Cherry Tomato Confit is made by slow roasting tomatoes, garlic and fresh herbs, like basil, in olive oil. This comforting, easy-to-make recipe can be used as a topping for bruschetta or pasta, served as a side dish to scrambled eggs and other breakfast dishes, or with meats and other roasted vegetables.
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Cherry Tomato Confit is made in the same manner as our Garlic Confit recipe, where cherry tomatoes, cloves of garlic and fresh herbs are slow roasted in oil. It’s a great way to preserve tomatoes for a week or two.
As the tomatoes roast, they release some of their juices and absorb the flavors of the garlic and any herbs you add. This results in a vibrant, flavorful dish of tender tomatoes and garlic that can be used in so many ways. You can even use the infused oil for cooking.
My personal favorite way to use tomato confit is as a bruschetta topping on little toasts or crostini, on avocado toast, or added to the top of a breakfast skillet.
Cherry Tomato Confit can not be stored longer than a week or two due to a very slight risk of botulism developing when stored improperly or for too long. This is due to the garlic in the recipe being a low acid food in a low oxygen environment. To prevent this, follow the storage instructions given below and throw away any leftovers after a week or two. I usually only keep tomato confit for a week, just to be extra safe.
Why This Recipe Works
Making tomato confit is actually very easy. It’s as simple as tossing together a few ingredients and then letting them roast for a couple of hours.
It’s very flavorful. Cherry tomatoes add sweetness to the garlicky oil. Adding fresh herbs can enhance the flavor even more.
The recipe is extremely versatile. Besides being able to adjust the flavor slightly with different herb combinations, this recipe can be used in countless ways. Any recipe that could benefit from the addition of tomatoes will taste even better with this sweet, garlicky condiment.
Step-By-Step Instructions
Ingredients
- 4 cups cherry tomatoes (or similar small tomato varieties): from about 2 pints.
- 6 cloves garlic (crushed)
- 1 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Optional: fresh herbs like basil or oregano or red pepper flakes if you’d like a little spiciness.
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Peel and crush the garlic cloves.
Preheat your oven to 250°F.
Create!
Place the tomatoes and garlic cloves in a single layer in a baking dish or oven-proof skillet.
Pour the olive oil over the top and season with salt and pepper.
If using fresh herbs, nestle them in around the tomatoes.
Roast for approximately 2 to 2 1/2 hours or until the tomatoes are very tender. They may wrinkle or start to crack some when ready.
Allow to cool to room temperature.
To store, transfer the tomatoes and enough oil to completely cover them to a jar or container with a fitted lid and refrigerate immediately.
Present!
Use as desired.
Tips and Techniques
- Store cherry tomato confit in a clean, airtight jar in the refrigerator at 38°F or less as soon as it cools. The tomatoes and garlic cloves must remain completely covered in oil. This will help prevent botulism spores from developing. The risk for botulism is very small when stored properly.
- Use tomato confit and the oil within 1 to 2 weeks max. Ensure that the tomatoes and garlic remain fully covered in oil when stored.
- Tomato confit can be frozen for up to 3 months. Again, the tomatoes and garlic must be kept covered with oil. Thaw in the refrigerator before use. Confit must not be kept at room temperature any longer than 2 hours.
More Cherry Tomato Recipes
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Cherry Tomato Confit
Ingredients
- 4 cups cherry tomatoes (or similar small tomato varieties: from about 2 pints)
- 6 cloves garlic (crushed)
- 1 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Optional: fresh herbs like basil or oregano or red pepper flakes for a little spiciness.
Instructions
- Preheat oven to 250°F.
- Place the tomatoes and garlic cloves in a single layer in a baking dish or oven-proof skillet.4 cups cherry tomatoes, 6 cloves garlic
- Pour the olive oil over the top and season with salt and pepper.1 cup extra virgin olive oil, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
- If using fresh herbs, nestle them in around the tomatoes.Optional: fresh herbs like basil or oregano or red pepper flakes for a little spiciness.
- Roast for approximately 2 to 2 1/2 hours or until the tomatoes are very tender. They may wrinkle or start to crack some when ready.
- Allow to cool to room temperature.
- To store, transfer the tomatoes and enough oil to completely cover them to a jar or container with a fitted lid and refrigerate immediately.
- Use as desired.
Notes
Tips and Techniques
- Store cherry tomato confit in a clean, airtight jar in the refrigerator at 38°F or less as soon as it cools. The tomatoes and garlic cloves must remain completely covered in oil. This will help prevent botulism spores from developing. The risk for botulism is very small when stored properly.
- Use tomato confit and the oil within 1 to 2 weeks max. Ensure that the tomatoes and garlic remain fully covered in oil when stored.
- Tomato confit can be frozen for up to 3 months. Again, the tomatoes and garlic must be kept covered with oil. Thaw in the refrigerator before use. Confit must not be kept at room temperature any longer than 2 hours.
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