Cherry Tomato Confit (Slow-Roasted in Olive Oil With Garlic)

Cherry Tomato Confit is the ultimate flavor bomb you didn’t know you needed! Imagine ripe cherry tomatoes, slow-roasted in extra-virgin olive oil with garlic cloves and fresh thyme sprigs until they’re jammy, bursting with intense flavor, and practically melting into their own fat. This simple recipe is a delicious way to extend tomato season, and once you make it, you’ll be spooning these confit tomatoes onto everything from crusty bread to grain bowls.

Tomatoes are so special to me – after all, they are my favorite food! From cherry tomato galettes to lobster spaghetti with cherry tomatoes and even an heirloom tomato galette, I have so many recipes highlighting tomatoes! If you are looking for another easy tomato recipe, I suggest my tomato butter for toast, or tomato and mascarpone risotto for something extra decadent and fun! You could also serve this as a topping in place of mushrooms with my Cheesy Polenta Bites Recipe with Mushroom Topping!

Recipe Highlights: Cherry Tomato Confit Recipe

• Packed with Flavor – The low-temperature cooking method brings out the natural sweetness of whole cherry tomatoes, creating an irresistible jammy texture.
• Versatile & Effortless – This easy recipe requires just minutes of prep time, and the end result works as a condiment, sauce, or topping for countless dishes.
• Preserves Tomato Season – A great way to enjoy homegrown tomatoes or peak-season cherry tomatoes for a long time—just store them in an airtight jar with the leftover olive oil.

Ingredients Notes

• Ripe Cherry Tomatoes – Opt for smaller cherry tomatoes or grape tomatoes for a richer, more concentrated flavor. If they’re homegrown, even better!
• Extra-Virgin Olive Oil – Use good quality olive oil since it becomes infused with garlic and fresh herbs, making it just as valuable as the tomatoes themselves.
• Garlic Cloves – Smash them slightly to release their flavor without burning—garlic confit-style richness is key here.
• Fresh Thyme Sprigs – Thyme holds up well to the slow roast, but fresh rosemary or even fresh basil can add a lovely flavor twist.
• Kosher Salt – A must for bringing out the natural sweetness in the tomatoes while keeping the flavor balanced.
• Black Pepper – Use freshly cracked black pepper for the best results—pre-ground won’t give you the same depth.
• Red Pepper Flakes – A little heat makes this cherry tomato confit recipe even better, but it’s optional if you prefer a milder flavor.

Suggested Ingredient Substitutions and Additions

• Duck Fat Instead of Olive Oil – Take inspiration from duck confit and swap extra-virgin olive oil for duck fat to create a richer, more savory variation.
• Green Tomatoes Instead of Cherry Tomatoes – Use slightly underripe green tomatoes for a tangier, more complex twist.
• Lemon Peel Instead of Balsamic Vinegar – A few strips of lemon peel add a bright, citrusy contrast to the slow-roasted tomatoes.
• Shallots Instead of Garlic – For a milder, slightly sweet confit, swap fresh garlic for thinly sliced shallots.
• Fresh Ricotta Cheese – Spoon the confit tomatoes over a smear of ricotta for an incredible toast topping.
• Parmesan Cheese – Shave some parmesan cheese over the top when serving with pasta or grain bowls.
• Capers – A little briny bite makes these slow-roasted tomatoes even more addictive.
• Lemon Zest – Adds a fresh, bright note to balance the richness of the oil and tomatoes.

How to Make Cherry Tomato Confit

1. Preheat & Prepare – Preheat the oven to 275°F (135°C). Arrange the whole cherry tomatoes in a shallow baking dish in a single layer.

2. Add Flavor – Pour enough oil over the tomatoes to coat them generously. Scatter the garlic cloves, fresh thyme sprigs, salt, black pepper, and red pepper flakes over the top. If using balsamic vinegar, drizzle it evenly.

3.
Slow Roast – Bake for 1.5 to 2 hours, gently stirring once or twice, until the tomatoes are soft, jammy, and just beginning to burst.

4. Cool & Store – Let the confit cool to room temperature before transferring to an airtight container. Store in the fridge with the leftover olive oil.

Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!

Easy Cherry Tomato Confit Recipe with Garlic and Thyme

Allie Hagerty

Slow-roasted cherry tomatoes in olive oil with garlic, thyme, and a touch of heat. This simple recipe delivers tons of flavor with just minutes of prep—and the confit tomatoes can be used in everything from pasta to crostini.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 5 minutes mins

Course Appetizer, Side Dish

Servings 8 servings

Equipment

• Shallow baking dish
• measuring spoons
• Small jar or airtight container

Ingredients

  

1x2x3x

• 2 pints cherry tomatoes
• ½ cup extra-virgin olive oil
• 4 garlic cloves peeled and smashed
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes optional
• 4 sprigs fresh thyme or substitute fresh rosemary or oregano
• Optional: 1 teaspoon balsamic vinegar

Instructions

 

• Add 2 pints of cherry tomatoes to a shallow baking dish in a single layer.
• Pour ½ cup of extra-virgin olive oil over the tomatoes to coat. Scatter 4 smashed garlic cloves, 4 sprigs of fresh thyme, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and ½ teaspoon of red pepper flakes (if using) over the top. Drizzle with 1 teaspoon of balsamic vinegar if desired.
• Bake for 1 hour 30 minutes to 2 hours, gently stirring once or twice, until the tomatoes are jammy, wrinkled, and just beginning to burst.
• Let the tomato confit cool to room temperature. Transfer the tomatoes and oil to an airtight container and refrigerate for up to 1 week.

Notes

Expert-Level Tips for Perfect Cherry Tomato Confit

• Use a Baking Dish, Not a Baking Sheet – The amount of oil is key here, and a shallow baking dish helps keep everything evenly submerged.
• Don’t Skimp on the Oil – Confit cooking requires enough oil to create a gentle, even heat without drying out the tomatoes.
• Keep the Temperature Low – High temperatures will cause the tomatoes to brown too quickly rather than gently soften into a jammy consistency.
• Save the Leftover Olive Oil – The infused oil is pure gold—use it for salad dressings, drizzling over roasted vegetables, or dipping crusty bread.

Serving Suggestions

• Wine Pairing: Serve with a crisp Sauvignon Blanc or a dry Rosé—both complement the richness of the confit tomatoes beautifully.
• Charcuterie Board Addition – These slow-roasted tomatoes are a perfect way to add a burst of flavor to meats and cheeses.
• Tossed with Pasta – Combine with cooked pasta, a little reserved pasta water, and parmesan cheese for an effortless meal.
• Dolloped Over Goat Cheese – Serve over goat cheese on toast for an easy but elegant appetizer.
• Spooned Over Roasted Fish – A little heat from the confit tomatoes makes them a great topping for flaky white fish.

Storage Instructions

• Refrigeration – Store in an airtight jar, making sure the tomatoes are fully submerged in oil, for up to one week.
• Freezing – For longer storage, freeze confit tomatoes in a freezer-safe airtight container with the oil for up to three months.
• Using Leftover Oil – Strain out the garlic and herbs and store the leftover olive oil in an airtight container for salad dressings, drizzling, or cooking.

Nutrition Facts

Serving: 2tablespoonsCalories: 84kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 306mgPotassium: 268mgFiber: 1gSugar: 3gVitamin A: 616IUVitamin C: 27mgCalcium: 17mgIron: 1mg

Tried this recipe?Let us know how it was!