This cherry tomato confit recipe turns humble grape and cherry tomatoes into something extraordinary, sweet, jammy, and intensely flavored through the magic of slow cooking in olive oil. Perfect for late summer when tomatoes are at their peak, the slow and low roasting creates a versatile ingredient that elevates everything from pasta to crusty bread.
Want to nail this recipe every time? I got you. The best part about tomato confit is that it is so simple and easy to make. Pretty much all you do is chuck the tomatoes in an oven-safe baking dish and cover it with oil. You can add some herbs and garlic to help season them but there isn’t much to it. Then when they are ready you can chuck them in pasta, use them on a crostini, or even mix them into bread dough.
Table of Contents
What’s in cherry tomato confit?
The short answer is not a whole lot. There are only a couple of basics ingredients, and the rest enhance the flavors.
Cherry or grape tomatoes: These smaller varieties are perfect for confit because they hold their shape wonderfully. Peak season is July through September; however, you can make these all year round.
High-quality olive oil: Just like cooking with wine you want good olive oil here as it will impart flavor to the tomatoes. The oil becomes part of the dish and gets infused with all those tomato and herb flavors. Plus, the leftover oil is great for salad dressings and any time you want a good, flavored oil.
Fresh thyme: Fresh thyme work, best for confit because they can handle the long cooking time without becoming bitter. Also, you want those essential oils to slowly infuse into the oil however you can use dried in a pinch.
Garlic: You want fresh and not minced garlic plus the whole cloves cook better over long cooking times. Feel free to smash them a bit if you want.
What Makes Cherry Tomato Confit So Special
Let’s talk about why this technique works so well. Confit is a French cooking method where ingredients are slowly cooked in fat at low temperatures. Most of the time oil is the choice of fat as it is still liquid at room temperature. With cherry tomatoes, this gentle heat keeps the tomatoes from bursting and concentrates their natural sweetness while keeping them nice and tender. The result? Tomatoes that are incredibly flavorful and very versatile.
Here’s what happens: The low heat slowly breaks down the tomato cell walls without destroying their structure, while the olive oil concentrates flavors as there is no extra water added. It is like eating a sun-dried tomato but with a fresh, jammy texture and can be used as a substitute.
Why Making Cherry Tomato Confit Is Easier Than You Think
Low and slow cooking made simple:This technique sounds fancy, but the thing is that it is basically controlled, very slow roasting. The key is keeping your oven low, around 275°F/135°C, so the oil barely bubbles around the tomatoes.
Here’s what happens: At this low temperature, the tomatoes cook gently in their own juices mixed with the olive oil, concentrating flavors without caramelizing or burning. You’re creating an environment where moisture slowly evaporates while flavors intensify.
The most common pitfall in this recipe: Cranking the heat too high. This will turn the cooking technique from confit to frying and will change the texture and flavor of the tomatoes. If your oil is aggressively bubbling, turn the oven down 25 degrees. You want just gentle, lazy bubbles. Patience is your friend.
Pro tip from my kitchen to yours: based on the size of your baking dish you can use more or less olive oil The key is you want to cover the tomatoes in oil. You might have some sticking up at the beginning and that is ok.
You’ll know you’ve nailed it when: The tomatoes start to wrinkle slightly and look squishy (I know that is an incredibly technical term), and the oil is gently bubbling. This usually takes 1.5 to 2 hours.
The flavor layering technique anyone can master
Building flavors in confit is all about the setup – everything goes in at the beginning and does its work slowly.
Here’s the simple secret: Adding multiple herbs and spices gives depth to your tomato confit. Garlic and herbs go in with the tomatoes, salt draws out moisture and concentrates flavors, and a touch of red pepper flakes adds warmth without heat.
Common mistakes to avoid: Don’t add delicate herbs like basil until the very end because they’ll turn bitter with long cooking. Stick with hardy herbs like thyme, rosemary, bay, or oregano for the full cooking time.
How you know you nailed it: The oil should taste like concentrated fresh tomatoes with sweet, garlicky, and herbal notes. If it tastes flat, you need to add more salt but add it slowly. If it’s too intense or bitter, you probably cooked too hot.
Perfect for Late Summer Entertaining
This cherry tomato confit is absolutely perfect for casual dinner parties and weekend entertaining. Here’s why it works so well: you can make it completely ahead of time, it looks gorgeous on any table, and it pairs with just about everything.
