Tomato confit is the ultimate slow-roasted dish, where cherry tomatoes are bathed in olive oil, garlic, and herbs, transforming into a rich, flavorful treat. This simple yet elegant recipe is perfect for spreading on toast, mixing into pasta, or serving it at a dinner party will always impress. With just a handful of ingredients and a little patience, you’ll have a versatile dish that enhances any dinner.
Table of Contents
- Ingredients Youll Need to Make Tomato Confit
- Additions, Variations, and Substitutions
- Christopher’s Expert Tips for Making This Recipe
- How to Make Tomato Confit
- Recipe FAQ’s
- Tips for Making Ahead, Leftovers, and Storage
- What to Do with Tomato Confit
- Other Tomato Recipes You’ll Love
- Connect with Me
There’s something magical about slow-roasting tomatoes. Every time I go to the grocery store or farmers market and see a cheap pint of cherry tomatoes, I always need to buy them. Especially since normally a small pint will go for over ten dollars at times. And while cherry tomatoes are tasty in salads, there is something so decadent about slow-roasted cherry tomatoes. I love making tomato confit when preparing for a dinner party, now only is it so delicious, but it’s easy to prepare but also impressive to serve. The result is always pure perfection—soft, juicy tomatoes bursting with flavor, paired with a rich garlic-infused olive oil. Whether you’re hosting guests or just looking to elevate a weeknight meal, tomato confit is a foolproof way to transform ordinary ingredients into something extraordinary.
Ingredients Youll Need to Make Tomato Confit
- Cherry Tomatoes: I prefer using mixed-colored grape tomatoes for an extra pop of color and flavor.
- Garlic: Adds a deep, rich flavor that complements the sweetness of the tomatoes.
- Extra Virgin Olive Oil: A good-quality olive oil is essential for a rich, flavorful confit.
- Fresh Herbs (Basil, Thyme, Oregano, Rosemary): These herbs infuse the oil and tomatoes with their fragrant aromas.
- Salt & Fresh Black Pepper: To season and enhance all the flavors.
Additions, Variations, and Substitutions
Feel free to mix and match herbs based on what’s available to you. Oregano and thyme are great staples, but fresh basil or even a sprig of rosemary can add a different aromatic dimension. Want a little heat? A pinch of red pepper flakes goes a long way in adding a spicy kick. You can also try using larger plum tomatoes—just cut them into smaller pieces to roast evenly.
Christopher’s Expert Tips for Making This Recipe
- Quality Ingredients Matter: Since this recipe uses minimal ingredients, the quality of your olive oil and tomatoes makes all the difference.
- Toss the Herbs Well: Ensure the fresh herbs are coated in olive oil to prevent burning during roasting.
- Use a Toaster Oven: If you’re preparing a small batch, a toaster oven works perfectly and saves energy.
- Check for Doneness: After 1 hour, gently toss the tomatoes to avoid over-caramelization and ensure even cooking.
How to Make Tomato Confit
- Prepare Tomatoes: Start by rinsing 3 cups of cherry tomatoes and pat them dry with a dishcloth or paper towel.
- Preheat the Oven: Set your oven to 250°F. A toaster oven can also be used for smaller batches.
- Combine Ingredients: In a large bowl, add the cherry tomatoes, ¼ cup of olive oil, garlic, basil, rosemary, thyme, salt, and pepper. Toss well, ensuring everything is evenly coated.
- Roast Tomatoes: Spread the mixture on a large rimmed baking sheet in a single layer. Roast in the preheated oven for 1 ½ hours, tossing gently at the 1-hour mark.
- Cool and Store: Once done, allow the confit to cool to room temperature. Remove and discard the herbs before transferring the tomatoes and oil to a jar or airtight container. Store in the fridge for up to 6 weeks or keep on the counter for 3-4 days.
Recipe FAQ’s
Can I use other types of tomatoes for this recipe? Absolutely! Grape, plum, or even large tomatoes work—just cut them to similar sizes for even cooking.
How long can I store tomato confit? Tomato confit can be stored in the refrigerator for up to 6 weeks. Be sure to keep the tomatoes fully submerged in olive oil to extend their shelf life.
Can I freeze tomato confit? Yes, tomato confit freezes well. Store it in an airtight container for up to 3 months. Thaw in the fridge overnight before use.
Tips for Making Ahead, Leftovers, and Storage
Making Ahead: Tomato confit can easily be made ahead of time and stored in the fridge, making it ideal for meal prep. Allow to come to room temperature before using since the olive oil will solidify in the fridge.
Leftovers: Leftovers can be refrigerated and used as needed. Just ensure the tomatoes are submerged in the oil to preserve them.
Freezing: Freeze any excess tomato confit in freezer-safe containers for up to 3 months. Thaw in the fridge before using.
What to Do with Tomato Confit
Tomato confit is incredibly versatile. Here are a few of my favorite ways to serve it:
- Toss it with pasta for a simple, flavorful sauce.
- Spread on crusty bread or toast as an appetizer.
- Add to grain bowls, roasted vegetables, or salads for a burst of flavor.
- Mix with scrambled eggs or serve alongside roasted chicken for a hearty meal.
This roasted tomato confit will quickly become a staple in your kitchen. Whether it’s for a casual weeknight dinner or an elevated side dish at a dinner party, you’ll find countless ways to enjoy it! Let me know if the comments if you found different ways to use it!
Other Tomato Recipes You’ll Love
- Quick Roasted Cherry Tomatoes on Whipped Feta
- 5 Ingredient Tomato Tart
- Roasted Tomato Vinaigrette
- Easy Tomato Galette
- Tomato and Cheese Toast
Connect with Me
For more delicious and easy recipes, follow me on Instagram and join me over on Facebook where I share recipes daily!
Tomato Confit Recipe
This simple and flavorful tomato confit recipe uses cherry tomatoes, garlic, fresh herbs, and extra virgin olive oil, slow-roasted to perfection for any meal.
Ingredients
- 3 cups ripe cherry tomatoes (I used mixed-colored grape tomatoes)
- 4 garlic cloves, smashed and sliced in half
- ¾ cup extra virgin olive oil
- Fresh basil, thyme, oregano, and rosemary (use your favorites!) salt and freshly ground black pepper, to taste
- Optional: A pinch of red pepper flakes for added spice
Instructions
- Preheat your oven to 250°F (120°C).
- Rinse and pat dry the cherry tomatoes. In a large bowl, combine tomatoes, ¼ cup of olive oil, garlic, fresh herbs, kosher salt, and black pepper. Toss everything until evenly coated.
- Spread the tomatoes in a single layer on a rimmed baking sheet lined with parchment paper for easy cleanup.
- Roast the tomatoes for 1 ½ hours, tossing gently at the 1-hour mark to ensure even roasting.
- Once roasted, remove from the oven and allow to cool to room temperature. Remove the herbs and discard. Transfer tomatoes and the oil into an airtight container.
- Store in the fridge for up to 6 weeks or keep on the counter for 3-4 days.
Notes
- Toss with pasta
- Spread on toast or crusty bread
- Add to salads or grain bowls
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
