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.
Not gonna lie, I didn’t think tomatoes + oil + low oven would be anything special. I was wrong. Super flavorful.
Same! I thought it would just taste like oily tomatoes, but that slow roast really concentrates everything. The garlic + thyme combo is what sells it.
This looks fancy, but honestly, who has the time to do all this? 🤷♂️
My thyme was kinda old so it wasn’t very fragrant, but the tomatoes still tasted amazing. Maybe add more herbs?
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!
150°C seems low? I was thinking it’d take longer, but it came together faster than expected. I had to cool it longer too or the oil looked cloudy.
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!
These are AMAZING on toast with burrata. Also good tossed into pasta. 2 weeks in the fridge? Mine didn’t even last a week 😅
I can’t eat a lot of salt—used 1/2 tsp instead of 1 tsp and it was plenty. The recipe is forgiving if you taste as you go.
Pretty easy and the flavor is great. Next time I’ll go a little longer than 1 hour because mine were soft but not quite bursting.
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? 🤔
The instructions are simple, but I wish it said what size baking dish matters. Mine was too deep so I had more oil pooling than I expected.
Wow. tomato confit is like cheating 😂. Garlic confit vibes. I’m cooking this again this week.
Cheating?? I mean… sure it works. Mine took like 2 hours though, maybe my oven runs hot. Also I used regular tomatoes once and it wasn’t the same.
😂 Totally! The garlic + thyme makes it so cozy. I always end up eating it straight off the spoon.
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? 🤔
I’m skeptical about the storage “up to 2 weeks.” Mine went off after like 5 days, and I definitely kept it refrigerated. Anybody else had that issue?
This turned out *so* flavorful—sweet tomatoes with that garlicky, herby oil. I used slightly less oil and it still worked. Definitely doing this again for pasta night.
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!
I followed it pretty closely, but mine took closer to 1.5 hours. Still super good though—great over pasta and on toast. Next time I’ll use smaller tomatoes.
1.5 hours is still “about 1 hour” in my world 😄 Mine turned out a little dry once, so I think bigger tomatoes need more oil/time. How many tomatoes did you use?
Mine took about that long too! Love it over pasta—those tomatoes get so sweet. Smaller ones next time sounds like a great tweak.
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?
Okay but WHY does it taste like restaurant food 😭 The thyme + garlic + oil combo is unreal. I’m scraping the whole dish clean.
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! 😕
Honestly, this is one of the easiest recipes I’ve tried. I didn’t even measure the garlic, just eyeballed it, and it still came out good.
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! ⭐⭐⭐⭐⭐
These turned out super jammy and sweet—love how the garlic mellows. I used both red and yellow tomatoes and it looks gorgeous on toast.
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.
Not to be dramatic but this might be my new obsession. I put it on toast with ricotta and it’s amazing. Also the oil is basically sauce.
This is such a simple concept but it tastes restaurant-level. My tomatoes actually burst right around the hour mark—perfect. The garlic stays sweet in the best way.
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. 🤷♂️
Wait… 150°C for 1 hour? That’s low heat. I did 200°C instead because I’m impatient and… yeah, the tomatoes shriveled and dried out. Lesson learned.
The olive oil amount seems a little high, but it makes sense for confit texture. My dish was oily after, but the oil is now basically my new seasoning—no regrets.
150°C seems low? I thought confit meant like 200°C. I’m skeptical but I tried—turned out okay, just not as intense as I expected.
150°C is actually spot on for confit—slow and gentle so the tomatoes soften and burst without drying out too hard. 200°C would probably turn them more roasted than confit. Glad it still came out okay for you!
I always thought confit was like 200 too 😅 but I followed your recipe once and it was more “jammy” than intense. Maybe I should bake longer instead of hotter…? Either way tasty though.
Why do you have to preheat the oven? Ain’t that just wasting energy?
Flavor is amazing. I added a pinch of chili flakes and it made it even better. Also, I love that it’s basically hands-off once it’s in the oven.
Wow, this looks amazing! Can’t wait to try it. Love the colors of the tomatoes!
