Slow-roasted cherry tomatoes steeped in olive oil with garlic, thyme, and basil-jammy, rich, and endlessly versatile.

Why You'll Love Cherry Tomato Confit

It's effortless, make-ahead magic. Spoon it over toast, swirl it through pasta, or just eat it cold from the fridge. No wrong moves here.

Tips and Tricks

Use the best olive oil you can-it becomes part of the finished dish.
The tomato skins come off easier if you score deep enough to split.

Variations

Add a pinch of red pepper flakes for a spicy kick.
Swap basil for rosemary or oregano for a different herb profile.

Substitutions

No fresh thyme? Use ½ teaspoon dried thyme.
Use grape tomatoes if cherry aren't available-same technique.

Best served with

Warm sourdough, burrata, or whipped ricotta
Tossed with pasta or gnocchi
Spooned over grilled fish or roasted chicken

How to Store Leftovers

Store in an airtight container in the fridge for up to 2 weeks. Make sure tomatoes stay fully submerged in oil. Use clean utensils to prevent spoilage.

Common Questions

Do I have to peel the tomatoes?

For the best silky texture, yes. But you can skip it if you're short on time.

Can I reuse the oil?

Absolutely. Use it in dressings, on roasted veggies, or to start any savory dish.

Close-up of roasted cherry tomatoes glistening in olive oil, with sprigs of fresh herbs such as thyme and basil, showing a mix of vibrant red and golden-brown colors.

Cherry Tomato Confit

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Slow-roasted cherry tomatoes steeped in olive oil with garlic, thyme, and basil-jammy, rich, and endlessly versatile.

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Prep Time 15

Total Time 45

Course: Dressing/Condiment, Side Dish

Cuisine: Californian, Mediterranean

Calories: 4013

Ingredients Equipment Method Nutrition

Ingredients

2 pt Cherry tomatoes stems removed
½ cup Basil leaves
2 cups Extra-virgin olive oil enough to submerge
4 cloves Garlic smashed
3 Thyme sprigs
1 teaspoon Kosher salt

Equipment

Large baking dish
Mixing Bowls
Pairing Knife

Method

Prep Tomatoes

Preheat oven to 350°F.
Bring a pot of water to a boil. Fill a bowl with ice water and keep nearby.
Score an X on the bottom of each tomato.
Blanch tomatoes in boiling water for 20 seconds, then immediately transfer to the ice bath.
Once cool, gently peel skins from the tomatoes using your fingers.

Roast + Infuse

Arrange peeled tomatoes in a single layer in a baking dish.
Pour in olive oil until tomatoes are just submerged. Add garlic, basil, thyme, and kosher salt.
Cover with foil and bake for 30 minutes.
Remove from oven and let cool completely in the oil.

Nutrition

Calories: 4013kcalCarbohydrates: 43gProtein: 10gFat: 433gSaturated Fat: 60gPolyunsaturated Fat: 46gMonounsaturated Fat: 316gSodium: 2441mgPotassium: 2170mgFiber: 7gSugar: 24gVitamin A: 5404IUVitamin C: 226mgCalcium: 165mgIron: 10mg