Tomato confit is one of those recipes that elevates everyday ingredients into something luxurious and deeply flavorful. It’s incredibly simple to make, yet the result feels gourmet. With just tomatoes, olive oil, garlic, and a few herbs, you end up with something that’s savory, sweet, and beautifully rich.
The word “confit” comes from the French method of slow-cooking food in fat. In this case, cherry or grape tomatoes are gently roasted in olive oil until they’re soft, wrinkled, and bursting with concentrated flavor. Alongside them, cloves of garlic soften and caramelize, infusing the oil and tomatoes with their mellow sweetness. Add a few sprigs of thyme or rosemary, and the fragrance alone will win you over.
Making tomato confit is incredibly forgiving. You can use slightly overripe tomatoes, and you don’t need to peel or seed them. The key is patience, low heat and a slow roast let the tomatoes gradually release their juices and soak up the flavors of the oil and herbs. Once cooled, the tomatoes and oil can be stored together in a jar in the fridge for up to a week.
Tomato confit is endlessly versatile. Spread it on crusty bread with a sprinkle of sea salt for a quick appetizer. Stir it into warm pasta with a bit of Parmesan for an effortless dinner. Dollop it onto pizza, fold it into omelets, or serve it as a side with grilled meats or fish. Even the infused oil alone is worth saving, it makes an amazing base for vinaigrettes or a drizzle over roasted vegetables.
Whether you’re cooking for a crowd or meal prepping for the week, tomato confit is a pantry staple that adds a burst of flavor to almost anything. It’s a beautiful reminder that simple ingredients, when treated with care, can become something truly memorable.
Ingredients
- 500 g cherry tomatoes preferably mixed colors
- 1/2 cup olive oil extra virgin
- 4 cloves garlic thinly sliced
- 2 sprigs thyme fresh
- 1 tsp salt
- 1/2 tsp black pepper freshly ground
Instructions
- Preheat your oven to 150°C (300°F).
- Place the cherry tomatoes, garlic slices, and thyme sprigs in a single layer in a baking dish.
- Drizzle olive oil over the tomatoes and sprinkle with salt and black pepper.
- Bake in the preheated oven for about 1 hour, or until the tomatoes are soft and starting to burst.
- Remove from oven and let cool. Store in an airtight container with the oil for up to 2 weeks in the refrigerator.
Nutrition
This is the best tomato confit recipe I’ve ever tried! So flavorful!
Sounds good, but isn’t it just tomatoes in oil? I’m not sure it’s worth the hype. Maybe I’ll try it anyway.
I totally agree! I love how the garlic and thyme complement the tomatoes. Definitely a keeper!
Lawd have mercy, that was a lot of oil. Felt greasy to me!
I didn’t have thyme, so I used oregano. It still turned out good. 😂
Oregano is a good substitute! Glad it turned out nice. I usually use basil for a twist! 😊
Simple to make! Just need to remember the time for baking. 👍
Yummm! I added some chili flakes for a kick. Will definitely make again!
Taste like summer! 🍅 I ate it on bread, so delish!
I love it on bread too! Perfect with cheese!
It was okay, but I think I prefer my tomatoes raw. Not a fan.
I get what you mean, raw tomatoes are refreshing! But confit adds a nice richness. Maybe give it another try?
I tried making this but forgot to buy thyme. Ended up using dried oregano. Still tasty, tho! 😅 ⭐⭐⭐
I followed it, but mine turned out kind of oily and the tomatoes weren’t as jammy as I expected. Could be my tomatoes were too watery?
The instructions are clear, but I got distracted and ended up cooking closer to 90 minutes—oops. It was fine, though, just more concentrated. Not mad.
So simple yet so delicious! Perfect for my bruschetta. Thank you for sharing!
Seems too simple, not sure if it could taste that good, but I’ll give it a shot.
This looks fancy, but honestly, who has the time to do all this? 🤷♂️
Mmm, love roasted tomatoes! This dish is so easy and tasty. I added a bit of feta cheese on top and it was divine!
