Slow-roasted cherry tomato confit is the easiest way to turn a handful of fresh cherry tomatoes into something luxurious, flavorful, and totally versatile. This simple confit recipe makes an irresistible addition to everything from pasta and toast to grilled proteins and cheese boards.
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The backstory.
I had cherry tomatoes coming out of my ears-literally a deluge from the garden all at once. I was tossing them into salads, roasting trays full for dinner, even handing them off to neighbors... and still had more. That's when I started making cherry tomato and garlic confit. It's hands-down the most delicious way to preserve their flavor-and now it's something I make on repeat, even when I don't have a garden overload.
xoxo Kori
It's a must-make.
You'll want to keep a jar of this in your fridge at all times-trust me, it's that good.
- Packed with flavor - roasting in extra virgin olive oil turns sweet cherry tomatoes into jammy bites of sunshine.
- Super versatile - from pasta to toast to cheese boards, tomato confit works with it all.
- Low effort, big reward - this easy confit recipe uses just a few minutes of hands-on time.
- Naturally healthy - it's full of fresh ingredients and healthy fats with less saturated fat than store-bought spreads.
When life gives you too many cherry tomatoes… make confit. It's like garden gold in a jar.
Let's talk texture and flavor.
Imagine biting into a tomato that's soft, silky, and just starting to collapse-juicy, sweet, and rich with olive oil, garlic, and fresh herbs flavor. The slow-roasting process transforms each cherry tomato into a little flavor bomb. The garlic mellows and the fresh thyme sprigs infuse everything with a subtle earthiness, while the olive oil takes on all that savory tomato essence for an extra delicious drizzle.
What you'll need.
Here's what you're going to need to make this cherry tomato confit:
- Cherry tomatoes: when slow-roasted, they become soft, jammy, and super sweet-perfect for spreading or tossing into just about anything.
- Garlic cloves: mellow in the oven and release rich, sweet, and savory flavor into the oil.
- Extra virgin olive oil: you'll want a good quality olive oil for roasting, the end flavor will be that much better.
- Kosher salt: enhances the natural sweetness of the tomatoes.
- Ground black pepper: adds a mild bite that works beautifully with the oil and garlic.
- Fresh thyme: earthy, citrusy notes that infuse the oil and tomatoes during roasting. You could also use fresh rosemary or fresh basil. Fresh basil chiffon cut looks beautiful as a garnish.
- Optional: crushed red pepper flakes for a mild heat that you can build to your tolerance level.
If you're swimming in cherry tomatoes like I was, you'll love putting them to use in all kinds of ways beyond this confit. Try my Roasted Cherry Tomato Pasta for a quick and satisfying dinner, or make a Cherry Tomato Caprese Salad for something fresh and simple. Craving comfort? A bowl of Roasted Cherry Tomato Soup hits the spot. And for brunch lovers, the Tomato Mozzarella Caprese Frittata is always a crowd-pleaser. For perfect enchiladas, make this Cherry Tomato Red Enchilada Sauce.
Customize it your way.
This cherry tomato confit is super flexible-here are some tasty twists to try:
- Use basil instead of thyme for a more summery flavor.
- Add a strip of lemon peel for a bright citrusy finish.
- Use shallots in place of garlic cloves to make it a bit more savory.
- Use grape tomatoes or a mix of heirloom cherry tomatoes for variety in size, color, and sweetness.
- Add a mild chili oil (or swirl in a touch after baking) for more heat.
- Add thinly sliced shallots for a sweet-savory depth.
- Use fresh oregano and a dash of lemon zest for a Greek-inspired variation.
- Sprinkle with a pinch of sugar if your tomatoes aren't very sweet.
Flexible dietary swaps.
Looking for ways to adapt this cherry tomato confit recipe to fit your needs?
- Lower fat - reduce the amount of extra virgin olive oil used. Use just enough to just start covering the tomatoes.
- Low FODMAP - swap the garlic cloves with garlic-infused oil to avoid triggering symptoms while keeping that garlicky flavor.
- Low sodium - reduce or omit the added salt in this recipe. Add other aromatics for flavor such as fresh herbs or seasonings.
How to make cherry tomatoes confit.
Here's how to make cherry tomato confit - easy and delicious every time:
Add ingredients.
Add cherry tomatoes, garlic, fresh herbs, red pepper flakes (if using), salt, and pepper to a 12" baking dish.
Add oil
Drizzle the extra virgin olive oil over the top, and enough to come halfway up the tomatoes.
Roast
Roast until the tomatoes are soft, wrinkly and jammy.
Set and serve
Let it cool slightly, remove any herb stems and serve warm or chilled.
How to enjoy it.
Cherry tomato confit is endlessly usable and makes everything better, these are amazing:
- Spooned over grilled steak, salmon, or chicken.
- Spread on avocado toast with ricotta (above) or goat cheese.
- Tossed into warm pasta with basil and Parmesan.
- Served with roasted veggies and grain bowls.
- Packed into sandwiches or layered on flatbreads.
- Swirled into risotto or served with a cheese board.
Kori's tips.
- Don't overcrowd the baking dish-space helps the tomatoes roast evenly
- Use high-quality virgin olive oil-it soaks up all the flavor and can be reused
- Add a splash of balsamic vinegar for extra depth if you like things tangy
- Store leftovers in an airtight container in the fridge-use the oil over everything! It makes a great bread dipping sauce with a little salt added.
FAQ's
Let it cool completely, then transfer to an airtight container and refrigerate. It will keep for up to 10 days.
Yes! Freeze tomato confit in small containers for up to 3 months. Thaw in the fridge before using.
Gently warm in a skillet over low heat or enjoy at room temperature-no microwave needed.
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📖 The recipe.
Confit Cherry Tomatoes
Ingredients
- 2 pints cherry tomatoes about 4 cups, rinsed and dried
- 6 to 8 garlic cloves peeled and smashed
- 4 to 6 sprigs fresh thyme or rosemary or oregano
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper
- ½ to ¾ cup extra virgin olive oil enough to come halfway up the tomatoes
- Optional: pinch of red pepper flakes (plus extra to taste)
Instructions
- Preheat oven to 250°F (120°C). In a small baking dish or oven-safe skillet, add the cherry tomatoes, garlic, herbs, and red pepper flakes (if using).
- Sprinkle with salt and pepper, then pour in the olive oil. The oil should come up about halfway up the tomatoes-add more if needed.
- Roast for about 1 hour, or until the tomatoes are soft, wrinkled, and just beginning to burst. They should still hold their shape but be jammy and tender.
- Let cool slightly. Remove the herb stems and discard. Serve warm, at room temperature, or chilled.
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