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Cherry Tomato Confit With Garlic And Herbs

Cherry Tomato Confit with Garlic and Herbs is slow-roasted in olive oil until cherry tomatoes collapse into a jammy, deeply flavored topping. Expect tender, sauce-like tomatoes plus an infused garlic-herb oil you can drizzle on everything.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cherry tomatoes
  • 4 cup cherry tomatoes
Olive oil
  • 1 cup olive oil Use enough to mostly submerge the tomatoes.
Garlic cloves
  • 6 clove garlic cloves Halve for faster, sweeter roasting.
Fresh thyme
  • 4 sprig fresh thyme
Fresh rosemary
  • 2 sprig fresh rosemary
Red pepper flakes
  • 0.5 tsp red pepper flakes
Salt
  • 0.5 tsp salt Season to taste.

Equipment

  • 1 sheet pan

Method
 

Slow-roast the confit
  1. Preheat the oven to 300°F.
  2. Arrange the cherry tomatoes in a single layer in a baking dish.
  3. Scatter the garlic, thyme, rosemary, and red pepper flakes over the tomatoes.
  4. Pour the olive oil over everything until the tomatoes are mostly submerged.
  5. Season with salt.
  6. Slow roast at 300°F for 1.5-2 hours, until the tomatoes have collapsed and turned jammy (look for thick, syrupy juices around the tomatoes).
  7. Cool slightly before serving or storing in the oil.

Notes

Pro tip: keep the tomatoes in a single layer so they roast evenly and collapse into a thicker jam instead of steaming. Store in an airtight container submerged in the oil in the fridge for up to 2 weeks; the infused oil also keeps the same amount of time. Freezing is not recommended because the tomatoes can soften further after thawing. For a dairy-free/vegan-friendly option, this recipe already fits; just serve with vegan bread or omit cheese if you’re pairing it with pasta.