Tomato confit captures the essence of ripe summer tomatoes by slow-roasting them in fragrant olive oil with garlic and thyme. This classic French preservation method concentrates sweetness and savory depth, letting you enjoy the bright tomato flavor long after peak season.
Confit tomatoes are versatile: spoon them over pasta, use them as a pizza topping, pile them on bruschetta, tuck them into sandwiches, or serve them on a slice of buttered crusty bread.
The term “confit” may sound fancy—it’s a French word often associated with preserved meats—but tomato confit is straightforward and forgiving. Slow-roasting cherry tomatoes in olive oil with garlic and fresh herbs is an easy way to preserve summer bounty and enjoy concentrated tomato flavor year-round.
How to Use Confit Tomatoes
This cherry tomato confit makes a generous batch, so you can experiment with many uses. Popular options include:
- Spread on toasted bread or no-knead rosemary bread, with or without avocado and a sprinkle of red pepper flakes.
- Toss with spaghetti or use as a minimalist sauce for baked pasta dishes and stuffed shells.
- Add a spoonful to pizza for bursts of concentrated tomato flavor.
- Use as a garnish for soups, such as a spicy tomato or fennel soup, or fold into salads and dressings for extra sweetness and depth.
Why This Tomato Garlic Confit Recipe Works
Slow-roasting tomatoes in olive oil gently concentrates their juices and sugars while infusing garlic and herbs. Cherry tomatoes work especially well because their natural sweetness intensifies without bursting under low heat. The result is a richly flavored condiment that elevates simple dishes.
- Easy to prepare and an excellent way to preserve a large harvest of ripe tomatoes.
- Provides a delicious, year-round way to enjoy preserved tomatoes.
- Fresh herbs, kosher salt, and quality extra-virgin olive oil maximize flavor.
- Produces a concentrated tomato taste that serves as a condiment, topping, or sauce for many meals.
Ingredients for Tomato Confit
You’ll need simple, fresh ingredients:
- Cherry tomatoes: Their sweetness makes them ideal; remove stems.
- Garlic head: Separate and peel the cloves.
- Fresh thyme: Sprigs add herbaceous notes; basil or rosemary can be used as variations.
- Salt and black pepper: Use fine salt and freshly ground black pepper to taste.
- Extra-virgin olive oil: A good-quality oil is important because it’s the cooking medium and part of the final flavor.
Easy Confited Tomato Recipe
Below are clear steps to make confited tomatoes. Quantities and detailed notes are provided in the recipe card.
Preheat the oven to 225°F. Arrange tomatoes in a single layer in an ovenproof dish. Tuck thyme sprigs and peeled garlic cloves among the tomatoes, then sprinkle with salt and black pepper.
Pour enough extra-virgin olive oil into the dish to come about three-quarters of the way up the tomatoes. Roast in the oven for 1½ to 1¾ hours, or until the tomatoes are soft, wrinkled, and flavorful but not burst.
Let the dish cool, then transfer the tomatoes and garlic to a clean jar. Pour enough of the oil from the baking dish into the jar to keep the tomatoes mostly submerged. Refrigerate and use as needed.
Tips for the Best Results
- Cherry tomatoes yield the best flavor due to their sweetness; grape tomatoes are an acceptable substitute but yield a milder result.
- Swap or add fresh herbs—basil or rosemary work well—to vary the flavor.
- Adjust the amount of oil to the depth of your dish. Tomatoes should be mostly submerged, not completely covered.
- Oven times vary: check after 90 minutes. If the tomatoes aren’t soft and wrinkled, give them another 10–15 minutes.
Storing Tomato Confit
- Keep confited tomatoes in an airtight container in the refrigerator for up to two weeks.
- To freeze, place in a lidded container for up to three months, or freeze small portions in ice cube trays for convenient single-use servings.
Other Recipes You Might Enjoy
- Baked Goat Cheese Pasta with Tomatoes
- Preserved Lemon Vinaigrette
- Corn Succotash without Beans
- Classic Wedge Salad
- French Onion Soup Casserole
- Tuna Stuffed Tomatoes
Recipe adapted from “Saving the Season” by Kevin West.
Confited Tomatoes
Ingredients
- 1 pound cherry tomatoes, stems removed
- 1 whole garlic head, separated and peeled
- 4–5 sprigs fresh thyme (or other fresh herbs)
- ¼ teaspoon salt
- Ground black pepper, to taste
- 1 cup extra-virgin olive oil, plus more if needed
Instructions
- Preheat the oven to 225°F (107°C).
- Place tomatoes in a single layer in an ovenproof dish.
- Distribute thyme sprigs and garlic cloves among the tomatoes, then season with salt and pepper.
- Pour olive oil into the dish to come about ¾ of the way up the tomatoes.
- Roast for 1½ to 1¾ hours, until tomatoes are soft and wrinkled but not burst.
- Allow to cool, transfer to a clean jar, and pour oil over the tomatoes to keep them submerged.
- Refrigerate and use as needed.
Notes
- Serve confited tomatoes on toast, tossed with pasta, on pizza, or alongside mains.
- Store in the refrigerator for up to two weeks or freeze for up to three months.
Nutrition (per 2 tbsp)
Calories: 125 kcal; Carbohydrates: 1 g; Protein: 0.3 g; Fat: 14 g; Saturated Fat: 2 g; Sodium: 40 mg; Potassium: 64 mg.
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