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Cherry tomato confit on whipped yogurt with garlic and an olive oil drizzle.
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5 from 2 votes

Cherry Tomato Confit

Tomato confit is an absolute must each and every single summer! Roast the very best of the seasons fresh tomato bounty in olive oil until they’re busting with sweetness and umami!
Prep Time15 mins
Cook Time1 hr
Course: Condiments
Cuisine: Californian
Servings: 6
Author: Daniela Gerson


  • 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


  • Preheat oven to 300 degrees. Place the whole cherry tomatoes in a single layer in a baking dish. If using larger variety of tomatoes, blanch and peel them first then follow the rest of the directions below.
  • 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


  • When possible, buy local and organic cherry organic tomatoes directly from a farm or farmers market. Use any color of the tomato rainbow!
  • Use a mild extra virgin olive oil. The tomatoes, herbs and garlic will infuse it with a whole lot of flavor! Save your expensive stuff since it nuanced flavor will be lost int his process.
  • Tomato confit will last up to 1 month in your fridge and up to 3 in your freezer. Store the tomatoes covered in olive oil (so air doesn’t reach them) in an airtight container.
  • Bring tomato confit to room temperature before serving. The olive oil will harden and solidify in the fridge/freezer.
Did you make this recipe? Please share and tag @ChefDanielaGerson! I'd love to see how you're making colorful waves in the kitchen!