Tomato confit makes an easy, super-flavorful, and highly versatile condiment. Use it in a grilled cheese, atop bruschetta, spooned over cooked chicken or fish, on a cheese plate, or even as a side dish.
Why we love this recipe
Tomato confit is one of those recipes that transforms a handful of simple ingredients into something really special. It's:
- Sweet, jammy goodness
- That's at home almost anywhere
- A great way to extend the life of abundant produce
- Make-ahead friendly
Refer to the section below for serving suggestions.
What you'll need
Here's a glance at the ingredients you'll need to make this recipe.
- Grape or cherry tomatoes hold their shape while getting nice and jammy
- Plenty of garlic gets sweet and nutty in a slow oven
- You can play with the herbs, but bay leaves, thyme, and a pinch of red pepper are low-key perfection
How to make it
Here's what you'll do to make a gorgeous batch of tomato confit. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Place the tomatoes into a baking dish that can hold them in a single layer. Pour in the olive oil.
- Add the garlic, salt, bay leaves, thyme, and red pepper flakes.
- Toss to coat.
- Roast in the center of a 250°F oven for two hours, until the tomatoes are soft and succulent but mostly haven't burst. Let cool before serving.
Expert tips and FAQs
From the French confire (to preserve), confit means cooking an ingredient — from duck legs to vegetables — low and slow in fat to make it tender, super-flavorful, and long-lasting. You can learn more here.
Absolutely. These tomatoes will last for about two weeks in the fridge and are a great way to jazz up simply cooked proteins throughout the week.
To store, remove bay leaves and thyme sprigs. Spoon tomatoes and garlic into a jar and pour oil overtop. Cover tightly and keep in the fridge. Olive oil solidifies in the cold, so bring it to room temperature or rewarm gently before using.
How to serve it
- On the ultimate open face grilled cheese
- On bruschetta with goat cheese
- Over roast, grilled, or poached chicken
- On a cheese plate
More ways to cook with cherry or grape tomatoes
- 2 pints (about 22 ounces/625 grams) grape tomatoes
- ⅓ cup (80 ml) olive oil
- 10 garlic cloves, peeled and smashed
- ½ teaspoon fine sea salt
- 2 bay leaves
- 4 thyme sprigs
- ¼ teaspoon red pepper flakes
- Preheat oven to 250°F with a rack in the center.
- Place all ingredients into a roasting pan that can accommodate them in a single layer, and stir gently to combine.
- Roast for two hours, until tomatoes are jammy but mostly not burst. Remove bay leaves and thyme sprigs.
- Confit can be served warm or at room temperature.
- To store, spoon tomatoes and garlic into a jar and pour oil overtop, Cover tightly and store in the fridge for up to two weeks. Olive oil solidifies in the fridge, so bring it to room temperature or rewarm gently before using.
Amount Per Serving: Calories: 17Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 134mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g