I was skeptical about the oil, but this is surprisingly good! A hit with the family! ⭐⭐⭐⭐
I’m so glad it turned out well for you! I was hesitant too but this recipe is a game changer. Perfect for pasta!
Made this yesterday. It’s ok I guess… Just tomatoes should be fine, right? ⭐⭐
This recipe is a game changer! I’ve been looking for a way to elevate my pasta dishes, and these tomatoes are perfect!
I totally agree! These tomatoes really do take pasta to the next level. Thanks for sharing!
I dunno, man… are these tomatoes really that special? I just throw any tomato in the pot and it works fine.
Yum! Perfect side dish. Very flavorful, but I used regular tomatoes and it still worked!
Tomato confit is good for preserving? I just thought it was a fancy word for cooked tomatoes! 🤣
I thought the same! But it actually can last a while if you store it right. Kinda cool, huh?
Haha! You’re not wrong, it does sound fancy! But it does help to preserve them for a bit. Great for salads or pasta!
I used garlic powder cause I was out of fresh garlic. It still turned out good!
Yummy! Used some basil instead of thyme, came out great. Can’t wait to use it on some pasta!
Sounds amazing! I love when people experiment with recipes. Basil is a great choice! 🍝
I dunno, but using basil instead of thyme sounds weird. Will it taste the same? 🤔
Tomatoes so good they made me cry! ❤️ Will definitely recommend to friends.
I tried this recipe, and it really elevated my dinners! Love the flavor!
I tried making this, but my tomatoes just burnt. Maybe my oven was too hot? Not sure…
Nice recipe! I used rosemary instead of thyme and it was yum! 🥳
Rosemary sounds like a great twist! I might try that too. 🤗
Uhm, but isn’t thyme important for the flavor? 🤔
This is the best confit I’ve ever made! The flavors are sooo rich!
I’m so glad you loved it! It’s seriously one of my favorite recipes too! The garlic adds such a great touch, right?
This was absolutely delicious! The tomatoes were bursting with flavor. Will definitely make again!
1 hour at 150°C seems too low, like will they really ‘confit’? I’m skeptical. But I tried it anyway and… honestly it works. Pleasantly surprised!
These were too soft for me. I like my tomatoes firm. Maybe bake less?
I love tomatoes! This recipe is amazing and so easy! Thank you! 😊
I dunno, isn’t 150°C kinda low? I thought you’d need higher temp to roast things. 🤔
I totally agree! This recipe is super easy and delicious! 😊
Seems too easy. I’m not sure if it can be that good. Maybe I’ll try, but I doubt it.
Took way too long for my tomatoes to cook. Idk if my oven was broken or what.
Y’all, this is literally just baking tomatoes and garlic. I don’t get the hype.
Just wow! The smell when baking was incredible! I’ll be doing this again for sure! 🌟 ⭐⭐⭐⭐⭐
Best recipe ever!!!111!! I’m making this again tomorrow!!
Made this last night and it’s basically tomato candy for savory people. The garlic gets sweet and the thyme smell is unreal. Loved it on toast.
Tomato candy is such a good description 😂 I made it once and now I’m addicted. The garlic really does go sweet—especially when it gets those edges. Glad it was unreal on toast!
Tomatos were good but I dunno about the thyme, too much for my taste. But overall, it was fine!
I didn’t have thyme, so I used some dried Italian herbs. Still turned out decent but missing something.
Sounds good! I’ve done that before too. Dried herbs can work in a pinch! Maybe try fresh basil next time?
How much salt are we talking? Just a pinch or more? 🤨
The recipe says 1 tsp of salt, so I’d go with that! A pinch might be too little. 😄
Didn’t work for me. My tomatoes got burnt at 150°C. Maybe my oven’s too hot…
Burnt tomatoes at 150°C? That’s strange! Are you sure your oven’s calibrated right? Might wanna check that.
Hmm, that sounds frustrating! Maybe try lowering the temp next time. Ovens can really vary in heat! 😕
Absolutely loved this recipe! The tomatoes were so sweet and the garlic added an amazing flavor. Definitely making it again!
