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cherry tomato confit.
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5 from 1 vote

Cherry Tomato Confit

Ready for a simple summertime condiment that will make everything taste better? This cherry tomato confit recipe is next level delicious, and take just 5 minutes to prepare before roasting. Slowly roast tomatoes in the oven with olive oil, garlic, herbs, and a few seasonings. Use this yummy topping with any protein, in pastas, with eggs, on toast, salads, or anything you like.
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course: Condiment
Cuisine: French
Servings: 16 servings
Calories: 196kcal
Author: Briana

Equipment

  • large baking dish

Ingredients

  • 24 ounces cherry tomatoes, washed
  • 2 heads garlic, peeled (About 24 cloves. You use as much or as little as you like!)
  • 1.5 cups olive oil (More or less depending on the size of the baking dish you are using).
  • 1.5 teaspoons kosher salt 
  • ½ teaspoon black pepper 
  • 1 ounce fresh basil leaves
  • 10 sprigs fresh thyme 
  • 3 sprigs fresh oregano

Instructions

  • Preheat oven to 250°F. Place tomatoes in your large baking dish. Nestle in the garlic, and herbs. Season generously with salt and pepper, then drizzle with olive oil until comes about halfway up the sides of the tomatoes.
  • Bake for 2.5 - 3 hours, checking every 30-45 minutes to ensure nothing is burning. 
  • Remove from the oven to cool, and carefully discard the thyme, basil, and oregano using a fork or tongs.
  • Transfer to an airtight container and store in the fridge for up to 10 days, making sure there is enough oil to cover everything to ensure it stays fresh. Bring to room temperature before eating as the olive oil will solidify in the fridge. 
  • Serve with literally anything! We love it with some fresh basil, burrata, or mozzarella cheese, on eggs, salads, with proteins, you name it! 

Notes

    • Use a lot of oil. You want to make sure there is enough oil to coat and mostly cover the tomatoes. The oil can be put to great use after the fact as well. We use it as a salad dressing!
    • Be patient. This is a slow process. You just can't rush it, so don't try cranking up the temperature, or your tomatoes will just burn! The slow cooking process slowly breaks down the tomatoes and garlic and infuses the oil.
    • Use high quality ingredients. Since there are so few ingredients in this recipe, use the best ones you can find, especially when it comes to the olive oil and the tomatoes. It will make a lot of difference in the flavor.
    • Keep the flavor profile in mind. Any seasonings or herbs you like can be used here, but keep in mind what you plan to use the tomatoes for later, as whatever herbs you use will create a specific flavor profile. We like to go sort of "classic" or neutral with basil, thyme, and oregano.

Nutrition

Calories: 196kcal | Carbohydrates: 4g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 224mg | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Vitamin A: 338IU | Vitamin C: 12mg | Calcium: 25mg | Iron: 1mg