Looking for a simple and delicious summer recipe? You’ll love this tomato confit! This easy-to-make dish involves slow-cooking tomatoes in olive oil until they’re soft and bursting with flavor.

Tomato confit on toast with ricotta cheese.

Tomato confit is a classic recipe that has its roots in French cooking. This simple yet delicious dish involves slow-cooking tomatoes in olive oil until they become tender and packed with flavor. The result is a versatile condiment that can be served in various ways, making it the perfect addition to any meal or snack.

What’s unique about this recipe is its ease of preparation, making it a perfect dish for anyone who loves to cook but is short on time. With just a few simple steps, you can create a dish that is bursting with flavor and can be stored in the fridge for up to two weeks.

Whether you’re a seasoned cook or a beginner, this cherry tomato confit recipe is sure to impress your taste buds (and your dinner guests). Give it a try today and savor the taste of summer!

Here’s what you’ll need

We’re keeping the ingredients list to a minimum here! To make tomato confit you’ll need:

Small Tomatoes: Use 16 to 24 oz of small tomatoes for this recipe. They are perfect for slow-cooking in olive oil as they hold their shape and are bursting with flavor.
Olive Oil: Slow-cook the tomatoes until tender and delicious using 1 cup of good-quality olive oil. You may think, “that’s a lot of olive oil,” and you would be correct. But you’ll be enjoying it all! Any olive oil left after you eat your tomatoes can be used to make oil and vinegar dressing or used in your daily cooking.
Garlic: Add 4 cloves of chopped garlic to the olive oil for a rich and flavorful base that complements the sweetness of the tomatoes.
Salt: Use 1/2 tsp of salt to season the tomatoes and enhance their natural flavors.
Fresh Thyme: Add 8-10 sprigs of fresh thyme sprigs (or any hardy fresh herbs, like rosemary or oregano) to the tomatoes for a touch of herbal freshness that pairs perfectly with the sweet and savory flavors of this dish. Feel free to use rosemary in addition or in place of the thyme!

What Type Of Tomato?

Look for small, sweet tomatoes like cherry tomatoes or grape tomatoes for the best flavor. Any type of tomato will really work though, the important thing is to ensure they’re all the same size for even cooking. For larger tomatoes, cut them in half before cooking!

How to make Tomato Confit

Step 1: Prep
Preheat the oven to 250°F (120°C). Wash and dry your tomatoes.

Cherry tomatoes in a white baking dish. — Drying the tomatoes is important as it prevents them from releasing too much water into the oil, which can dilute the flavors and change the texture of the dish.

Step 2: Assemble
Place the tomatoes in a single layer in a baking dish. Push the garlic, salt, and herbs into the oil to infuse everything with flavor.

Pouring oil over cherry tomatoes in a white baking dish.

Step 3: Roast
Place the baking dish in the preheated oven and bake for about 1½ to 2 hours, or until the tomatoes are soft. This is where the tomatoes transform into tender, flavorful morsels!

Step 4: Serve
Tomato confit is a versatile condiment that can be served in many ways. One delicious way to enjoy it is to spoon the tomatoes and oil over toasted bread with creamy ricotta cheese. You can also serve it alongside your main dish, or add it to pasta dishes for a burst of flavor.

Recipe tips

Choose ripe and small tomatoes: Small tomatoes are perfect for this recipe because they cook more evenly and quickly than larger ones. Ripe tomatoes will also have the best flavor.

Use good quality olive oil: Since the tomatoes will be cooking in the oil for a long time, it’s important to use a good quality olive oil that you enjoy the taste of.

Add additional herbs and spices: While the recipe calls for thyme, you can also experiment with other herbs like rosemary, oregano, or basil, and even add spices like red pepper flakes or black pepper to add more depth of flavor.

Double the recipe: If you’re already taking the time to make this delicious condiment, why not double the recipe and freeze the extra for later use? It can easily be thawed and used in a variety of recipes like soups, stews, or even pizza toppings.

Two slices of bread topped with ricotta cheese, tomato confit, black pepper, and basil leaves on a white plate, surrounded by glasses of water and fresh tomatoes.

Why this Recipe Works

Bursting with flavor: Slowly cooking the small tomatoes in olive oil and aromatics allows them to absorb all the flavors, resulting in a deliciously savory and sweet condiment.
Versatile: As a condiment, tomato confit can be served in many ways, from spreading it on toast to adding it to salads or pasta dishes.
Impress your guests: Tomato confit is a simple yet impressive addition to any meal, making it perfect for entertaining or elevating a weeknight dinner.

How To Serve Tomato Confit

Confit is a versatile recipe that can be served in so many ways! Here are a few of my favorites:

Microwave Ricotta is a homemade ricotta cheese that will elevate this tomato confit.
Vegetarian Carbonara is delicious with some of these tomatoes popped on top!
Panzanella Toscana gets leveled up with the addition of some tomato confit miced in.

Are you in love with confit recipes now? Try this garlic confit!

Two slices of toasted bread topped with whipped cheese, roasted cherry tomatoes, fresh basil, black pepper, and a drizzle of infused olive oil on a white plate; cherry tomatoes and herbs nearby on a terracotta surface.

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How To Make Tomato Confit (5 Ingredients!)

5 from 3 ratings

By: Sarah Bond

Prep: 5

Cook: 2

Total: 2 5

Servings: servings

Looking for a simple and delicious summer recipe? Try making Tomato Confit recipe! This easy-to-make dish involves slow-cooking tomatoes in olive oil until they're soft and bursting with flavor.

Ingredients

▢ 16 to 24 oz small tomatoes, 473 to 709 mL
▢ 1 cup olive oil, 236 mL
▢ 4 cloves garlic, peeled and chopped
▢ ½ tsp salt
▢ 8 to 10 sprigs fresh thyme

Instructions

Prep: Preheat oven to 250°F (120°C). Wash and dry the tomatoes.
Assemble: Place the tomatoes in a single layer in a baking dish. Pour the olive oil over the tomatoes, making sure they are all coated. Sprinkle over the garlic and salt, then pop a few sprigs of thyme in.
Bake: Place the baking dish in the preheated oven and bake for about 1½ to 2 hours, or until the tomatoes are soft.
Serve: Remove the baking dish from the oven and let the tomatoes cool slightly. Serve as a condiment (my favorite way is over toast with ricotta cheese and basil!)

Notes

Storage: Store the tomato confit in an airtight container or jars in the refrigerator for up to 2 weeks. The oil may solidify in the fridge, so be sure to let it come to room temperature before using it again. Due to it containing garlic, I wouldn’t store this past 2 weeks.

Can tomato confit be frozen? Yes, tomato confit can be frozen. Once the confit has cooled down, transfer it to an airtight container and store it in the freezer for up to 3 months. Before using the frozen confit, allow it to thaw in the refrigerator overnight. You can also freeze the oil separately for use in cooking or salad dressings.

Can I use a different type of oil for the confit? Yes, you can use a different type of oil for the confit, but olive oil is recommended for its flavor and health benefits.

Can I add other vegetables to the confit, such as bell peppers or onions? Yes, you can add other vegetables to the confit, such as bell peppers or onions, but adjust the cooking time accordingly.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

5 from 3 votes

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