These confit cherry tomatoes are one of those condiments (or sides) that feels fancy — like something you’d pick up from a specialty store—but they’re surprisingly simple to make at home. The process sounds fussy, but it’s almost entirely hands-off. Once you have a jar in the fridge, you’ll find yourself adding them to everything. They bring lots of sweet, concentrated, rich tomato flavor to any dish — toss them with pasta, scatter them over salads, spoon them onto whipped ricotta toast, or serve them alongside cheese and charcuterie.
The best part? The recipe couldn’t be easier: just cherry tomatoes, olive oil, garlic, thyme, salt, and pepper. That’s it. And if you want to pare it down even further, skip the herbs and garlic — it’ll still be delicious. Everything roasts together until the tomatoes are soft and silky and then stored in a jar or airtight container.
You can easily scale this recipe up or down — make a small batch for the week or a big one to share. It’s also a great way to use up tomatoes that are past their peak or bring some life to out-of-season ones. Plus, they make a great addition to a cheese board, or even to your holiday appetizers and party spreads.
The process sounds fussy, but it’s almost entirely hands-off. Once you have a jar in the fridge, you’ll find yourself adding them to everything.
What Is Tomato Confit?
Essentially, this recipe is tomatoes cooked very slowly in olive oil. When you “confit” something, you’re cooking it in fat. Originally this method was used to preserve the food (“Confit” comes from the French word confire, meaning “to preserve.”) But now, thanks to modern refrigeration, it’s a method used because it results in really delicious food. Think duck confit. Yum.
When you confit, you get delicious concentrated flavor and incredible texture. These tomatoes taste like summer in a jar. Tomato confit isn’t quite the same as roasted tomatoes. Roasting uses higher heat and caramelizes the outside, while confit keeps the tomatoes glossy, tender, and silky, almost spoonable.
The Ingredients
- 12 oz cherry tomatoes
- Olive oil (enough to cover tomatoes about ¾ of the way)
- Salt
- ½ head garlic
- 2–3 sprigs fresh thyme (optional — or use any herb you like)
- Freshly ground black pepper
Note: This recipe is super flexible — the measurements are rough guidelines. Depending on your roasting pan and how many tomatoes you’re using, you may need more or less olive oil. The tomatoes should be mostly covered, but they’ll shrink as they roast.
How to Make Cherry Tomato Confit
- Prep Your pan
Add your cherry tomatoes, garlic, and thyme to a small roasting dish. Season generously with salt and black pepper. Pour in enough olive oil to cover the tomatoes about three-quarters of the way. - Roast
Transfer to a 350°F oven and roast for 60 minutes, stirring very gently halfway through to help the tomatoes cook evenly. Be careful — the oil will be very hot. - Cool
Remove from the oven and let the confit cool completely in the pan. Again, the oil will be hot — so please be careful! - Store
Once cooled, you can transfer the tomatoes to a clean jar or container. Squeeze the softened garlic cloves out of their skins and add them to the jar. Then, pour over the cooking oil to cover.
Ways to Use Your Tomato Confit
This is the fun bit. Your tomato confit can be used just about anywhere you’d use fresh or roasted tomatoes.
- Tossed with pasta, grated Parmesan, and a few fresh basil leaves.
- Spoon it over whipped ricotta toast. One of my faves.
- Folded into an omelet or use for a tomato confit eggs Benedict. Tomatoes and eggs are always a great combo.
- Scattered on a pizza before baking. Simply top your pizza with mozzarella, some parmesan and these confit tomatoes with a drizzle of their oil. Like a twist on a Neapolitan “filetti” pizza. So good!
- Served alongside grilled fish or chicken. So simple, but incredibly delicious and easy.
- Or, one of my favorites, as a base for a tomato confit Caprese salad (recipe coming soon!) — layer the jammy tomatoes with torn mozzarella (or even burrata), fresh basil, and a drizzle of the confit oil and some balsamic. It’s delicious and just a little unexpected, and very, VERY good!
How to Store It
- Once cooled, store the tomatoes and oil in a sealed jar in the fridge. They’ll keep for about 1–2 weeks.
- For longer storage, you can freeze the tomato confit in small containers or a plastic bag. When you’re ready to use, thaw in the fridge overnight and bring to room temperature before serving. The texture softens slightly, but the flavor is still incredible.
