Cherry tomato confit is one of the best ways to preserve tomatoes towards the end of the growing season. Cherry tomatoes are slowly roasted in olive oil, herbs, garlic, and spices. Tomato confit can be served over toasted sourdough, stirred into baked penne pasta, or used as a condiment.
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It's the end of the growing season here in Montana, and I have had a bumper crop of tomatoes this year! I've given a ton away, eaten salads almost every day, made sun-dried tomatoes, dehydrated tomatoes, roasted tomato pasta sauce, and pickled green tomatoes. Phew, I'm exhausted!
Then my friend and shipmate Cathy asked if I had made any tomato confit yet, and I was like "say whattttt?" I'd heard of duck confit, and garlic confit, but tomato confit? Tell me more!
After doing some research, I learned to make cherry tomato confit. You simply slow-roast tomatoes, garlic, and fresh thyme sprigs (or your favorite fresh herbs) in olive oil. I decided to make some, and I'm so glad I did! So if you've never made tomato confit, let's get that corrected today!
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Why You'll Love This Recipe
- This recipe is gluten-free and vegan-friendly!
Cherry tomato confit couldn't be simpler to prepare or more delicious! - Tomato confit can be enjoyed in a million ways and keeps for at least a month in the refrigerator.
- This recipe yields three 8-ounce jars. I recommend leaving one in the fridge and either freezing the other 2 jars or giving them to someone you love!
Ingredients & Substitutions
- Tomatoes: I used cherry tomatoes, both red and yellow, and also some grape tomatoes. However, there's no reason why you can't use other tomatoes, for example, plum tomatoes.
- Fresh Herbs: There are so many fresh herbs that you can choose from for this recipe. I couldn't decide between fresh basil, oregano, thyme, and Italian parsley, so I used a sprig of each. Fresh rosemary would be another great addition...next time!
- Garlic: You'll need one large head of garlic that you will slice in half horizontally and drizzle with olive oil.
- Seasoning: I kept the seasoning pretty simple. How simple? Salt, black pepper, and crushed red pepper flakes. Of course, you can leave out the crushed red pepper for a milder version. If your tomatoes are extra tar,t you can add a teaspoon or two of sugar.
- Oil: Be sure to use a good quality extra virgin olive oil since the tomatoes will be swimming in it!
How To Make This Recipe
Preheat the oven to 250 degrees F.
Step 1: Wash and dry cherry tomatoes. Arrange the tomatoes in a single layer in a medium pan or baking dish. Nestle the fresh herbs between the tomatoes. Next, slice the garlic bulb in half horizontally and arrange both ends between the tomatoes, cut side up.
Step 2: Season the tomatoes, garlic, and herbs with salt, black pepper, and crushed red pepper. Drizzle olive oil over the pan until the tomatoes are submerged halfway. Depending on the size of your pan, you may need more or less oil.
Step 3: Bake tomatoes for 2 hours, then allow them to come to room temperature before you discard the herbs and squeeze the garlic cloves out of their peel. Transfer to three 8-ounce jars and refrigerate or freeze.
Pro Tip: If you'd like, gently mix some balsamic vinegar into your cherry tomato confit.
Looking for other tasty tomato recipes? Make sure to check out this yummy avocado tomato salad, or this tasty grape tomatoes recipe! I also love this easy baked tomatoes with parmesan and mozzarella recipe. Finally, this sun-dried tomato pesto is a versatile sauce that has so many uses! Try it on your pizza, as a spread on artisan bread, or swirled into pasta!
Recipe FAQs
Confit is a French cooking term used to describe the method of cooking food (commonly duck) in its own fat as a means of preserving. When making vegetable confit, extra virgin olive oil is used instead.
If the tomatoes are totally submerged in oil, the tomato confit should keep approximately one month when refrigerated.
You can most definitely freeze tomato confit. I recommend making more than one jar, one to enjoy now and one to freeze for later!
Pro Tips
- Blend the ingredients to make an incredible condiment that can be added to recipes for an instant pot of flavor.
- Drain the excess oil and use it when cooking to add incredible flavor to your dishes!
- Tomato confit can also be added to sandwiches, mixed into Instant Pot spaghetti sauce to enhance the flavor, or served over chicken, beef, or fish. Or serve cherry tomato confit on crostini with a sprinkle of parmesan cheese.
More Tomato Recipes
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Ingredients
Equipment
Method
- Wash and dry cherry tomatoes. Arrange the tomatoes in a single layer in a medium pan or baking dish. Nestle the fresh herbs in-between the tomatoes. Next, slice the garlic bulb in half horizontally and arrange both ends in between the tomatoes, cut side up.
- Season the tomatoes, garlic, and herbs with salt, black pepper, and crushed red pepper. Drizzle olive oil over the pan until the tomatoes are submerged halfway. Depending on the size of your pan, you may need more or less oil.
- Bake tomatoes for 2 hours then allow to come to room temperature before you discard the herbs and squeeze the garlic cloves out of their peel. Transfer to three 8-ounce jars and refrigerate or freeze.
Nutrition
Notes
- If you'd like, gently mix in some balsamic vinegar into your tomato confit.
- Blend the ingredients to make an incredible condiment that can be added to recipes for an instant pot of flavor.
- Drain the excess oil and use it when cooking to add incredible flavor to your dishes!
- Tomato confit can also be added to sandwiches, mixed into Instant Pot spaghetti sauce to enhance the flavor, or served over chicken, beef, or fish. Or serve cherry tomato confit on crostini with a sprinkle of parmesan cheese.
Sarah Valles says
Hey there ! Question. Does the balsamic vinegar goes during the oven time or after ??
Hilda Sterner says
Hi Sarah, Either way will work!
Victoria says
Nowhere does the recipe say how much olive oil to use. Even an estimate would be helpful.
Hilda Sterner says
Hi Victoria, you are absolutely right, not sure how that got left out. I went ahead and updated the post. Thank you for catching that!