Cherry Tomato Confit is one of summer's greatest gifts. It's a snapshot of late summer that concentrates the greatest flavor of the season, late summer cherry tomatoes. In this recipe, slow roasted cherry tomatoes burst with rich, caramelized flavors melded with fragrant garlic and herby undertones in a luxuriously smooth olive oil bath. Perfect for preserving fresh summery flavors to slather crusty bread, toss with pasta or as a flavorful pizza sauce.
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It happens every year yet it still feels like it sneaks up on me. Tomatoes are everywhere and then suddenly they're not. As a way to extend the life of my favorite little tomatoes, I learned how to make Cherry Tomato Confit. While those sunny little cherry tomatoes are still showing up my local Farmers Market or growing in my garden, I gather as many as possible to transform into this flavorful meal enhancer!
What is tomato confit?
Confit is a cooking process where ingredients are slowly cooked and preserved in some soft of fat. In the case of this Cherry Tomato Confit, we slow roast cherry tomatoes in a rich bath of olive oil. Confit can involve other types of fat, perhaps you've heard of duck confit. A process that involves slowly cooking ingredients in duck fat. Here we keep it simple with cherry tomatoes, golden olive oil and few little flavor bombs for dimension. You can confit all kinds of yummy things, garlic confit is another beloved use of this technique.
Originally used as a preservation technique for storing meats without refrigeration, confit is more often used for the incredible flavors it imbues. When it comes to vegetables, to confit concentrates the flavor of whatever you are preparing. This Cherry Tomato Confit transforms the tomatoes into silky sweet gems of highly concentrated sunny tomato flavor.
Cherry Tomato Confit is made with just 5 simple ingredients
Making a batch of Cherry Tomato Confit is simple beyond belief. The ingredients are minimal but they pack in all kinds of flavor when slow roasted together.
- Cherry Tomatoes are the main event here. It doesn't really matter what variety you choose to use but the more flavorful the tomatoes are, the better. Since cherry tomatoes have such a thing and delicate skin, there is no need to peel the tomatoes for this tomato confit recipe.
- Olive Oil surrounds the cherry tomatoes in a silky rich bath of fat as they slowly cook. The oil slowly breaks down the tomatoes and transforms them into jammy, flavorful magic. Save your expensive olive oil for drizzling and select a less spendy olive oil with a nice neutral backbone. The flavor will develop with the tomatoes as everything slowly cooks together.
- Garlic can give the Cherry Tomato Confit some serious body and imbues the entire pan with an earthy punch of dimension that compliments the sweetness and gently acid of the tomatoes charmingly. Just smash up a few garlic cloves and toss them in the mix.
- Fresh herbs also round out the overall flavor profile of this tomato confit recipe. I like using a summery blend of basil and thyme but feel free to take the confit any herbal direction you wish. Rosemary can give the tomatoes a woodsy aura or try tarragon, oregano or even sprinkle in some red pepper flakes to switch things up!
- Salt is very necessary in a confit recipe. It works to elevate the other flavors and really enhances the deep tomato and rich olive oil flavors happening here.
How to confit cherry tomatoes
The process is almost silly in its simplicity. If you've got a few passive hours at home, you're just 5 ingredients and 1 sheet pan away from the rich and smooth heaven that is Cherry Tomato Confit.
Get your sheet together
The first step is to combine all of your ingredients together on a single sheet pan or large, shallow baking dish. Add those colorful cherry tomatoes in single layer. Toss in some smashed garlic. Weave in whatever herb flavor story you are writing, I love a combo of fresh basil, thyme and oregano. Next, shower it all with some salt. Finally, glug on a golden river of olive oil, coating and covering everything in a bath of rich luxury. Toss it all to coat.
This may seem like an excessive amount of olive oil but remember it's cooking in a slow bath, so the oil should surround the tomatoes.
Roast it low & slow
Set your oven to 250°F. Carefully transfer the baking tray into the oven and let those cherry tomatoes slowly roast in the olive oil bath. After 2-3 hours, the tomatoes will begin to shrivel up and break down, slowly browning around the edges. Gently turn and stir the tomatoes periodically to prevent any burning.
That's it, that's the whole process! So simple and you will not believe how incredible your house will smell while this tomato confit recipe roasts. I like to leave the sheet pan in the oven to cool down before removing.
After few hours of low and slow roasting and you've got yourself a big ol' batch of saucy goodness that can do just about anything. There are so many delicious ways to serve this Cherry Tomato Confit. Toss it with pasta, use it as a pizza sauce, or slather it on toasty baguette. Try my Tomato Confit & Burrata Crostini recipe and swap in this Cherry Tomato Confit for an even easier approach.
Storing Tomato Confit
Since the confit method is all about preserving, it makes sense to bake a big batch of Cherry Tomato Confit at once and store it for later. When it comes to storage, you've got options.
Store in the refrigerator
This Cherry Tomato Confit will last up to a couple of weeks when properly stored in the refrigerator. Once the tomato confit has cooled, remove the herbs and garlic from the tray. Then transfer the tomatoes into a storage container with a tightly sealing lid. Pour the olive oil over the tomatoes, fully submerging the tomatoes in olive oil. When the tomatoes are fully submerged in the olive oil, they will be preserved and last much longer when stored in the refrigerator.
