Slow-roasted cherry tomatoes collapse into silky, jammy spoonfuls, infused with garlic, thyme, and basil. Submerged in olive oil, they become an all-season secret weapon - perfect for cozy winter nights or festive grazing tables.
Why You'll Love Cherry Tomato Confit ❤️
This confit brings brightness when you need it most. Cold-weather herbs meet summer sweetness in one spoonful. It's a pantry staple that transforms pasta, toast, or roast meat with almost no effort - just warmth, depth, and time.
Tips and Tricks
- Use the best olive oil you have - it becomes the final sauce.
- Deeply score tomatoes if you plan to peel them after roasting.
- Store in a wide jar so tomatoes stay evenly submerged.
Variations
- Add red pepper flakes for a little winter heat.
- Swap basil for rosemary or oregano for a woodsy profile.
- Add crushed fennel seed for subtle anise flavor.
Substitutions
- Thyme → ½ teaspoon dried thyme
- Cherry tomatoes → grape tomatoes, same method
- Garlic → shallots for a slightly sweeter infusion
Best served with
- Smeared on toasted sourdough with burrata or whipped ricotta
- Swirled through pasta or gnocchi for a one-ingredient sauce
- Served with roasted chicken, grilled fish, or on a cheese board
How to Store Leftovers
Store in an airtight container in the fridge for up to 2 weeks. Keep tomatoes fully submerged in oil. Always use clean utensils to avoid spoilage.
Common Questions
Do I have to peel the tomatoes?
No - peeling is optional. For the silkiest texture, yes. But they're still delicious with skins on.
Can I reuse the oil?
Yes. It's infused and flavorful - perfect for salad dressings, roasted vegetables, or sautéing.
How do I keep it from spoiling?
Always store in the fridge and ensure tomatoes are fully submerged in oil. Use a clean spoon every time.
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