Tomato Garlic Confit (Roasted Cherry Tomatoes) Recipe
This cherry tomato confit recipe takes only 5 minutes of hands-on time before transforming in your oven, into the most tender, juicy little heavenly bites.
How to Make the Best Tomato Garlic Confit (Roasted Cherry Tomatoes)
Tomato confit is one of those simple recipes that transforms humble cherry tomatoes into something truly magical. With just a few minutes of hands-on preparation, you’ll have a luxurious, deeply flavorful condiment that elevates everything from fresh bread to pasta, salads, and charcuterie boards.
This French-inspired dish showcases the power of slow cooking at low heat. As the tomatoes spend time in the oven surrounded by garlic and olive oil, they collapse into themselves and their natural sugars concentrate, creating an incredibly tender, jam-like consistency. The result is complex, sweet, and utterly addictive—far more interesting than the sum of its simple ingredients.
Whether you’re serving it fresh and warm with crusty bread, or preserving it in oil for later use, tomato confit is the kind of recipe that makes you feel like a sophisticated cook. It’s perfect for entertaining, makes an excellent gift, and transforms everyday ingredients into something restaurant-quality that tastes far more complicated to make than it actually is.
Tomato Garlic Confit (Roasted Cherry Tomatoes)
This cherry tomato confit recipe takes only 5 minutes of hands-on time before transforming in your oven, into the most tender, juicy little heavenly bites.
Ingredients
Main Ingredients
Optional
Instructions
Main
- Preheat the oven to 350°F.
- Place the tomatoes and smashed fresh garlic cloves in a mostly single layer in a 9×13 inch baking dish, 11-inch braiser, or oven-proof skillet.
- Add the olive oil and thyme sprigs and season with salt and pepper. Cover tightly with a lid or with foil.
- Bake for 60 minutes, giving the pan a little shake halfway through. At 60 minutes, the tomatoes should have collapsed slightly, and the garlic should be caramelized. If you like them a little more caramelized, roast uncovered for 10-15 more minutes. If preserving for later, add ¼ cup more oil to the pan. Remove from oven and let cool for 10 minutes before adding basil leaves.
- Taste, adjust salt and pepper.
- Serve right away (with a drizzle of balsamic if you like) or store in an airtight container or jar for up to 2 weeks in the refrigerator, covered with the reserved oil. If the tomatoes are exposed to air, they can mold, so be sure to sink them down.
Notes
- This recipe is best made with high-quality extra virgin olive oil, as it's the star ingredient.
- Store in an airtight container with oil to prevent mold growth and extend shelf life.
- The tomatoes continue to caramelize and develop flavor as they cool.
