Name: Cherry Tomato Confit Recipe with Garlic and Thyme
Prep time: 10 min
Total time: 60 min
Ingredients: 2 pints cherry tomatoes (about 4 cups ); 15 garlic cloves (peeled and in their whole state); 6–8 sprigs fresh thyme (or 1½ tsp dried thyme); 15 fresh basil leaves; 1/4 cup extra-virgin olive oil (or enough to mostly submerge the tomatoes); 1 teaspoon kosher salt; 1/2 teaspoon black pepper

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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.

White baking dish filled with colorful cherry tomatoes, whole garlic cloves, and fresh thyme sprigs submerged in olive oil, prepared for oven-roasted tomato confit with garlic and herbs.

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.

Uncooked cherry tomatoes in a baking dish surrounded by garlic, thyme, basil, olive oil, salt, and pepper—ingredients for tomato confit.

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.

Hand adding peeled garlic cloves to a baking dish of multi-colored cherry tomatoes, surrounded by thyme, olive oil, basil, and spices.

STEP 2: Tuck in the garlic cloves, and thyme sprigs among the tomatoes.

Hand pouring golden olive oil over cherry tomatoes, garlic, and thyme in a white baking dish to prepare tomato confit.

STEP 3: Sprinkle salt and pepper over the tomatoes. Pour the extra virgin olive oil over the top of the tomatoes.

Roasting pan covered in aluminum foil, sealing in cherry tomato confit ingredients for oven baking with garlic and thyme.

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.

Sourdough Breads to Pair with Tomato Confit