Tip: Don’t throw away that leftover oil — it’s infused with garlic, thyme, and all that tomato flavor. Use it to cook eggs, drizzle on grilled bread, or whisk into salad dressing.
Tomato Confit FAQs
What’s the difference between roasted tomatoes and tomato confit?
Roasted tomatoes are cooked at higher heat, caramelize on the outside and dehydrate quiet a bit. Tomato confit cooks low and slow in olive oil, creating a soft, silky texture and a sweeter flavor.
Can I use larger tomatoes?
Yes. Use any tomatoes you like. For this batch I used some Sungold Tomatoes I had. If you’re using much large tomatoes, halve or quarter them and roast a little longer until they’re very tender.
Can I reuse the confit oil?
Definitely. It’s liquid gold — I like to use it in vinaigrettes, on garlic bread, or toss with pasta. Use it anywhere you would normally finish with a drizzle of olive oil.
Can I freeze tomato confit?
Yes, freeze in small jars or plastic bags and lay them flat to freeze — it’ll make storage and thawing much easier. Thaw in the fridge before using.
More Tomato Recipes to Try
Tomato Jam – A simple tomato jam recipe that’s going to be your new favorite condiment.
Panzanella Salad – This classic Italian panzanella salad with tomatoes, cucumbers, and a red wine vinegar anchovy dressing is the ultimate way to use day-old bread. A must-make bread salad for summer.
Tuna Tomato Salad – A fresh and easy tuna tomato salad made with ripe tomatoes, fresh basil, and canned tuna in olive oil. Ready in under 10 minutes, it’s the perfect summer lunch or easy dinner.
Roasted Tomato Sauce – An oven-roasted tomato sauce with onion, butter, and roasted garlic. Simple and packed with flavor, it’s a great hands-off tomato sauce that’s perfect with fresh pasta, lasagna, or even Eggplant Parmigiana.
Cherry Tomato Butter Sauce – A simple, silky tomato sauce made with just a handful of ingredients. Rich from butter, naturally sweet from cherry tomatoes, and perfect for tossing with your favorite pasta.
Tomato and Onion Salad – A simple and delicious tomato and onion salad recipe made with ripe tomatoes, thinly sliced onion, basil, olive oil, and balsamic. Such a good summer salad!
Pomodori Ripieni (Stuffed Tomatoes) – These easy Italian stuffed tomatoes (pomodori ripieni) are baked with panko, parmesan, garlic, and herbs. A delicious vegetarian side you can make all year long.
Tomato Tonnato – The classic Italian tuna sauce served with tomatoes, fried capers, and crispy breadcrumbs.
Roasted Tomato Galette with Blue Cheese Whipped Cream – A rustic, savory galette filled with jammy roasted tomatoes and topped with a dreamy blue cheese whipped cream.
Pane e Pomodoro with Anchovies – Pane e pomodoro is proof that the simplest ingredients make the best dishes. Toasted bread and ripe tomatoes, topped with white anchovies (boquerones). So easy, quick, and absolutely delicious!
Did you make try this Tomato Confit recipe?
Leave a rating and comment below—or tag @TheMostHungry on Instagram. I can’t wait to see it!
Easy Cherry Tomato Confit
Ingredients
- 12 oz Cherry Tomatoes or larger tomatoes cut in half or quatered
- Olive Oil enough to cover tomatoes about 3/4 of the way
- Salt
- 1/2 head Garlic
- 3 sprigs Fresh Thyme optional — or use any herb you like
- Black Pepper freshly ground
Instructions
- Add the cherry tomatoes, garlic, and thyme to a small roasting dish. Season generously with salt and black pepper. Pour in enough olive oil to cover the tomatoes about three-quarters of the way.
- Transfer to a 350°F oven and roast for 60 minutes, stirring very gently halfway through to help the tomatoes cook evenly. Be careful — the oil will be very hot.
- Remove from the oven and let the confit cool completely in the pan. Again, the oil will be hot — be careful
- Once cooled, transfer the tomatoes to a clean jar or container. Squeeze the softened garlic cloves out of their skins and add them to the jar. Then, pour over the cooking oil to cover.
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
