How To Make Cherry Tomato Confit
on May 23, 2022, Updated Feb 22, 2024
Let’s learn how to make confit tomatoes. Beautiful cherry tomato confit/roasted tomatoes here. They are a simple, easy, quick and no-fuss condiment. It can be used for any dinner pairings, side dishes and appetizers, and it packs so much flavor. One of my favorite uses for these are definitely our Cherry Tomato Pasta.
What is confit?
Confit is a type of food that is cooked low and slow in oil, at a low temperature. You can oil confit chicken or duck for a few other examples. It is a way of preserving ingredients by slowly cooking them in a liquid.
Tomato confit is SO versatile. They can be used for grain bowls, blended into sauces (or dressings!), the oil from the tomatoes can be used for vinaigrettes, in a sandwich, open faced toasts, eggs, shakshuka, the ideas are literally endless. You can even repurpose the oils for grilling, or you can pickle them with garlic.
I make confit tomatoes probably once a week. I normally use cherry tomatoes, but you can use Roma tomatoes, Heirloom tomatoes, or any tomatoes you prefer.
What ingredients do you need for this cherry tomato confit?
Assorted tomatoes: For this recipe, we are using cherry/small tomatoes but you can use any tomatoes you have on hand like plum tomatoes, grape tomatoes, roma, heirloom, or so on! Any will work perfect.
Extra virgin olive oil: We are using a generous amount of olive oil here, but feel free to adjust with as little or as much as you prefer.
1 head of garlic: sliced in half, skin on to roast, or you can throw in already peeled cloves garlic, or grate the garlic as well.
Kosher salt/sea salt and black pepper
Other fun add-ons to roast/finish with: fresh herbs like fresh thyme sprigs, fresh rosemary, red pepper flakes, oregano, fresh basil to finish, even mint or a sprinkle of sugar will work wonders here!
Some thought starters for serving: roasted tomato bruschetta, with roasted chicken, thrown in salads, tossed with mozzarella cheese, drizzled with basil and balsamic vinegar, on ricotta/burrata toast or even blended up into a tomato sauce
Instructions to make this cherry tomato confit recipe
Begin by preheating your oven to 400 degrees.
In a baking dish, tray or pan (I like to use one that is deep enough to keep all the oils in and so that there is no leaks!), add in your tomatoes with olive oil (enough olive oil so it’s covered almost half-way), garlic (either peel on, peeled garlic or grated garlic!) salt and pepper.
Slow roast for 40 minutes to 1 hour until charred, jammy and bursted throughout.
How long does it take to confit tomato?
For the cooking time, it is totally up to you and what you prefer. If you prefer them to stay hole and not super jammy, take them out earlier, if you want them more jammy and sauc-ey, leave them in longer. I like them around the 40-50 minute mark, and it also depends on your oven.
Questions and Substitutions
No! You can make it on the stovetop as well. To do so, warm up your oil and add in your tomatoes and any herb/seasoning you want. Keep an eye on it on a medium-low to medium heat and allow them to burst, char and get jammy this way as well.
After you roast your tomatoes, let them cool to room temperature and then place them in an airtight container or jar stored in the refrigerator up to 1 week and if you would like to freeze them, they can be stored for up to 1 month.
Yes, transfer any leftover confit to the fridge, covered tightly. Store in the fridge for up to 4 days, reheating when ready to use. However, in some applications you can keep this cold, like for pasta salad or in the cold salad.
Recipe ideas to serve with tomato confit
If you do make this Tomato Confit, be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
How To Make Cherry Tomato Confit
- 2 pints/cups assorted tomatoes, cherry tomatoes, Roma, Heirloom, Plum
- 1/4 cup extra-virgin olive oil
- 1 head of garlic, sliced in half, skin on, cloves or grated (your desired amount)
- Kosher salt and freshly ground black pepper
- Begin by preheating your oven to 400 degrees.
- In a baking dish, tray or pan (I like to use one that is deep enough to keep all the oils in and so that there is no leaks!), add in your tomatoes with olive oil (enough olive oil so it’s covered almost half-way), garlic (either peel on, peeled garlic or grated garlic!) salt and pepper.
- Slow roast for 40 minutes to 1 hour until charred, jammy and bursted throughout.
- For the cooking time, it is totally up to you and what you prefer. If you prefer them to stay hole and not super jammy, take them out earlier, if you want them more jammy and sauc-ey, leave them in longer. I like them around the 40 to 50 minute mark, and it also depends on your oven.