How I build a dinner around this recipe: Start with a simple antipasto board featuring the confit alongside good cheese and crusty bread. For the main course, you can toss it with pasta and fresh basil, or serve it alongside grilled chicken or fish. The versatility is incredible.
Make-ahead advantages: This actually gets better as it sits because the flavors continue to develop. Make it up to two weeks ahead and store it in the fridge in its oil. Bring to room temperature before serving for the best flavor and texture.
Wine pairing: The concentrated tomato flavors pair beautifully with medium-bodied reds like Sangiovese or Côtes du Rhône, but it’s also lovely with crisp whites like Sauvignon Blanc or Vermentino.
Make-Ahead Game Plan
Two weeks ahead: Make the entire confit and store it covered in the refrigerator in its oil.
Day of serving: Bring to room temperature (about 30 minutes). Remove bay leaves and thyme stems if desired.
Leftover luxury: The flavored oil is incredible for finishing pasta, drizzling on pizza, or making vinaigrettes. The tomatoes themselves freeze beautifully for up to 3 months – just thaw and bring to room temperature before using.
Seasonal Mastery Variations
Late summer abundance: This is prime time for cherry tomato confit when tomatoes are at their sweetest and most flavorful. Mix varieties for the most beautiful presentation.
Fall adaptation: Add fresh rosemary instead of thyme and a few strips of orange zest for a more autumnal flavor profile.
Winter comfort version: Normally now you can get cherry tomatoes year-round. However, they won’t have the same fresh intensity but are still delicious and satisfying.
Spring preview: Make this with the first cherry tomatoes of the season and serve with fresh pea shoots or early spring herbs. They also work well with your greens like asparagus and broccoli.
Entertaining Like a Champ
Perfect for late summer pasta and beyond: This cherry tomato confit is incredible tossed with pasta and is perfect for my Angel Hair Pasta with Tomato and Basil for a completely elevated summer dinner, or mix it into Easy Tomato and Pesto Pasta for incredible depth of flavor.
Complete summer entertaining menu: Start with Burrata and Grilled Peach Crostini using some of that flavored confit oil on the bread, serve the confit alongside Tomato and Shrimp Pasta, and finish with fresh peaches. The confit oil ties everything together beautifully.
For your next dinner party: This works perfectly spooned over my Grilled Parmesan Zucchini or as part of an antipasto spread with Melon and Prosciutto Salad the sweet-savory combination is incredible.
Cherry Tomato Confit Recipe
Equipment
- Baking dish
Ingredients
- 2 pounds cherry tomatoes
- 2 cups olive oil enough to just cover the tomatoes, you may use more than this
- 6 garlic cloves peeled and lightly smashed
- 5 thyme sprigs fresh
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 bay leaves
- ¼ teaspoon red pepper flakes optional
Instructions
- Preheat your oven to 275°F, 135°C, or gas mark 1.
- Prep the tomatoes. Give them a quick rinse, dry, and remove any stems. If you have any larger cherry tomatoes, feel free to halve them if you want, but most can stay whole.
- In a baking dish or large oven-safe skillet, combine the tomatoes, garlic, thyme, salt, pepper, bay leaves, and red pepper flakes. Pour the olive oil over everything. You want the tomatoes mostly submerged. Give everything a gentle stir.2 pounds cherry tomatoes, 2 cups olive oil, 6 garlic cloves, 5 thyme sprigs, 1 teaspoon kosher salt, ½ teaspoon black pepper, 2 bay leaves, ¼ teaspoon red pepper flakes
- Cook low and slow. Place into the oven and cook for 1 hour 30 minutes to 2 hours. You'll know they're done when the tomatoes are tender and starting to wrinkle slightly, and the oil is gently bubbling around them.
- Cool and store. Let them cool in the oil until they are room temperature. Remove the bay leaves before serving.
Notes
How to store them: These keep in the fridge for up to 2 weeks in their oil in an airtight container. The flavored oil is liquid gold for vinaigrettes.
Serving ideas: Toss with pasta, spoon over burrata, pile on crusty bread, or stir into risotto.
Make it yours: Try adding fresh rosemary or oregano instead of thyme, or throw in some orange or lemon zest for brightness.
Nutrition
