Make cherry tomato confit with olive oil and garlic for a rich, flavorful recipe perfect for pasta, crostini, or bread dipping.
Cherry tomato confit is a simple yet elegant recipe that turns sweet cherry tomatoes, olive oil, and garlic into soft, jammy bites with incredible depth and aroma. The slow roasting brings out their natural sweetness and savory richness, creating a versatile base for pasta, crostini, or a cozy bread-dipping oil.
Why You Should Make This Recipe
- Turns simple ingredients into something special
- Practically effortless once it’s in the oven
- Rich, sweet, and savory flavor in every bite
- Keeps well for easy make-ahead meals
- You’ll get delicious tomatoes and infused oil too
What Is Cherry Tomato Confit
Cherry tomato confit is made by slowly roasting tomatoes in olive oil until they turn soft, juicy, and full of rich flavor. The gentle heat concentrates their sweetness and infuses the oil with tomato and garlic, creating a recipe that feels fancy but is incredibly easy to make.
Texture Tip: Use less oil if you prefer slightly roasted tomatoes with a bit of caramelization, or more oil for soft, jammy tomatoes that melt in your mouth. Both count as confit - just different textures for different moods.
In this recipe, the tomatoes are covered halfway with olive oil and slowly shrink as they roast, becoming partially submerged and creating the perfect balance between the two textures.
Ingredients You’ll Need
- Cherry tomatoes: Use cherry, grape, or a mix of both. They all work beautifully and bring a slightly different sweetness and texture.
- Olive oil: Choose good-quality olive oil you’d enjoy on salads — it becomes the base of your infused oil.
- Garlic: Whole, peeled cloves add gentle, aromatic flavor as they roast.
- Salt: A small amount helps draw out the tomato juices and enhances their natural sweetness.
- Optional add-ins: Fresh herbs like thyme or basil can be added before roasting for extra aroma.
How to Make Cherry Tomato Confit
- Preheat oven to 300°F (150°C).
- Combine cherry tomatoes, garlic, olive oil, and salt in a baking dish.
- Roast for about 1 hour, until tomatoes are soft and slightly wrinkled.
- Rest in the warm oven for 15–20 minutes (optional).
- Cool and store in a clean jar in the fridge for up to 1 week.
How to Use Tomato Confit
- Toss with pasta for an easy, flavorful sauce
- Spread on crostini as a fun appetizer
- Bread dipping oil for a sharable dish
- Drizzle the oil over roasted vegetables, eggs, or grain bowls
- Add to salads for a burst of savory-sweet flavor
Storage and Safety
- Storage: Store in a clean, airtight jar in the refrigerator for up to 1 week. The oil will solidify when chilled but turns liquid again once it reaches room temperature.
- Safety: Garlic and fresh ingredients (such as herbs, if using) are low-acid, so remove them after 1–2 days to prevent spoilage.
- Shelf life: The tomatoes and oil will keep safely for the full week once the aromatics are removed.
- Freezing: For longer storage, freeze the confit in small jars or ice cube trays for up to 3 months.
- Thawing: Thaw in the fridge overnight or at room temperature before using.
Your Cherry Tomato Confit Questions, Answered
Yes, you can use grape or small Roma tomatoes. Just cut them in half and adjust the roasting time - they may take a little longer to soften.
That’s completely normal! Olive oil naturally solidifies when cold. Let the jar sit at room temperature for 15–20 minutes and it will return to liquid form.
No, it must be refrigerated. Storing it at room temperature can cause bacterial growth and make it unsafe to eat.
Over-roasting or using very dark olive oil can create bitterness. Try reducing the cooking time slightly or using a milder oil next time.
Absolutely! Just use a larger baking dish and make sure the tomatoes are still mostly in a single layer for even roasting.
Cherry tomato confit is one of those recipes that proves simple really can be special. With just a few ingredients and a little time in the oven, you’ll end up with sweet, jammy tomatoes and a golden oil that can turn any meal into something comforting and delicious. Its versatility makes it a true kitchen staple - perfect for pasta, crostini, or bread dipping, and so easy to make again and again.
Cherry Tomato Confit
Make cherry tomato confit with olive oil and garlic for a rich, flavorful recipe perfect for pasta, crostini, or bread dipping.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 and ½ cups 1x
- Category: condiment
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
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2 pints cherry or grape tomatoes
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4–6 cloves garlic, peeled and smashed
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1 cup olive oil (enough to cover tomatoes halfway)
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½ teaspoon salt
Instructions
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Preheat oven to 300°F (150°C).
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Combine tomatoes, garlic, olive oil, and salt in a baking dish.
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Roast for about 1 hour, until tomatoes are soft and slightly wrinkled.
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Rest in the warm oven for 15–20 minutes (optional).
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Cool and store in a clean jar in the fridge for up to 1 week.
Notes
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Tomatoes: Use cherry, grape, or a mix of both — they all work beautifully.
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Oil amount: Cover tomatoes about halfway with olive oil. As they roast, they’ll shrink and become partially submerged.
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Garlic and herbs: For safety, remove garlic (and herbs, if used) after 1–2 days in the fridge.
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Texture preference: Less oil gives a roastier flavor, while more oil makes them soft and jammy.
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Freezing: Freeze in small jars or ice cube trays for up to 3 months. Thaw in the fridge or at room temperature before using
Pam says
This is an awesome recipe and a new family favorite. Is it possible to can this using the hot bath method?
George says
Hi Pam,
Thank you for your review! The hot bath method is typically used for cooking delicate items like custards. For tomatoes, I would recommend using the slow roasting method instead.
I hope this helps!