Easy Cherry Tomato Confit Recipe with Garlic and Thyme
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.
Equipment
- Shallow baking dish
- measuring spoons
- Small jar or airtight container
Ingredients
- 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
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