If you need a new way to prepare deliciously sweet cherry tomatoes, try this Cherry Tomato Confit with Garlic and Thyme. Slow-cooking cherry tomatoes in herby olive oil results in a vibrant, jammy condiment with a silky texture, perfect for spreading on crusty bread, tossing with pasta, or as a flavorful side to roasted meats and vegetables.
Tomato confit is a cooking technique in which tomatoes are slowly cooked in oil (usually olive oil) at a low temperature until they become tender, flavorful, and slightly caramelized. This process differs from my slow-roasted beefsteak tomatoes in that they are cooked and preserved in the oil, so they retain their shape and can last for weeks in the fridge.
I love to make this cherry tomato confit with a whole head of garlic. When it's finished, I will squeeze some of the garlic into the confit, and save the rest for recipes like my roasted garlic pesto sauce.
Cherry tomato confit can be served on grilled meats, rice, toast, eggs, and more. The leftover oil is so aromatic and flavorful- it's worth making the recipe just for the oil! Use the oil in salad dressings for an extra pop.
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Ingredient notes
And now- a few words about our ingredients.
- Cherry tomatoes- Is it even summer without cherry tomatoes? Cherry tomatoes are sweet, delicious, and dare I say, cute. They are usually sold in plastic containers by the pint or by weight (usually ounces). I often see them sold on the vine, which I love. You can substitute grape tomatoes or a mixture of both. Use half-yellow and half-red tomatoes for some color variation.
- Olive oil- I use extra-virgin olive oil. Don't use your fancy olive oil for this one, as tempting as it is, you will use a lot of it, and it will be infused with the flavors of garlic, thyme, and tomatoes anyway.
- Garlic- Use a whole head, or toss a few whole cloves in the oil.
- Thyme- Fresh thyme is best.
- Salt
See the recipe card for quantities.
Instructions
Below is a quick visual of how to make cherry tomato confit with garlic and thyme.
Place the tomatoes in an even layer in a 9x13 baking dish. Nestle the garlic and thyme between the tomatoes. Sprinkle with salt.
Pour the olive oil over the tomatoes, submerging them slightly less than halfway. Roast in the oven at 225℉ for 1.5 hours or until the tomatoes are soft, and slightly wrinkled, but not fully burst open.
👩🍳Pro tip
If you prefer, you can roast a whole head of garlic with the tomatoes. To do so, remove the papery outer layer from the garlic. Using a knife, cut about ¼-1/2 inch off the top of the garlic to expose the cloves. Place the whole head of garlic, cut side up, in the center of the tomatoes. Roast with tomatoes as per the recipe.
Substitutions and variations
- Tomatoes- Cherry tomatoes are sweeter which is why they are perfect for slow roasting. You can substitute grape tomatoes, or any small tomato on the vine.
- Herbs- I love thyme and tomatoes together, but you can use fresh oregano, tarragon, or rosemary. You can use dried herbs, however the flavor will not be the same. If using dried herbs, stick to thyme or oregano, as their flavor tends to be stronger than other dried herbs.
How to serve tomato confit
Serve them on the side of roasted or grilled meats, on top of pasta, in rice, or alongside eggs. It makes a great sandwich spread and focaccia topping too!
Want to spice up your charcuterie board? Tomato confit is perfect for spreading on bread, crackers, or crostini. My favorite way to serve it is on top of toasty sourdough with lemony ricotta, and a sprinkle of flaky sea salt.
And don't you dare waste that oil! It's delicious in salad dressings, drizzled over veggies, or for dunking in bread.
Storage
Tomato confit can be enjoyed right away, but it's perfect for preserving! To preserve your tomatoes for longer, first, allow the tomatoes to come to room temperature. Next, add the tomatoes and the oil to a sealed glass container, then store it in the fridge for 3-4 weeks. To ensure the confit remains fresh, make sure the oil is covering the tomatoes.
When ready to serve, allow the tomatoes to come to room temperature (the oil will solidify when cold, but will liquefy again when it reaches room temperature).
Tomato confit can also be frozen for up to 3 months.
FAQ
The tomatoes will be soft, partially split open, and wrinkled. They shouldn't be burned or completely falling apart. But don't worry, if they get some crunchy bits or they turn a little softer than you would have liked, they are still delicious. Every oven is different, so err on the side of checking it after an hour to see how the tomatoes are looking.
Perfect pairings
A side of juicy tomatoes? Don't mind if I do!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Cherry Tomato Confit with Garlic and Thyme
Equipment
- 9x13 inch baking dish
Ingredients
- 2½ 12 ounce containers* (5-6 cups) cherry tomatoes (or grape tomatoes) Sometimes sold as pints. If "pint" is listed on the container, grab 3 pints.
- 4 whole garlic cloves, peeled
- 8-10 sprigs fresh thyme
- ¼ teaspoon Kosher or fine sea salt, plus more to taste
- 1 cup (8 ounces) extra-virgin olive oil, plus more if needed
Instructions
- Preheat the oven to 225℉.
- In a 9x13-inch baking dish, add the tomatoes in a single layer so they do not overlap. Nestle the garlic cloves and thyme sprigs around the tomatoes. Sprinkle with salt.2½ 12 ounce containers* (5-6 cups) cherry tomatoes (or grape tomatoes), 4 whole garlic cloves, peeled, 8-10 sprigs fresh thyme, ¼ teaspoon Kosher or fine sea salt, plus more to taste
- Next, pour in the olive oil until it comes almost halfway up the sides of the tomatoes. Roast the tomatoes, uncovered for 1½-2 hours, until the tomatoes are split, soft, and slightly wrinkled, but still hold their shape (check at the 1½ hour mark to make sure they are not overdone).1 cup (8 ounces) extra-virgin olive oil, plus more if needed
- Serve immediately or store submerged in the oil in the fridge.
Notes
- Tomato confit can be enjoyed right away, but it's perfect for preserving! To preserve your tomatoes for longer, first, allow the tomatoes to come to room temperature. Next, add the tomatoes and the oil to a sealed glass container, then store it in the fridge for 3-4 weeks. To ensure the confit remains fresh, make sure the oil is covering the tomatoes.
- When ready to serve, allow the tomatoes to come to room temperature (the oil will solidify when cold, but will liquefy again when it reaches room temperature).
- Tomato confit can also be frozen for up to 3 months.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Terry says
Made this for Christmas dinner, and it was delicious. The next day we put the leftovers on pasta. it was so good. I'm making them again this weekend.