Tomato Confit is rich and flavorful using slow cooked tomatoes in olive oil, garlic and herbs. Serve over toasted bread, pasta, grilled meats and more!
Cherry Tomato Confit Recipe
Slow-roasted with aromatic spices and herbs, these confited tomatoes become sweet, tender, and bursting with deep, savory goodness—perfect for spreading, topping, or mixing into your favorite recipes! Serve it on toasted bread as a tasty appetizer or add it to your favorite entree (like pasta) to take it to the next level. I often make enough to always have a jar in my refrigerator so I can use it whenever I want. It’s got a fabulous shelf life, too. If you’re not a fan of tomatoes, try our garlic confit!
Why You’ll Love This Tomato Confit
- It’s easy to prepare. This is a quick and easy recipe to impart real depth of flavor into cherry tomatoes using simple ingredients. Combine the components and allow it to roast until perfection.
- It’s customizable. Switch up the herbs and spices used to change the flavor profile of the tomato confit to make it your own. It’s a great chance to be creative in the kitchen.
- It goes well with many recipes. Use this tomato confit to enhance other dishes like chicken, seafood, pasta, and more. It has so many uses!
What You’ll Need
Below are all of the components I use to make a simple tomato confit. You just need tomatoes garlic, olive oil, spices, and fresh herbs. It’s a very basic recipe!
- Cherry tomatoes: I like the sweetness of cherry tomatoes best for this recipe. However, grape tomatoes will work well in a pinch.
- Garlic: Fresh garlic is key in this tomato confit. I use whole heads of garlic to flavor the tomatoes. Don’t discard the roasted garlic! It can be used for so many things. I like to mash it and add it to a crostini with the tomatoes.
- Lemon: The lemon zest adds freshness and a zing of citrus to the roasted tomatoes. It’s subtle but brightens the dish.
- Olive oil: Use high-quality extra virgin olive oil for this recipe. It will add the best flavor to the recipe. Plus, the reserved oil is great for salad dressings and drizzling over veggies.
- Spices: I use salt and ground black pepper. Use freshly ground pepper and sea salt, if possible. It makes a difference in the flavor!
- Fresh rosemary: A few sprigs of fresh rosemary add a woody flavor that elevates the tomatoes perfectly.
How to Make Tomato Confit
The directions to make this tomato confit are very easy. Most of the time spent is allowing the tomatoes to roast in the oven!
- Prep the oven. Preheat your oven to 400 degrees F.
- Add the tomatoes to the baking dish. Arrange the cherry tomatoes in a single layer on the bottom of the baking dish.
- Add garlic, lemon, and rosemary. Next, nestle the heads of garlic facing up in between the tomatoes. Sprinkle lemon zest and sprigs of rosemary.
- Cover with oil and season. Pour enough olive oil into the pan to cover the tomatoes. Then, season everything with salt and pepper.
- Bake. Put it in the oven and bake it for 45-60 minutes, stirring halfway to distribute the flavors.
- Cool and serve or store. Once the tomatoes are soft and the garlic is tender, take it out and let it cool for a few minutes. When it’s slightly cooled, serve it immediately and store it!
Tips for Success
Make it spicy. Add red pepper flakes or a dash of your favorite hot sauce to give this confit recipe a kick. Heat adds even more depth and balance to the dish. You may even use a homemade recipe like this Harissa Sauce. A little goes a long way!
Serve it as a dip. Mash the tomatoes and scoop them onto a hearty chip or mix them with ricotta cheese to make a flavorful dip to serve as a party appetizer. These confit tomatoes taste amazing even when served simply.
Don’t freeze it. I highly suggest that you do not attempt to freeze your leftover tomato confit. It destroys its texture and turns it extremely mushy when it thaws. It also alters the flavor, too.
Serve it on pizza. This is amazing on top of our homemade pizza dough!
Proper Storage
Pour the tomato confit into airtight containers like mason jars. Fill the jar to the top with the olive oil that the tomatoes cooked in and ensure they are completely submerged. Store them in the fridge for up to 2 weeks.
More Condiment Recipes to Try
Tomato Confit
Ingredients
- 3 pounds cherry or grape tomatoes washed and dried
- 2 each heads of garlic sliced horizontally to expose the cloves
- 1 each Zest of lemon
- 1 cup extra virgin olive oil enough to cover the tomatoes
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 each sprigs of fresh rosemary
Instructions
- Preheat the oven to 300°F (150°C) and place the tomatoes in a large, oven-safe baking dish.
- Arrange the sliced garlic heads facing up into the baking dish with the tomatoes.
- Sprinkle the lemon zest over the tomatoes, and lay the rosemary sprigs throughout the dish.
- Pour enough olive oil over the tomatoes to almost completely cover them, about 1 cup.
- Season the tomatoes with salt and freshly grated black pepper.
- Place the dish in the oven and bake for 45 minutes to 1 hour. Check halfway through and gently stir to distribute the flavors in the oil.
- Once the tomatoes are soft and slightly wrinkled and the garlic cloves are tender, remove the dish from the oven and allow the tomato confit to cool slightly.
- Serve the tomato confit right away, or transfer the tomatoes into glass airtight containers such as mason jars and fill them with the oil in the baking dish until the tomatoes are completely submerged.
Last Step:
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- Store the tomato confit in airtight containers (such as mason jars). Ensure the tomatoes are completely submerged in the olive oil to preserve freshness. Keep in the refrigerator for up to 2 weeks.
- Serve the tomato confit on crostinis with ricotta cheese. To make this, toast slices of baguette until golden brown, spread a layer of ricotta cheese, and top with the confit. Finish with a drizzle of olive oil or a pinch of flaky salt for added flavor.
Nutrition
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