This tomato confit elevates simple cherry tomatoes into a mouthwatering condiment with just one hour in the oven. If you love tomatoes, this recipe is for you!
Tomato season is my favorite. Every year, I make it my mission to capture the peak flavor of all the tomatoes I can get my hands on and figure out different ways to serve them. I love this vibrant tomato confit because the slow-roasting in oil technique draws out their natural sweetness, and the hint of garlic flavor is *perfection*.
Whether I’m planning to host dinner or just meal prepping for my family, this tomato confit is great to have on hand in my fridge. My favorite ways to enjoy it are on a toasted baguette with ricotta cheese, as a topping for hummus or eggplant salad, and with pasta or grilled chicken. The options are truly endless!
Did you know? “Confit” means “to preserve” in French. This process of preserving food in fat was very common before refrigeration was invented.
How To Make Tomato Confit
“Confit” is one of those words that may sound intimidating to the average home cook, but I promise that once you see how easy this tomato confit is to make, you’ll never look back.
- Prepare the tomatoes, garlic, and herbs: Arrange the tomatoes, garlic, and herbs in a small baking dish or oven-safe skillet in a single layer.
- Add the oil and salt: Sprinkle in the salt, then pour in the oil until the tomatoes are nearly submerged.
- Bake the mixture: Bake at 350°F for 60 minutes, or until the tomatoes are starting to burst. Cool the confit, then enjoy!
Hot tip: The leftover infused oil is liquid gold! Use it in dressings, drizzles, or cooking.
Tips For the Best Tomato Confit
I’ve worked with tomatoes for practically my entire life, and these simple tips have made all the difference in my tomato confit…
- Use ripe tomatoes. Look for bright red, firm, and fragrant cherry/grape tomatoes (preferably still on the vine) for the best flavor.
- Pick your favorite herbs. I try to use whatever fresh herbs I have on hand. Thyme, rosemary, and oregano are my favorites, but I also love adding a few fresh basil leaves at the end for freshness.
- Avoid overcrowding the pan. Use a pan that is large enough to accommodate all the tomatoes. If the tomatoes are not in a single layer, they won’t cook evenly.
- Add enough oil. To prevent the tomatoes from drying out (while roasting and during storage), make sure they are nearly submerged in olive oil.
Storage
Allow the confit to cool completely, then transfer it to a glass jar or airtight container and refrigerate it for up to two weeks. Bring the confit to room temperature so the oil softens before enjoying it.
More Recipes To Use Up Tomatoes
- Quick Marinated Tomatoes — Comes together in under 20 minutes with an irresistible secret ingredient
- Tomato Galette — Ripe tomatoes, flaky pastry, and herb goat cheese… a magical combo
- Grandma’s Tomato Salad — A staple from my childhood that is still a daily part of my life
- Braised Tomatoes with Burrata — Sweet, bursting cherry tomatoes paired with melty, creamy burrata
Recipe
Ingredients
- 1 1/2 lb cherry or grape tomatoes
- 6 garlic cloves peeled and smashed
- 8 sprigs fresh thyme or rosemary or oregano
- 1 tsp kosher salt
- 3/4 cup extra virgin olive oil enough to almost cover the tomatoes
Instructions
- Preheat the oven to 350°F. Arrange the tomatoes, garlic, and herbs in a small baking dish or oven-safe skillet in a single layer.
- Sprinkle the mixture with salt. Pour in the olive oil until the tomatoes are about ¾-of-the-way submerged.
- Bake for 60 minutes, or until the tomatoes are soft, slightly wrinkled, and starting to burst.
- Allow the confit to cool slightly. Enjoy it warm, or store it in an airtight container in the fridge for up to 2 weeks (make sure the tomatoes are submerged in oil).
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