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.
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Can I reuse the oil?
Absolutely. Use it in dressings, on roasted veggies, or to start any savory dish.
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