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    You Are Here Home » Pickling and Preserving Recipes

    Published: Sep 21, 2022 Updated: Sep 21, 2022 by Hilda Sterner | This post may contain affiliate links 2 Comments

    Cherry Tomato Confit

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    tomato confit pin

    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. The end result is incredible! Tomato confit can be served over toasted sourdough, stirred into pasta, or used as a condiment.

    cherry tomato confit with garlic and olive oil

    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, canned tomatoes, 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!

    Jump to:
    • 🧐 Why This Recipe Works
    • 🛒 What You Need To Make This Recipe
    • 🔖 Recipe Ingredients And Substitutions
    • 🍅How To Make This Recipe
    • 🤷🏻‍♀️Recipe FAQs
    • 👩🏼‍🍳 Pro Tips
    • 🌶 Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐 Why This Recipe Works

    • 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, canning them, or giving them to someone you love!

    🛒 What You Need To Make This Recipe

    tomato confit ingredients, labeled

    🔖 Recipe Ingredients And 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 tart 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 in-between the tomatoes. Next, slice the garlic bulb in half horizontally and arrange both ends in between the tomatoes, cut side up.

    a round pan with cherry tomatoes, garlic and herbs

    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.

    a round pan with tomato confit ingredients
    pouring olive oil over tomatoes in a pan
    seasoned tomatoes, garlic, herb

    Step 3: 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, can, or freeze.

    cherry tomatoes, garlic, and herbs in a pan in the oven
    cherry tomato confit in a pan

    Pro Tip: If you'd like, gently mix in some balsamic vinegar into your cherry tomato confit.

    🤷🏻‍♀️Recipe FAQs

    What does confit mean in cooking?

    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.

    How long does tomato confit keep?

    If the tomatoes are totally submerged in oil, tomato confit should keep approximately one month when refrigerated.

    Can I freeze tomato confit?

    You can most definitely freeze tomato confit. I recommend making more than one jar one to enjoy now and one to freeze for later!

    confit tomatoes in a round pan over a checkered washcloth
    Cherry tomato confit ready to be bottled

    👩🏼‍🍳 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 to when cooking to add incredible flavor to your dishes!
    • Tomato confit can also be added to sandwiches, mixed into 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.
    2 jars of cherry tomato confit with a basket of tomatoes behind them
    Jarred Cherry Tomato Confit

    🌶 Related Recipes

    • pickled green tomatoes
      Pickled Green Tomatoes Recipe
    • shakshuka
      Vegetarian Shakshuka (Eggs in Tomato Sauce)
    • jarred sun-dried tomatoes
      Dehydrated "Sun-Dried" Tomatoes in Oil
    • mexican salsa in a bowl with a yellow rim and a sliced avocado on the side
      Mexican Salsa Recipe (using canned tomatoes)

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    cherry tomato confit

    Cherry Tomato Confit

    Cherry tomatoes, slowly roasted in olive oil, herbs, garlic, and spices and enjoyed as a condiment. 
    5 from 1 vote
    Print Pin Rate
    Course: Condiments
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 2 hours hours
    Total Time: 2 hours hours 5 minutes minutes
    Servings: 24 servings
    Calories: 87kcal
    Author: Hilda Sterner

    Ingredients

    • 1 quart cherry tomatoes
    • 1 bulb garlic
    • 4 sprigs fresh herbs
    • 1 teaspoon sea salt
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon crushed red pepper (optional)
    • 1 cup extra virgin olive oil (may need more)

    Instructions

    Preheat the oven to 250° F

    • 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, can, or freeze.

    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 to when cooking to add incredible flavor to your dishes!
    • Tomato confit can also be added to sandwiches, mixed into 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.

    Nutrition

    Serving: 2tablespoon | Calories: 87kcal | Carbohydrates: 0g | Protein: 0g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 26mg | Fiber: 0g | Sugar: 1g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    1. Victoria says

      May 23, 2023 at 4:50 pm

      Nowhere does the recipe say how much olive oil to use. Even an estimate would be helpful.

      Reply
      • Hilda Sterner says

        May 23, 2023 at 7:51 pm

        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!

        Reply

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