5 stars! Can’t believe how good the oil is now. I drizzle it on everything. 😍
Best snack ever! I’m like addicted to these now. Tomato heaven! 🍅❤️
Did anyone else use bigger tomatoes? Mine didn’t really confit. 😩
Simple but effective. Tastes great on bread or pasta. Glad I found this!
Looks good, but is it really that easy? I usually mess up simple stuff.
I couldn’t agree more! It’s such a versatile recipe. I spread it on everything!
This is the laziest recipe ever! Like who needs to bake tomatoes?
Soo good, making it again next week! I also added some balsamic and it was delish! ⭐⭐⭐⭐⭐
This is a good start, but my tomatoes burned on the bottom. Maybe my oven is too hot? Not sure I’ll try it again.
I think your oven might just be too hot! Maybe try using an oven thermometer next time to check. Hope you give it another go!
Cool dish. But what if you used lemon zest instead of thyme? Just thinking out loud.
Didn’t have thyme, so used rosemary. Still turned out fine, I guess.
I made this and my tomatoes burnt! 300°F is too hot for that long! Disappointment.
Maybe your oven runs hot? 300°F should be fine for an hour, I think. Check your oven calibration?
I had the same issue at first! Try lowering the temperature to around 250°F next time. It should work better! 😌
I don’t understand why people like tomatoes like this. They taste like mush! ⭐
Tomatoes are delicious when cooked right! Maybe give this recipe a try, you might change your mind! 🍅✨
I totally agree! Tomatoes can be super mushy. I prefer them raw in salads. 😕
Did u use small tomatoes? or can I use big ones? Idk if that will work.
This recipe is amazing! I made it for my family and they couldn’t stop eating it. So good!!!
I tried this recipe too! It’s a hit at our dinners! Nice work!
Yum! I added some basil at the end and it was just perfect. Will make again!
Sounds delicious! I love basil, too. How much did you add?
Basil? Isn’t that a bit too much? I think the tomatoes were fine on their own.
Not worth the hype. I expected more after seeing so many raving about it. 🤷♂️
Why do you have to preheat the oven? Ain’t that just wasting energy?
Wow, this looks amazing! Can’t wait to try it. Love the colors of the tomatoes!
Tomato confite? Sounds like something fancy chefs make! I’m just going to call them baked tomatoes 😂.
Haha, totally get it! Baked tomatoes sounds way less intimidating! But trust me, they taste amazing! 😋
I followed the recipe exactly, but it didn’t turn out right. The tomatoes were still hard.
150°C for an hour felt a little short at first, but mine were definitely soft and bursty. Next time I’ll check at 55 minutes. Super easy though.
I thought this was a disaster. My tomatoes were burnt and the smell was awful. Never again!
Nah, this is easy peasy! Just keep an eye on it next time. Those tomatoes are super tasty when done right!
Sorry to hear that! Maybe your oven was too hot? It’s a low temp recipe, should work if done right.
I don’t have thyme, can I use oregano? Not sure how that would work.
I don’t get why you’d bake tomatoes. Can’t you just eat them raw? 🤔
Yummy! But I think the recipe says 1 hour — that’s way too long! My tomatoes started to explode everywhere.
Ok, but why so much olive oil? 1/2 cup seems like a lot for 500g. Still tasted good, just… heavy. I’d reduce next time.
This recipe is amazing! The confit turned out so flavorful, and the garlic made it perfect! ⭐⭐⭐⭐⭐
Yummy and easy! 10/10 would recommend!
Tomatoes should be red, not mixed colors!! What is this nonsense?
My kid liked it, but I think it’s too much work for just some tomatoes. I just wanted a quick snack!
This is comfort food in a baking dish. I used a mix of grape tomatoes too and it worked. Ate it with pasta and couldn’t stop.
Very easy! I love how simple it is. My mom used to make something similar when I was a kid.
This sounds delicious! I love how nostalgic it is for you. I’ll definitely try it soon!
I don’t get why people make this. Just eat raw tomatoes, y’know?