Learn how to make cherry tomato confit—simple, flavorful, and versatile. These roasted or stovetop confit tomatoes make an easy condiment or addition to meals, from pasta and grain bowls to toasts, salads, and sandwiches. One favorite use is in a cherry tomato pasta.
What is confit?
Confit refers to food slowly cooked at low temperature in fat or oil. Traditionally used for meats like duck or chicken, the method preserves flavor and texture by gently poaching the ingredient. Tomato confit follows the same idea: tomatoes simmered or roasted slowly in olive oil until soft, sweet, and concentrated.
Tomato confit is incredibly flexible. Use it stirred into sauces, folded into dressings, spooned over cheese or grilled proteins, or mixed into grain bowls. The infused oil becomes a flavorful finishing oil for vinaigrettes, pan-frying, or drizzling over dishes. You can also add confit tomatoes to shakshuka, scrambled eggs, sandwiches, toasts with ricotta or burrata, or blend them into a quick tomato sauce.
I make confit tomatoes often—typically with cherry tomatoes for convenience, though roma, plum, grape, or heirloom varieties work well. Choose whatever you have on hand.
Ingredients for cherry tomato confit
Assorted tomatoes: Cherry or small tomatoes are ideal, but roma, grape, plum, or heirloom tomatoes all work.
Extra virgin olive oil: Use enough oil to come about halfway up the tomatoes. You can adjust the amount to taste.
1 head of garlic: Slice in half with the skin on to roast, or use peeled cloves or grated garlic depending on your preference.
Kosher salt or sea salt and freshly ground black pepper
Optional add-ins: Fresh herbs like thyme or rosemary, red pepper flakes, oregano, or finish with torn basil. A pinch of sugar can help balance acidity when needed.
Serving ideas: Serve on bruschetta, alongside roasted chicken, folded into salads or pasta, paired with mozzarella or burrata, on ricotta toast, or blended into soups and sauces.
How to make cherry tomato confit (oven or stovetop)
Oven method: Preheat the oven to 400°F (about 200°C). In a deep baking dish or tray—deep enough to hold the oil—add the tomatoes, enough olive oil to reach roughly halfway up the tomatoes, the garlic (halved head, whole cloves, or grated), and season with salt and pepper. Optional herbs or red pepper flakes can be added now. Slow roast for 40–60 minutes, until tomatoes are charred in spots, jammy, and burst.
Stovetop method: Warm oil in a wide, low pan over medium-low heat. Add tomatoes, garlic, and seasonings, and keep the temperature low enough that the tomatoes soften and burst gradually. Stir occasionally and cook until the tomatoes are jammy and concentrated—this can take a similar amount of time as the oven method, depending on heat and pan size.
How long does it take?
Cooking time depends on the texture you want. For firmer, intact tomatoes, roast 30–40 minutes. For jammy, saucy tomatoes, roast closer to 50–60 minutes. Oven temperatures vary, so check periodically to reach your preferred level of softness and caramelization.
Questions and substitutions
No. You can make confit on the stovetop by keeping the oil warm over medium-low heat and allowing the tomatoes to gently soften, burst, and caramelize. Watch them closely to avoid scorching.
Let the confit cool to room temperature, then transfer to an airtight container and refrigerate for up to one week. For longer storage, freeze in a sealed container for up to one month.
Yes. Keep leftover confit tightly covered and refrigerated. Reheat before using in warm dishes, or serve cold in salads where appropriate.
Ideas to serve with tomato confit
Roast or finish confit tomatoes with grilled or pan-seared fish, toss them with pasta, spread them on sandwiches with cheese and cured meats, fold into shakshuka, stir into soups, or serve on crostini with fresh herbs and a drizzle of the infused oil.
If you make this tomato confit, consider leaving a comment or rating the recipe. Tag the creator on social channels to share your version and variations.
How To Make Cherry Tomato Confit
Equipment
-
Baking dish or deep tray
Ingredients
- 2 pints/cups assorted tomatoes (cherry, roma, plum, heirloom)
- 1/4 cup extra-virgin olive oil
- 1 head of garlic (halved, whole cloves, or grated)
- Kosher salt and freshly ground black pepper
Instructions
-
Preheat oven to 400°F (200°C).
-
Place tomatoes in a deep baking dish. Pour in enough olive oil to come about halfway up the tomatoes. Add garlic and season with salt and pepper. Add optional herbs or red pepper flakes if desired.
-
Slow roast for 40–60 minutes, until tomatoes are charred in places, burst, and become jammy. For firmer tomatoes, shorten the time; for saucier, jammy tomatoes, roast longer.
Nutrition
Nutrition information is an approximation.
Like this recipe? Rate and comment below!