Cherry Tomato Confit

Slow-roasted cherry tomatoes collapse into silky, jammy spoonfuls, baked at 350°F for 30 minutes with garlic, thyme, basil, and sage, submerged three-quarters in olive oil. It keeps in the fridge up to 2 weeks, fully submerged.

Why You'll Love Cherry Tomato Confit

Two pints of cherry tomatoes go into the oven with garlic, basil, thyme, and sage, mostly submerged in olive oil, and 30 minutes at 350°F is enough to collapse them into something jammy. The oil comes out infused too, good for salad dressings or sautéing once the tomatoes are gone. Spoon it over toast, stir it into pasta, or serve it next to roast meat.

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

Cherry Tomato Confit

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A silky slow-roasted cherry tomato confit steeped in olive oil with garlic, thyme, and basil - the perfect make-ahead condiment to add warmth to winter dishes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Active Time 15 minutes mins

Total Time 45 minutes mins

Servings: 2 cups

Course: Condiment, sauce, Side

Cuisine: Californian, Mediterranean

Calories: 2006

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 pt cherry tomatoes
• ½ cup basil leaves
• a few sage leaves
• 2 cups extra-virgin olive oil
• 4 cloves garlic
• 3 sprigs thyme
• 1 teaspoon kosher salt

Equipment

• Large baking dish
• Paring knife
• Mixing Bowls

Method

 

Roast + Infuse

1. Preheat oven to 350°F (175°C).
2. Arrange cherry tomatoes in a single layer in a baking dish.
3. Add garlic, basil, thyme, sage, and kosher salt.
4. Pour in olive oil until tomatoes are ¾ submerged.
5. Cover with foil and bake for 30 minutes, until tomatoes are soft and collapsing.
6. Remove from oven and let cool completely in the oil.

To Plate

1. Spoon tomatoes and oil into a serving bowl or jar.
2. Serve at room temperature or chilled.

Nutrition

Calories: 2006kcalCarbohydrates: 21gProtein: 5gFat: 217gSaturated Fat: 30gPolyunsaturated Fat: 23gMonounsaturated Fat: 158gSodium: 1221mgPotassium: 1085mgFiber: 4gSugar: 12gVitamin A: 2702IUVitamin C: 113mgCalcium: 82mgIron: 5mg

Notes

Storage: transfer to a sealed jar and refrigerate for up to 2 weeks, keeping the tomatoes fully submerged in the oil.

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