Tomato confit transforms cherry tomatoes into luxuriously soft, melt-in-your-mouth tomato jewels that are bursting with flavor and add depth and savory sweetness to any dish!
Make this confit once and use in so very many possible ways!
Why this Cherry Tomato Confit Recipe Works
- Quick & Easy! Prep this tomato confit in 10 minutes and let the oven do the rest of the work.
- Greater depth and intensity of tomato flavor! The long, slow roasting of the tomatoes brings out their natural sweetness and concentrates their flavor.
- Multi-use Recipe! Use these cherry tomato confit in all sorts of dishes to add depth and savory sweetness! See serving suggestions below.
- Recipe is versatile! Quantity can easily be halved or doubled. Herbs and spices can be swapped out for all sorts of flavor combinations.
Slow and low roasting tomatoes concentrates and enhances their flavor so there’s more tomato flavor in each and every single bite!
What is Confit?
Confit may sound all fancy schmancy but please don’t be intimidated by the word! It just sounds fancy cause it’s French!
Confit simply refers to any type of food cooked slowly over a long period of time in fat. Not intimidating at all… right J?!?!
Here we’re cooking the tomatoes in olive oil (the fat) with garlic, basil, salt, and pepper. Feel free to use other herbs (such as thyme or oregano) and spices too (I love throwing in some chili flakes for some heat).
The oven is does all the confit work while we get to enjoy the benefit. Such a deal! YAYA!
How to Make this Cherry Tomato Confit
Place cherry tomatoes on a baking dish with garlic, basil, olive oil, salt and pepper. Roast low and slow in the oven.
Simple to prepare and packed with so much flavor!
There’s no need to use your expensive extra virgin olive oil for this cherry tomato confit. Instead, go with a mild, less expensive olive oil. The tomatoes, garlic and herbs will infuse the oil in the oven and the result is fragrant and deeply flavored!
A more nuanced oil will end up loosing its flavor anyways in this process.
And yes every home cook should have two olive oils in their house: a very good and fruity oil for drizzling on finished dishes and a simpler, milder oil for cooking with.
Serving Suggestions for Cherry Tomato Confit
- On a cheese plate
- On bruschetta
- On top of labne, ricotta or savory yogurt
- On pasta and pizza. Check out my Cherry Tomato Confit & Burrata Pasta Recipe.
- In sandwiches
- On top of steak, fish or chicken
- In whole grain bowls
Cooks Tips
- When possible, buy local or cherry organic tomatoes. Any color or combo of tomatoes works.
- Use a mild extra virgin olive oil. It will take on the flavors of the tomatoes, herbs and spices.
- Cherry tomato confit will last up to 3 weeks in your fridge and up to 2 months in your freezer. Store in an airtight container with the tomatoes covered with olive oil to prevent air from reaching them.
- Bring tomatoes to room temperature before serving. The olive oil will harden and solidify in the fridge/freezer.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let’s make waves in the kitchen!
Cherry Tomato Confit
Ingredients
- 2 pints cherry tomatoes
- 5 garlic cloves sliced
- 6 fresh sprigs of basil or other herbs
- 1/2 cups of extra virgin olive oil
- salt
- pepper
Instructions
- Preheat oven to 300 degrees. Place the tomatoes in a single layer in a baking dish. Add the garlic slices and basil sprigs. Pour the oil over the tomatoes and season generously with salt and pepper. Bake until tomatoes are wrinkled and fragrant, about 1 hr.
- Let tomato mixture cool to room temperature before storing with oil and accumulated pan juices in an airtight container
Notes
- When possible, buy local or cherry organic tomatoes. Any color or combo of tomatoes works.
- Use a mild extra virgin olive oil. It will take on the flavors of the tomatoes, herbs and spices.
- Cherry tomato confit will last up to 3 weeks in your fridge and up to 2 months in your freezer. Store in an airtight container with the tomatoes covered with olive oil to prevent air from reaching them.
- Bring tomatoes to room temperature before serving. The olive oil will harden and solidify in the fridge/freezer.
The BEST easy recipe and makes a BIG difference in your dishes!!!!
Love it🙏🙏🙏😘
You are too adorable Jackie!!! Thanks so much for the super sweet feedback and I’m so stoked to her ya love it :)!