Slow-roasted cherry tomato confit is the easiest way to turn a few pints of cherry tomatoes into something luxurious, flavorful and totally versatile. Spoon it over toast, toss it with pasta, or pile it onto a cheese board. It makes everything better.
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The backstory.
I had cherry tomatoes coming out of my ears, a deluge from the garden all at once. I was tossing them into salads, roasting trays full for dinner and even handing them off to neighbors, and I still had more. That’s when I started making cherry tomato and garlic confit. It’s hands-down the most delicious way to preserve their flavor, and now I make it on repeat even when I don’t have a garden overload.
xoxo Kori
It's a must-make.
You’ll want to keep a jar of this in your fridge at all times. Trust me, it’s that good:
- Packed with flavor. Roasting in olive oil turns sweet cherry tomatoes into jammy bites of sunshine.
- Super versatile. From pasta to toast to cheese boards, tomato confit works with it all.
- Low effort, big reward. Just a few minutes of hands-on time.
- Wholesome ingredients. Fresh tomatoes, garlic, herbs and heart-healthy olive oil.
When life gives you too many cherry tomatoes, make confit.
Let’s talk texture and flavor.
Imagine biting into a tomato that’s soft, silky and just starting to collapse: juicy, sweet and rich with olive oil, garlic and herbs. The slow roast turns each cherry tomato into a little flavor bomb. The garlic mellows, the thyme adds a subtle earthiness, and the olive oil takes on all that savory tomato flavor for an extra delicious drizzle.
What you'll need.
Here’s what you’re going to need to make this cherry tomato confit:
- Cherry tomatoes – slow-roasted, they become soft, jammy and super sweet.
- Garlic cloves – mellow in the oven and infuse the oil with sweet, savory flavor.
- Extra virgin olive oil – use a good one, the end flavor will be that much better.
- Kosher salt – enhances the natural sweetness of the tomatoes.
- Black pepper – a mild bite that works beautifully with the garlic.
- Fresh thyme – earthy, citrusy notes. Rosemary or basil work too.
- Red pepper flakes (optional) – for gentle heat you can build to taste.
For exact ingredient quantities, please see the recipe card below!
Swimming in cherry tomatoes? Toss this confit with my Cherry Tomato Pasta with Garlic Basil Oil, or spoon it alongside my Smoky Roasted Bell Pepper Hummus for an easy snack board.
Customize it your way.
This cherry tomato confit is super flexible. Here are some tasty twists to try:
- Use basil instead of thyme for a more summery flavor.
- Add a strip of lemon peel for a bright, citrusy finish.
- Swap the garlic for shallots for a sweeter, more savory depth.
- Use grape tomatoes or a mix of heirloom cherry tomatoes for variety in color and sweetness.
- Swirl in a little chili oil after baking for more heat.
- Use fresh oregano and a little lemon zest for a Greek-inspired version.
- Add a pinch of sugar if your tomatoes aren’t very sweet.
Flexible dietary swaps.
Here are a few easy ways to adapt this cherry tomato confit:
- Lower fat – use just enough olive oil to start covering the tomatoes.
- Low FODMAP – skip the garlic cloves and use garlic-infused oil instead.
- Low sodium – reduce or skip the salt and lean on fresh herbs for flavor.
How to make cherry tomatoes confit.
Here’s how to make cherry tomato confit, easy and delicious every time:
Add the ingredients
Add the cherry tomatoes, garlic, herbs, red pepper flakes (if using), salt and pepper to a baking dish.
Add the oil
Pour the olive oil over the top so it comes about halfway up the tomatoes.
Roast
Slow-roast at 250°F until the tomatoes are soft, wrinkly and jammy, about 1 hour.
Serve
Let it cool slightly, remove the herb stems and serve warm or chilled.
How to serve it.
Cherry tomato confit is endlessly usable. Here are some of my favorite ways to enjoy it:
- Spread on toast or avocado toast with ricotta or goat cheese.
- Toss into warm pasta with basil and parmesan.
- Spoon over roasted veggies and grain bowls.
- Pack into sandwiches or layer on flatbreads.
- Swirl into risotto or serve with a cheese board.
- Make it flex – spoon it over grilled steak, salmon or chicken.
Kori's tips.
- Don’t overcrowd the baking dish. Space helps the tomatoes roast evenly.
- Use a high-quality olive oil. It soaks up all the flavor and can be reused.
- Add a splash of balsamic vinegar for extra depth if you like things tangy.
- Save the oil! With a pinch of salt it makes a great bread dipping sauce.
FAQs
Let it cool completely, then transfer it to an airtight container and refrigerate. It keeps for up to 10 days.
Yes. Freeze it in small containers for up to 3 months, then thaw it in the fridge before using.
Gently warm it in a skillet over low heat, or enjoy it at room temperature.
Spread it on toast, toss it with pasta, spoon it over grain bowls and salads, or serve it on a cheese board. The infused oil is great for dipping bread or drizzling over roasted vegetables.
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Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂
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Confit Cherry Tomatoes
Ingredients
- 2 pints cherry tomatoes (about 4 cups, rinsed and dried)
- 6 to 8 garlic cloves (peeled and smashed)
- 4 to 6 sprigs fresh thyme (or rosemary or oregano)
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon freshly ground black pepper
- ½ to ¾ cup extra virgin olive oil (enough to come halfway up the tomatoes)
- 1 pinch red pepper flakes (optional, plus extra to taste)
Instructions
- Preheat the oven to 250°F (120°C). Add the cherry tomatoes, garlic, herbs and red pepper flakes (if using) to a small baking dish or oven-safe skillet.
- Sprinkle with salt and pepper, then pour in the olive oil. It should come about halfway up the tomatoes, so add more if needed.
- Roast for about 1 hour, until the tomatoes are soft, wrinkled and just beginning to burst. They should still hold their shape but be jammy and tender.
- Let cool slightly. Remove and discard the herb stems. Serve warm, at room temperature or chilled.
Kori's Tips
Nutrition
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