Made this with mixed cherry tomatoes—so good. The garlic gets sweet and the thyme smell is unreal. Mine took closer to 1 hr 10, but totally worth it.
For 500g tomatoes, 1/2 cup olive oil seems like a lot. Still tasty though—just heavy. Would cut it slightly next time.
I agree with you. I did 1/2 cup once and it ended up kinda greasy, not bad but heavy. Next time I’m trying closer to 1/4–1/3 cup and maybe more time so the tomatoes don’t dry out. Thanks for the tip!
Yeah, 1/2 cup can feel like a lot at first. But the oil is basically the “confit” medium—keeps the tomatoes silky and helps them cook evenly. Still, cutting to ~1/3 cup could work if you like it less heavy.
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.
wow. so good
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!
Garlic sliced thin is the key, I think. Mine was a little thicker and some cloves got a bit intense. Still edible, just sharper than I wanted.
Yeah, thinner garlic really makes a difference—if it’s chunkier it can turn sharp/bitter. Next time try slicing even thinner (or a quick mandoline) and maybe use a tiny bit less garlic. Glad it was still edible though!
Followed the time and temperature and they were perfect—soft, bursting, glossy. The garlic didn’t burn either, which I always worry about in the oven.
I don’t get why people make this. Just eat raw tomatoes, y’know?
I was skeptical about baking tomatoes only an hour at 150°C, but wow—worked. The oil is basically a condiment now.
Yes!! Tomato confit without the long bake is such a cheat code. The 150°C makes them jammy, and that oil flavor is unreal—like instant sauce.
Wait, only 1 hour? I did 300°F for like 3 hours and mine were dry 😅 Maybe I sliced the garlic too thick? I’ll try your temp/time next time. Also “confit” usually means low and slow, so I was side-eyeing it too.
Mine turned out kinda watery, not confit-ish. I think I overcrowded the pan and didn’t use a single layer. Anyone have a tip for that?
Interesting recipe! I thought “confit” means like on the stove for hours, so the 1 hour part made me doubt. Turned out still good.
Yeah I totally get that—“confit” does sound like hours of slow cooking on the stove. Oven at 150°C is a bit of a shortcut, but if the tomatoes are soft and bursting after ~1 hour, it’s still basically the same idea: gentle cooking in oil. Glad it turned out tasty for you!
I liked the idea, but I think 1 hour was a bit long for my oven. Mine dried out around the edges and the tomatoes got more jammy than confit-y. Next time I’ll start checking at 45 minutes.
Meh. My tomatoes didn’t burst, just stayed kind of firm and wrinkly. Might be the variety I used. Still, the oil tasted good.
150°C for an hour felt a bit low, but it still cooked down nicely. I stirred once halfway and it helped the distribution.
I used dried thyme because that’s what I had and it was still good. Texture was a little different, but the flavor was solid. Would recommend for a quick upgrade to salads.
Pretty easy and the flavor’s super rich. I used dried thyme because I was out, and it was still decent. Would make again for sure.
Not gonna lie, I burned my garlic the first try (thin slices + I used higher heat). Second try with your temp was perfect.
150°C for 1 hour seems kinda low… I’d have done 180°C and let it caramelize more? But if it worked for you then hey, science 😅
Haha been there—garlic goes from perfect to burnt in like 30 seconds. Glad the temp dialed it in for you!
I followed the recipe exactly and mine came out watery… maybe my tomatoes were too watery or the baking dish was too crowded.
Tomato confit = magic. I ate it with eggs and it tasted like summer. 10/10, would bake again immediately.
I used a whole cup of oil by accident (whoops). Not bad! Kinda soupy though. Next time I’ll measure like a responsible adult.
Oh nooo 😅 but honestly extra oil can happen. “Soupy” makes sense though—more oil = more liquid in the dish. Next time, I’d either bake a bit longer or use less oil and let it reduce before cooling.
I did the math wrong once and used way too much too. Still tasted good, but yeah it’s like tomato soup, not confit. Maybe drain some oil after it cools? Also I always forget to measure like… ever 😬
Would this be safe for 2 weeks in the fridge? I’m cautious with garlic in oil. I probably won’t store that long without reading more.