Try as I might, I'm just not one of those people who has figured out how to can, preserve, jar and vacuum seal fresh foods. Planning that far ahead doesn't seem to be in my DNA. But when it comes to Cherry Tomato Confit, I do what I can. I don't can, I freeze.
Can or freeze Cherry Tomato Confit
While canning is ideal, freezing the tomato confit works great too. So if you're strapped for time and pantry space like me, roast up a big batch now. Then freeze individually sized portions of this Cherry Tomato Confit for your seasonally-affected self this winter. I promise it will undoubtedly bring some sunshine to the darkest winter days.
Preserve the taste of summer well into winter by freezing the Cherry Tomato Confit. I use freezer proof storage containers, aka deli containers, to store confit. Then, when the cold weather hits and I need a summery reminder, I simply defrost a deli container and then toss the Cherry Tomato Confit in with a warm pot of cooked pasta. It creates the perfect pasta sauce and transports me to sunnier times with that concentrated flavor of fresh tomatoes and summery herbs.
How to enjoy Tomato Confit
The possibilities are endless. I personally could eat Cherry Tomato Confit by the spoonful but here are a few more civilized ways to enjoy this recipe.
I mentioned it above but it's worth mentioning again, tossing these jammy tomatoes in with your favorite pasta creates and instant summery sauce that tastes heavenly all year round.
Make a snack board and serve the Cherry Tomato Confit with a ball of burrata and some hearty bread. Just spoon it on and snack away. Or swap this recipe for my Tomato Confit & Burrata Crostini and skip the step of peeling the tomatoes.
And if you've got tomato confit on hand, it makes for the best dang pizza sauce in the business. The deep flavors will liven up any pizza. Try my Tomato Confit Burrata and Arugula Pizza to see for yourself!
Breakfast can get in on the tomato confit game too! Another toast with the most idea is a solid spoonful of tomatoes atop a think toast hunk, finishished with a poached egg. This is a breakfast win every single time.
Mostly I end up serving the confit with some kind of toast situation. My go-to is simple but satisfying in the most savory of ways. Simply toast up a hunk of your favorite crusty bread. Slather on some fresh ricotta cheese, then pile on the confited cherry tomatoes until the toast can't hold any more. It's an elegant mess of a meal that fills you up with flagrant flavor.
Bonus Recipe Idea: Smoked Cherry Tomato Confit
If you have a smoker, you can prepare this Cherry Tomato Confit in the same way by roasting it inside of the smoker instead of your oven. This results in an even more flavorful confit that layers together sweetness and richness with a smoky undertone. It is truly a game changer and adds even more sophistication to this already incredible recipe!
Recipe
Cherry Tomato Confit
- Total Time: 2 hours 10 minutes
- Yield: 3 cups
Description
This Cherry Tomato Confit slowly roasts cherry tomatoes with fragrant garlic and herby undertones in a luxuriously smooth olive oil bath. This flavorful medley bursts with caramelized flavors perfectly preserving they fresh summery flavors. Slather it on crusty bread, toss with pasta or use it as a flavorful pizza sauce.
Ingredients
- 3 pints cherry tomatoes, mixed varieties or all one type
- 1 cup olive oil
- 4-6 cloves garlic, peeled & lightly smashed
- 10-12 leaves fresh basil
- 6-8 sprigs fresh lemon thyme or plain thyme
- 2-3 sprigs fresh oregano
- 1 teaspoon fine sea salt
Instructions
- Preheat oven to 250°F.
- Wash tomatoes and remove stems.
- Place the prepped tomatoes in a baking sheet or shallow baking dish in a single layer.
- Season liberally sea salt. Add the smashed garlic and herbs. Drizzle the olive oil over the top and gently stir to coat.
- Bake until the tomatoes begin to shrivel up and start to brown around the edges, 2-3 hours, gently turning and stirring the tomatoes periodically to prevent any burning.
- Remove from the oven and allow to cool at room temperature. Remove and discard the garlic and herbs before storing.
- Transfer to an airtight container and store in the refrigerator for up to 2 weeks, completely covered with olive oil. Or divide amongst a few freezer proof containers and freeze for up to 3-4 months. The olive oil with harden and solidify in the refrigerator or freezer so be sure to bring tomatoes to room temperature before serving.
Notes
This recipe is highly adaptable, feel free to add onion, shallots, or swap herbs as you please.
Store tomato confit in an airtight container and in the refrigerator for up to 2 weeks, completely covered with olive oil to prevent air from reaching them.
Or store in freezer proof containers and freeze for up to 4 months and enjoy the taste of summer in the dead of winter!
The olive oil with harden and solidify in the refrigerator or freezer so be sure to bring tomatoes to room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 2 hours
faye says
I love all the recommendations on how to use the tomato confit. Thank you. Simple and delicious.
Becky Sue says
That's fantastic to hear, Faye. So glad you are enjoying the Tomato Confit recipe. It's one of my favorites. ☺️
Sabrina says
These tomatoes are a dream! I could eat the whole jar!
beckysue says
Thanks Sabrina! I literally eat them by the spoonful. So yummy just scooped onto some crusty bread. <3