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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.

A glass jar filled with tomatoes and garlic cloves in oil, placed on a black-and-white checkered cloth, surrounded by whole tomatoes.

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:

A bowl of tomatoes, a bottle of olive oil, a green dish with salt and pepper, and a bulb of garlic arranged on a white tiled surface.

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.

Open jar of marinated cherry tomatoes and pearl onions on a checkered cloth, next to a few fresh tomatoes. Two crackers topped with cheese and cherry tomatoes are on the side on a white surface.

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

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

A glass jar filled with tomatoes and garlic cloves in oil, placed on a black-and-white checkered cloth, surrounded by whole tomatoes.

Tomato Confit

Tomato confit is cooked low and slow to make the most of summer's cherry tomatoes.
Author : Megan Myers
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 16
Calories 187 kcal

Ingredients
  

  • 1 pound cherry tomatoes
  • 1 head garlic, halved
  • 1 1/2 cups olive oil, or grapeseed or canola oil
  • Salt and pepper
  • Thyme or rosemary, optional

Instructions

  • Heat oven to 250°F.
  • Add tomatoes and halved garlic bulb to a small baking dish. Cover completely with olive oil. Season with salt and pepper, and add herbs if using.
  • Bake for 1 1/2 to 2 hours, until tomatoes are soft and bursting. Stir a few times during cooking to ensure the tomatoes are cooking evenly.
  • Transfer tomatoes to an airtight container. Peel garlic cloves and add as well. Pour over infused oil to cover. Any extra oil can be strained and added to another container.
  • Store in the refrigerator and use within 2 weeks.

Notes

  • DO NOT store at room temperature. Tomato confit must be stored in the refrigerator.

Nutrition

Calories: 187 kcalCarbohydrates: 2 gProtein: 0.4 gFat: 20 gSaturated Fat: 3 gSodium: 4 mgPotassium: 69 mgFiber: 0.2 gSugar: 1 gIron: 0.3 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Please leave a rating and comment below!
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About Megan

I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…

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