Confited Tomatoes
Preserve summer with these confited tomatoes. Slow-cooked cherry tomatoes in olive oil with garlic! Enjoy on their own, on toast, in risotto — the possibilities are endless!
Why We Love These Confited Tomatoes
What’s not to love about tomatoes in garlic and olive oil? Think of these confited tomatoes like a warm bruschetta– anywhere you want jammy, soft tomatoes, these work! Try them on top of crusty bread with whipped ricotta, like shown above, mixed into eggs, pasta, or risotto— the possibilities are endless.
They also take just minutes to put together. Add all ingredients into a baking dish, then roast until soft. They keep for weeks in the fridge, making them the perfect addition to any meal that needs a bit of umami deliciousness.
Ingredient Notes
These confited tomatoes have only a handful of ingredients: cherry tomatoes, olive oil, garlic, and salt. That’s it!
I prefer cherry tomatoes because there isn’t any additional prep for chopping the tomatoes, and they hold their shape as they cook. If you were to substitute in larger, chopped tomatoes, you’d end up with tomato sauce and not tomato confit.
Therefore, I only recommend using cherry tomatoes or grape tomatoes. Small plum tomatoes also work, though you’ll want to ensure they are covered with the olive oil before roasting.
You don’t have to use the best olive oil—any regular olive oil works. I have a few different olive oils in my kitchen: a fancy one for finishing, extra virgin olive oil for regular cooking, and plain olive oil for baking. Less expensive extra-virgin olive oil works best for this recipe, especially as you’ll be using so much of it!
I recommend smashing the garlic cloves so they roast alongside the tomatoes, becoming soft and spreadable. You can substitute minced fresh garlic, but not garlic powder.
If you want to add fresh herbs to this, you can! Fresh thyme sprigs, fresh oregano, or fresh rosemary are good additions. However, because more delicate herbs like fresh basil and fresh parsley will darken during roasting, I don’t recommend adding those.
You can also add red pepper flakes for a spicier flavor or even a little fresh lemon zest to brighten the tomatoes’ overall flavor. This recipe is very forgiving!
How to Make Cherry Tomato Confit
Combine Ingredients Together
In a 9 x 13 inch casserole dish, add the tomatoes, garlic and salt. Lightly toss together, then cover with the olive oil.
Roast
Bake for 2 hours until tomatoes are very soft. Let cool.
What to Eat with Confited Tomatoes
Think of these slow roasted tomatoes as a tomato condiment, and you’ll discover so many possibilities for using these.
My favorite is in this summer appetizer– whipped ricotta with tomato confit topped with reduced balsamic vinegar, fresh black pepper and basil leaves. Served with crusty bread.
Try a spoonful on my ratatouille orzo, my marry me chickpeas, or pasta primavera. I’ve also been liking them stirred into soft eggs with a little goat cheese melted on top or in grain bowls and salads.
More Cherry Tomato Recipes
If you make these confited tomatoes, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
Confited Tomatoes
Equipment
Ingredients
- 4 cups cherry tomatoes
- 8-10 medium garlic cloves, smashed
- 1 teaspoon salt
- 1 cup olive oil, or more as needed to cover
Instructions
- Preheat oven to 275 degrees F.
- In a 9 x 13 inch casserole dish, add the tomatoes, garlic and salt. Lightly toss together, then cover with the olive oil.
- Bake for ~2 hours, stirring halfway through. When done, the tomatoes should be very soft, and the garlic cloves should be almost creamy.
- Let cool, then pour into a glass jar or other resealable container and store in the fridge.