Cherry Tomato Garlic Confit Ingredients
- 2 pints (about 4 cups) cherry tomatoes
- 15 garlic cloves, peeled and in their whole state
- 6–8 fresh thyme sprigs (or 1½ teaspoon dried thyme)
- 15 fresh basil leaves
- ¼ cup extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Easy Garlic Tomato Confit Recipe
STEP 1: Preheat oven to 350°F. Rinse and pat dry the whole cherry tomatoes. Place them in a 9×13 baking dish or oven-safe skillet in a single layer.
STEP 2: Tuck in the garlic cloves, and thyme sprigs among the tomatoes.
STEP 3: Sprinkle salt and pepper over the tomatoes. Pour the extra virgin olive oil over the top of the tomatoes.
STEP 4: Bake covered tightly with foil for 1 hour, or until the tomatoes are soft, blistered, and and the garlic is caramelized.
STEP 5: For best results, allow the confit to cool for 10 minutes, then add the basil leaves to it. Once cooled completely, transfer to a jar or container, making sure the tomatoes are fully covered in oil. Add more olive oil if needed. Store in an airtight container in the fridge for up to 2 weeks.
TIPS for Homemade Confit
- Basil is delicate and loses its bright flavor and color when cooked for a long time. Adding it while the confit is still warm (but not hot) allows the basil to gently infuse the oil and tomatoes without turning black or bitter.
- Once cooled completely, transfer to a jar or container, making sure tomatoes are fully covered in oil. Add more olive oil if needed.
- Store in an airtight container in the fridge for up to 2 weeks.
Frequently Asked Questions
What is cherry tomato confit?
Cherry tomato confit is a simple recipe where cherry tomatoes are slowly roasted in olive oil with fresh herbs and garlic until they become tender, sweet, and full of flavor. It’s a great way to preserve peak-season tomatoes and enjoy them all year long.
How do you serve cherry tomato confit?
You can spoon it over crusty sourdough bread, toss it with pasta, top grilled meats or fish, or use it as a flavorful base for soups and sauces.
Do I have to use fresh thyme?
Fresh thyme gives the confit its aromatic, earthy flavor, but you can substitute other herbs like rosemary, oregano, or basil. If using dried herbs, use about one-third of the amount.
Can I use other types of tomatoes?
Yes! Grape tomatoes, small Roma tomatoes, or any bite-sized variety will work. Just adjust roasting time slightly depending on size.
How long does cherry tomato confit last?
Stored in a clean, airtight container in the refrigerator, cherry tomato confit will keep for up to 2 weeks. Make sure the tomatoes are fully submerged in oil to maintain freshness.
Can I freeze cherry tomato confit?
Yes — tomato confit freezes beautifully. Transfer to freezer-safe containers or bags and freeze for up to 3 months. Thaw in the refrigerator before using.
Can I use the leftover infused oil?
Absolutely! The garlic- and thyme-infused olive oil is delicious drizzled over roasted vegetables, grilled bread, salads, or pasta.
Is this recipe good for meal prep?
Yes. Make a batch at the start of the week and use it to elevate quick lunches and dinners all week long.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Cherry Tomato Confit Recipe with Garlic and Thyme
Ingredients
- 2 pints cherry tomatoes about 4 cups
- 15 garlic cloves peeled and in their whole state
- 6–8 sprigs fresh thyme or 1½ teaspoon dried thyme
- 15 fresh basil leaves
- ¼ cup extra-virgin olive oil or enough to mostly submerge the tomatoes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350°F. Rinse and pat dry the whole cherry tomatoes. Place them in a 9×13 baking dish or oven-safe skillet in a single layer.
- Tuck in the garlic cloves, and thyme sprigs among the tomatoes.
- Sprinkle salt and pepper over the tomatoes. Pour the extra virgin olive oil over the top until the tomatoes.
- Bake covered tightly with foil for 1 hour, or until the tomatoes are soft, blistered, and and the garlic is caramelized.
- For best results, allow the confit to cool for 10 minutes, then add the basil leaves to it. Once cooled completely, transfer to a jar or container, making sure the tomatoes are fully covered in oil. Add more olive oil if needed. Store in an airtight container in the fridge for up to 2 weeks.
Notes
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- Basil is delicate and loses its bright flavor and color when cooked for a long time. Adding it while the confit is still warm (but not hot) allows the basil to gently infuse the oil and tomatoes without turning black or bitter.
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- Once cooled completely, transfer to a jar or container, making sure the tomatoes are fully covered in oil. Add more olive oil if needed.
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- Store in an airtight container in the fridge for up to 2 weeks.
