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A hand points toward an oval dish filled with vine tomatoes, garlic, basil, and olive oil. Beside it, a tray holds fresh herbs. A large kitchen knife rests on the wooden counter.

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Active Time 15 minutes
Total Time 45 minutes
Servings: 2 cups
Course: Condiment, sauce, Side
Cuisine: Californian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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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