Sweet, jammy tomatoes slowly roasted in olive oil with garlic and thyme create an effortless recipe you’ll want to spoon over just about everything.
Tomato Confit: One Recipe, Endless Ways to Enjoy It
I think my favorite part of summer might just be tomato season, inspired by the beautiful heirloom tomatoes and incredibly sweet cherry tomatoes that arrive this time of year. The heirlooms are absolutely gorgeous, and the cherry tomatoes are so sweet that I’ve really come to love this little mini season within a season. I wanted to create something simple yet delicious with these beauties as the star, so I started testing my own Tomato Confit recipe. The ingredients are few but high quality, and the method is low and slow, allowing the tomatoes to become perfectly sweet and jammy. Smothered over crusty bread with plenty of the infused olive oil, tossed with a little angel hair pasta, or enjoyed with some crispy crackers, it’s such an easy appetizer or snack that proves the simplest ingredients are often the most delicious.
Why You’ll Love This Tomato Confit
- Simple ingredients, incredible flavor. Cherry tomatoes, garlic, thyme, and olive oil slowly transform into something rich, sweet, and deeply savory.
- Perfect for meal prep. Make a batch once and enjoy it throughout the week on everything from toast to grain bowls.
- Endlessly versatile. Spoon it over pasta, pizza, sandwiches, salads, roasted vegetables, or serve it alongside a creamy dip.
- A beautiful way to use summer tomatoes. Whether from your garden or the farmers market, this recipe lets fresh tomatoes truly shine.
- Easy but impressive. The oven does nearly all the work, making this a low-effort recipe with restaurant-worthy results.
Ingredient Highlight: Cherry Tomatoes
Cherry tomatoes are the star of Tomato Confit because their naturally high sugar content allows them to become incredibly sweet and jammy as they slowly roast. Unlike larger tomatoes, they hold their shape while releasing their juices into the olive oil, creating a rich, flavorful mixture that’s just as delicious as the tomatoes themselves. Whether picked from the garden or found at the farmers market, this recipe is one of the best ways to celebrate peak tomato season.
Madly Delicious Must-Know Tips and Questions
Use good olive oil. Since the oil becomes part of the finished dish, choose one you enjoy the flavor of for the best results.
Don’t rush the roasting. Low and slow cooking is what gives the tomatoes their sweet, jammy texture and allows the garlic to become buttery and mellow.
Save every drop of the oil. The tomato- and garlic-infused olive oil is perfect for dipping bread, drizzling over vegetables, whisking into dressings, or tossing with pasta.
Can I use grape tomatoes instead?
Absolutely. Grape tomatoes work beautifully, though they tend to be slightly firmer and a little less sweet than cherry tomatoes.
How long does Tomato Confit last?
Store the tomatoes and olive oil in an airtight container in the refrigerator for up to one week. Keep the tomatoes submerged in the oil to maintain their flavor and texture.
Can I add other herbs?
Yes! Fresh rosemary, oregano, or basil all pair well with tomatoes. Thyme offers a classic French-inspired flavor, but don’t be afraid to make it your own.
Let’s Dish About Confit: Did You Know?
The word confit comes from the French verb confire, meaning “to preserve.” Traditionally, meats like duck were slowly cooked and stored in their own fat to extend their shelf life. Over time, the technique evolved to include ingredients like tomatoes, garlic, citrus, and onions, which are gently cooked in oil to concentrate their flavor while preserving their texture. Unlike high-heat roasting, confit uses low, gentle heat to bring out natural sweetness without drying the ingredients, creating a rich, silky result and an infused oil that’s just as delicious as the tomatoes themselves.
Looking for a simple way to make the most of summer tomatoes? Then try my Tomato Confit!
Sweet, jammy tomatoes slowly roasted with garlic, thyme, and olive oil create a versatile recipe you’ll find yourself adding to everything from toast and pasta to pizza and grain bowls. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious so I can see your delicious creation!
More Tomato Recipes
Easy Angel Hair Pasta with Pan-Roasted Cherry Tomatoes
Pan con Tomate with Calabrian Chilis
Tomato Confit
Equipment
- 8×8-inch oven-safe baking dish
Ingredients
- 2 pints cherry or grape tomatoes
- ½ cup extra virgin olive oil
- 6 garlic cloves, lightly smashed
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 tsp salt
- ½ tsp black pepper
For Serving (Optional)
- Toasted sourdough or crusty bread
- Crackers
- Tossed with warm pasta
- Pizza or flatbread
- Whipped ricotta or another creamy dip
Instructions
- Preheat the Oven: Preheat the oven to 300°F.
- Assemble the Tomato Confit: Add the tomatoes, garlic, thyme, salt, and black pepper to an 8×8-inch oven-safe baking dish. Pour the olive oil over the top and gently stir until everything is evenly coated.
- Roast the Tomatoes: Bake uncovered for 1 hour 30 minutes, or until the tomatoes are soft, bursting, and lightly caramelized and the garlic is golden and tender.
- Roast the Tomatoes: Bake uncovered for 1 hour 30 minutes, or until the tomatoes are soft, bursting, and lightly caramelized and the garlic is golden and tender.