Tomato Confit

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Slow-roasted tomatoes are transformed into a delicious topping for burrata, pasta, or bread with this tomato confit recipe. The perfect way to use extra cherry tomatoes!

Cherry tomatoes are always one of the stars of my garden. That means we have more than enough for salads and snacking, and at some point their ripening outpaces our eating.

Every year I make at least one batch of tomato confit with the extra tomatoes. I love how the slow roasting really brings out the tomato flavor, making it an even better topping for pasta, pizza, and more.

If you made my garlic confit you know how easy this will be. Simply roast low and slow, and you’ll have wonderfully tempting tomato confit!

Ingredients for tomato confit

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Cherry tomatoes – You can use any variety of cherry tomato. A mixture of varieties gives you a nice blend of flavors and colors, but regular red cherry tomatoes will do as well! Grape tomatoes will also work.

Garlic – I use a whole head of garlic here to help infuse the olive oil we’re cooking with. The garlic cloves are also a delicious addition to the confit!

Olive oil – You’ll want to use enough olive oil to cover the tomatoes as they cook down. Use a good-tasting oil.

Salt and pepper – To taste.

Herbs – Herbs like thyme or rosemary are optional for flavoring the tomatoes. Depending on what you plan to do with the tomatoes, you might prefer to leave the herbs out.

How to make this recipe

Heat your oven to 250°F.

Wash the tomatoes and pile them into a baking dish. If using the garlic, slice the bulb in half and nestled it among the tomatoes.

Pour in olive oil to the tops of the tomatoes. It might not cover all the way, but as the tomatoes cook down they will submerge more. Season with salt and pepper, and add a sprig or two of thyme or rosemary if using.

Place in the oven and cook for 1 1/2 to 2 hours, until the tomatoes are soft and bursting. 

You can stir halfway through to help the tomatoes cook evenly.

Let cool and spoon the tomatoes into a jar or airtight container. Remove the garlic cloves from the peels and add those as well. Pour over enough of the olive oil to cover.

Store in the refrigerator. Use the tomatoes within a few days. You’ll notice the olive oil will solidify in the refrigerator. Simply rewarm gently to melt.

Ways to use tomato confit

One of my favorite ways to enjoy tomato confit is to toss it with angel hair pasta for a simple dinner.

It’s also delicious served with burrata, ricotta, or goat cheese for an appetizer. Enjoy with crackers or crostini.

Add tomato confit to an omelet or a cheese quiche, or serve over grilled meat like chicken or steak.

You’ll love this easy and flavorful way to enjoy cherry tomatoes!