
Cherry Tomato Confit by Baking The Goods.
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. And, no I don’t can, I freeze.
You may be asking yourself, what is cherry tomato confit? The tomato confit definition just means that tomatoes have been cooked and preserved in fat, in this case it’s olive oil
In this recipe for Cherry Tomato Confit I am planning ahead slightly by roasting a large batch and dividing it into freezer proof storage containers
While canning



These jewel toned cherry tomatoes come from my favorite vendor at my local Farmers Market.



I have a borderline unhealthy relationship with cherry tomatoes -it’s a good thing they are healthy. 😉



This Cherry Tomato Confit starts with drenching the cherry tomatoes in a luxurious bath of olive oil



Combine everything to a sheet pan



While the Cherry Tomato Confit roasts low and slow in your oven



If you preserve your cherry tomato confit – imagine all of the ways you can use it during the colder months – tomato confit pasta



One of my favorite ways to enjoy Cherry Tomato Confit is slather on grilled bread with a poached egg on top! Yumm!

Cherry Tomato Confit
- Total Time: 3 hours 10 minutes
- Yield: 3 cups
Description
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.
Ingredients
- 3 pints cherry tomatoes (- mixed or all one type)
- 1 cup olive oil
- 4–6 cloves garlic (- peeled & smashed)
- 10–12 leaves fresh basil
- 6–8 sprigs fresh lemon thyme (- or plain thyme)
- 2–3 sprigs fresh oregano
- 1–2 teaspoons flaky sea salt
Instructions
- Preheat oven to 250°F.
- Place the prepped tomatoes in a shallow baking dish and season liberally with sea salt flakes. Sprinkle the smashed garlic, basil, lemon thyme and oregano over the cherry tomatoes. 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 as they tend don’t preserve as well as the tomatoes.
- Transfer to an airtight container and store in the refrigerator for up to 1 month, completely covered with olive oil to prevent air from reaching them.
Or divide amongst a few freezer proof containers and freeze for up to 3 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.
- Prep Time: 10 minutes
- Cook Time: 3 hours
These tomatoes are a dream! I could eat the whole jar!
Thanks Sabrina! I literally eat them by the spoonful. So yummy just scooped onto some crusty bread. <3