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Cherry Tomato Confit

Glass baking dish filled with roasted cherry tomato confit in olive oil, surrounded by sliced crusty bread on a kitchen towel.
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Make cherry tomato confit with olive oil and garlic for a rich, flavorful recipe perfect for pasta, crostini, or bread dipping.

  • Author: George
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 and 1/2 cups 1x
  • Category: condiment
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

  • 2 pints cherry or grape tomatoes

  • 4–6 cloves garlic, peeled and smashed

  • 1 cup olive oil (enough to cover tomatoes halfway)

  • ½ teaspoon salt

Instructions

  1. Preheat oven to 300°F (150°C).

  2. Combine tomatoes, garlic, olive oil, and salt in a baking dish.

  3. Roast for about 1 hour, until tomatoes are soft and slightly wrinkled.

  4. Rest in the warm oven for 15–20 minutes (optional).

  5. Cool and store in a clean jar in the fridge for up to 1 week.

Notes

  • Tomatoes: Use cherry, grape, or a mix of both — they all work beautifully.

  • Oil amount: Cover tomatoes about halfway with olive oil. As they roast, they’ll shrink and become partially submerged.

  • Garlic and herbs: For safety, remove garlic (and herbs, if used) after 1–2 days in the fridge.

  • Texture preference: Less oil gives a roastier flavor, while more oil makes them soft and jammy.

  • Freezing: Freeze in small jars or ice cube trays for up to 3 months. Thaw in the fridge or at room temperature before using

Find it online: https://www.myeclecticbites.com/how-to-slow-roast-cherry-tomatoes-in-the-oven/