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?