Roasted Cherry Tomato Confit: An Easy, Flavorful Homemade Recipe & Versatile Ingredient

As summer ripens and cherry tomatoes burst forth with unparalleled sweetness and abundance, there’s no better way to capture their essence than with a beautifully simple yet incredibly flavorful Roasted Cherry Tomato Confit. This method elevates humble cherry or grape tomatoes into a culinary masterpiece, transforming them into tender, jam-like bursts of flavor, infused with aromatic garlic and fresh thyme, all bathed in rich olive oil. It’s more than just a recipe; it’s a celebration of summer’s bounty, offering endless possibilities for enhancing your everyday meals and elevating special occasions.

Imagine these roasted beauties gracing your next antipasti tray, their vibrant color and intense flavor drawing every eye. Toss them warm with your favorite pasta for a quick and satisfying meal, or pile them high on grilled meat or fish for an instant gourmet touch. We recently savored them as a delightful topping on sautéed broccoli rabe, adding a sweet and tangy counterpoint to the bitter greens. And, of course, they are an absolute game-changer when scattered over a freshly baked pizza, their juices mingling with the cheese to create an unforgettable bite. The sheer versatility of this confit makes it an indispensable addition to any home cook’s repertoire.

While the roasting time for this confit is a leisurely two hours, a testament to the slow transformation that creates such depth of flavor, the hands-on preparation is surprisingly minimal – just about ten minutes from start to finish. This low-effort, high-reward approach makes it an ideal recipe for busy days or when you simply want to let your oven do most of the work, filling your kitchen with an enticing aroma.

Understanding the Art of Confit: What Does It Really Mean?

The term “confit” originates from the French word confire, which literally translates to “to preserve.” Historically, confit referred to any food cooked slowly and gently over an extended period as a method of preservation. While famously associated with duck confit (duck cooked and preserved in its own fat), the culinary technique extends to a wide array of ingredients, including fruits preserved in sugar syrup, and in our case, vegetables preserved in oil.

In a broader culinary context, confit describes a process where food is slowly cooked at a lower temperature, typically submerged in grease, oil, or sugar water, as opposed to high-heat methods like deep frying. This gentle, slow cooking breaks down the ingredients, tenderizing them while concentrating their natural flavors and infusing them with the aromatics of the cooking medium. When done correctly, the oil or fat creates an airtight seal, allowing the preserved food to last for an extended period, historically without refrigeration. For a fascinating, in-depth exploration of the preservation benefits and science behind this technique, you might enjoy this article at Serious Eats.

The Short, Sweet List of Ingredients for Maximum Flavor

One of the beauties of this roasted cherry tomato confit recipe is its simplicity. You won’t need a lengthy shopping list, and the minimal preparation ensures you spend less time in the kitchen and more time enjoying the delicious results. Each ingredient plays a crucial role in developing the rich, complex flavors of the final dish:

Assorted Cherry or Grape Tomatoes: These small, sweet tomatoes are the stars of the show. Their concentrated flavor and thin skins make them perfect for slow roasting. While assorted cherry tomatoes offer a beautiful color variety, grape tomatoes also work wonderfully. It’s crucial not to cut them, even if they seem a tad large. Keeping them whole allows their juices to be contained, slowly caramelizing and intensifying within each skin until they are ready to burst with flavor in your mouth.
Extra Virgin Olive Oil: This isn’t just a cooking medium; it’s a key flavor component and the preservative for your confit. My top recommendation is always a high-quality, single-source extra virgin olive oil from Italy. Less processing generally means a healthier, more flavorful, and aromatic oil, which will impart a superior taste to your finished confit.
Kosher Salt: The coarse texture of kosher salt makes it easier to pinch and sprinkle, giving you better control over seasoning. This is especially helpful when seasoning by hand, ensuring even distribution and preventing over-salting. I always keep a small open bowl of kosher salt by my stove for convenient “pinches” as needed.
Freshly Ground Black Pepper: There’s a noticeable difference between freshly ground and pre-ground pepper. Freshly ground pepper offers a more vibrant, aromatic punch that perfectly complements the sweet tomatoes and savory garlic.
Garlic Cloves: Peeled and thinly sliced, fresh garlic is indispensable. As it slowly roasts in the olive oil, it becomes sweet, mellow, and incredibly fragrant, infusing the entire confit with its delightful essence.
Fresh Thyme Sprigs: Fresh herbs always bring a brighter, more complex aroma and flavor compared to their dried counterparts. Fresh thyme, with its earthy and slightly floral notes, pairs exquisitely with tomatoes and garlic, adding a layer of sophisticated flavor to the confit.

Truly, the most “extensive” task in this recipe is slicing the garlic cloves. But even that can be made simple with a clever trick: to peel garlic quickly, simply trim the ends of each clove, place them in a lidded jar or container, and shake vigorously for about a minute. You’ll be amazed to find that the skin literally falls away from each clove, leaving them perfectly peeled and ready to be sliced.

