Name: Tomato Confit Recipe
Prep time: PT-489749H35M18S
Cook time: PT-489749H35M18S
Total time: PT-489749H35M18S
Cuisine: Mediterranean / French‑inspired
Ingredients: 2 lbs (about 900 g) cherry or grape tomatoes; “Enough” extra virgin olive oil to come about halfway up the sides of the tomatoes (see note); 4–6 garlic cloves, peeled; 2–3 sprigs fresh thyme or rosemary (or a mix of herbs); 1 tsp sea salt (or to taste); ¼ tsp freshly ground black pepper; Optional: a pinch of red pepper flakes, a few strips of lemon zest

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Tomato confit is a simple yet luxurious way to transform ripe tomatoes into a rich, flavorful ingredient I can use in countless ways. Slowly cooked in olive oil with garlic and herbs, the tomatoes become soft, sweet, and intensely savory. I love making a big batch and keeping it on hand to elevate pasta, toast, salads, and more.

Why I Love This Recipe

I love tomato confit because it’s one of those recipes that takes minimal effort but delivers maximum flavor. The tomatoes practically melt in my mouth, and the infused oil is just as valuable as the tomatoes themselves. It’s perfect for preserving an abundance of cherry tomatoes and gives me a gourmet ingredient I can use all week long. Tomato Confit Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cherry or grape tomatoes
Extra virgin olive oil
Garlic cloves, peeled
Fresh thyme or rosemary (optional)
Salt
Black pepper
Optional: red pepper flakes or bay leaves for added depth

Directions

I preheat the oven to 250°F (120°C).
I place the tomatoes in a baking dish or small roasting pan, packing them in snugly but in a single layer.
I scatter whole garlic cloves and fresh herbs around the tomatoes.
I season generously with salt and pepper, then pour in enough olive oil to come about halfway up the sides of the tomatoes.
I bake for 2 to 2.5 hours, until the tomatoes are wrinkled, soft, and just beginning to burst, but not browned.
I let the confit cool completely in the oil before transferring to a clean jar or container.

Servings and Timing

This recipe yields about 1½ to 2 cups of tomato confit. Prep time is just 5–10 minutes, and the cooking time is about 2 to 2.5 hours. It’s a mostly hands-off recipe that rewards patience with incredible flavor.

Variations

Add spice: I include a pinch of red pepper flakes for a gentle heat.
Use heirlooms: I use halved small heirloom tomatoes for a colorful twist.
Garlic-forward: I increase the amount of garlic and use the softened cloves as a spread.
Citrus note: I add a few strips of lemon zest for brightness.
Herb variety: I switch up the herbs with basil, oregano, or sage for different profiles.

Storage/Reheating

I store tomato confit in a glass jar or airtight container, fully submerged in its oil, in the refrigerator for up to 2 weeks. I always use a clean spoon to remove what I need to keep it fresh. The oil solidifies in the fridge, but I let it come to room temperature or gently warm it before serving. I don’t reheat the confit itself—just use it straight from the jar.

For longer storage, I freeze the confit in small portions (like in ice cube trays), then transfer to freezer bags and use as needed. Tomato Confit Recipe

FAQs

Can I use larger tomatoes?

Yes, I use Roma or plum tomatoes cut into halves or quarters—just be sure to remove most of the seeds and adjust the cooking time slightly.

What’s the best oil to use?

I use good quality extra virgin olive oil since both the tomatoes and the oil will be eaten.

Can I reuse the oil?

Absolutely. The infused oil is great for drizzling over toast, pasta, eggs, or salads. I store it in the fridge with the tomatoes.

Is tomato confit the same as sun-dried tomatoes?

No, tomato confit is slow-roasted in oil at low temperatures and stays soft and juicy, while sun-dried tomatoes are dehydrated and chewy.

Can I can this recipe for long-term storage?

No, because of the oil and low-acid ingredients, it’s not safe for canning. I stick to refrigerating or freezing for safe storage.

Conclusion

Tomato confit is one of those magical recipes that elevates even the simplest meal. With tender, sweet tomatoes and garlic-infused oil, it’s the kind of ingredient I always want in my fridge. Whether I spread it on toast, toss it with pasta, or spoon it over grilled meats or veggies, it adds instant depth and Mediterranean warmth to every bite.