The Simple Steps to Culinary Delight

The beauty of this recipe lies not just in its flavor, but in its straightforward execution. With minimal effort, you’ll embark on a culinary journey that transforms simple ingredients into something truly extraordinary:

Preparation is Key (and Easy!): Start by preheating your oven to a gentle 275°F (135°C). This low temperature is essential for the slow roasting process that defines confit.
Arrange and Season: Spread your washed and dried cherry or grape tomatoes evenly onto a large, rimmed baking sheet. A single layer ensures even roasting.
Infuse with Flavor: Drizzle the extra virgin olive oil generously over the tomatoes. Sprinkle them with kosher salt and freshly ground black pepper. Scatter the thinly sliced garlic cloves amongst the tomatoes, allowing their pungent flavor to meld during cooking. Finally, tuck fresh thyme sprigs into the mixture, letting their earthy aroma infuse the oil.
Toss and Roast: Gently toss all the ingredients together right on the baking tray. This ensures every tomato is coated in oil and seasoning. Then, place the tray into your preheated oven.
Patience is a Virtue: Let the magic happen! In approximately two hours, you’ll witness a tray of vibrant, deliciousness emerging from your oven. The tomatoes will soften, shrivel slightly, and some will gently burst, releasing their sweet juices into the fragrant olive oil, while the garlic mellows and caramelizes.

Witness the Transformation: Before and After

The visual journey of these tomatoes from fresh, plump orbs to intensely flavored confit is truly remarkable. Observe the “before” and “after” images to fully appreciate the delicious alchemy that takes place in your oven.

The Irresistible Results: After Two Hours in a Low Oven

Once those two hours in the gentle heat of the oven have passed, you’ll be greeted by a truly magical sight. The tomatoes, once firm and round, have softened and shriveled, their vibrant colors deepened. Many will have gently burst, releasing their sweet, concentrated juices to mingle with the fragrant olive oil, creating a rich, savory liquid gold. The garlic will be tender and sweet, a far cry from its raw pungency, and the thyme will have imparted its subtle, earthy notes. Pretty amazing, right?

Serving and Storing Your Delicious Confit

Once cooled, your roasted cherry tomato confit is ready to be enjoyed! Here’s how to make the most of your culinary creation:

Serve Them Right Away: There’s nothing quite like warm confit straight from the oven. Spoon them over crusty bread for instant bruschetta, mix into scrambled eggs, or simply enjoy them as a side dish.
Preserve for Future Enjoyment: The beauty of confit lies in its ability to be stored. To do so, first, cool the tomato mixture completely to room temperature. Discard the spent thyme sprigs and any stray tomato stems. Then, carefully transfer the roasted tomatoes along with all the rich, accumulated pan juices into a clean, airtight glass jar. It’s crucial that the tomatoes are fully immersed in the olive oil and juices. If necessary, add additional extra virgin olive oil to ensure everything is submerged. This creates an oxygen-free environment, essential for proper preservation. At this stage, if you desire, you can also stir in other fresh herbs like chopped oregano, basil, or parsley for an added layer of flavor.

How Long Will Your Roasted Cherry Tomato Confit Last in the Fridge?

Properly stored, your homemade roasted cherry tomato confit will remain delicious and safe to eat for up to one month when kept in the refrigerator. The key is ensuring the tomatoes are completely covered by olive oil in an airtight container, which helps prevent spoilage. It’s also important to remember that for the best flavor and texture, you should always bring the confit to room temperature before serving. This allows the oil to liquefy and the flavors to fully bloom, enhancing the overall experience.

If you find yourself with a bountiful summer crop of cherry tomatoes, or simply spot them looking their best at the market, you absolutely need to give this recipe a try. The resulting confit is not only a delight for your own palate but also makes a thoughtful and impressive homemade gift. Store the Roasted Cherry Tomato Confit in smallish glass jars and share them with your family and friends. They’ll most certainly thank you for it, appreciating both the delicious flavor and the effort you put into preserving a taste of summer.

Roasted Cherry Tomato Confit

Adapted fromCooking Light

Flavorful topping for bruschetta, pasta or pizza.

Servings 5 cups

Author Rosemary Stelmach

Ingredients

3
pounds
assorted cherry and/or grape tomatoes
3/4
cup
extra virgin olive oil
(plus more, if necessary for storing)
1 1/2
teaspoons
kosher salt
1
teaspoon
freshly ground black pepper
10
garlic cloves, peeled & sliced
8
large thyme sprigs
additional fresh herbs, if desired

Instructions

Preheat oven to 275°F. Spread tomatoes onto a large rimmed baking sheet. Add oil, salt, pepper, and garlic; toss gently to coat. Tuck thyme sprigs into mixture.
Bake at 275°F until tomatoes are wilted but not all have burst, for 1 1/2 to 2 hours.
Cool tomato mixture to room temperature; discard thyme and any random tomato stems. At this time, additional fresh herbs can be added, if desired. Can be served immediately.
To store tomatoes, transfer the mixture with the accumulated pan juices to an airtight container. Top off with additional extra virgin olive oil so that all tomatoes are fully immersed. Can be stored in the refrigerator for up to 1 month. Be sure to bring to room temperature before serving.

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Wondering How Else to Use Those Plentiful Tomatoes?

If you’re looking for more creative ways to enjoy your abundant tomato harvest, explore these other delicious recipes: