This cherry tomato confit recipe is a luxurious condiment that is sensational to have in your refrigerator! Simple/ordinary dishes become extraordinary when you add a spoonful of this confit. Trust me! What’s fantastic about this recipe is that it takes literal minutes to prep, and most of the work is done in the oven. All you have to do is prep and wait while magic happens between the sweet tomatoes, olive oil, herbs, and garlic.
What is Tomato Confit?
The word “confit” comes from the French word confire, meaning “to preserve.” Traditionally, this technique involves slow-cooking ingredients in fat or oil at low temperatures. For this cherry tomato confit recipe, cherry tomatoes are roasted in olive oil with garlic, shallots, and herbs, creating a jammy, flavorful condiment that can be stored in your refrigerator or freezer.
Traditionally, this liquid is oil or fat, and the temperature of the oil/fat should be around 200 degrees Fahrenheit. The ingredient’s natural flavors are heightened and pronounced by this cooking practice as they are cooked while being completely hydrated (never drying out). Ingredients that are confited can typically be stored in airtight containers with the elimination of oxygen and be held for several weeks or months in a cool, dry area.

Ingredients for Tomato Confit Recipe
Here’s what you’ll need to make this Tomato Confit Recipe:
Cherry Tomatoes or Sungold Tomatoes (Any Color): Sweet and juicy, these small tomatoes concentrate in flavor during roasting. You also don’t have to cut them!
Kosher Salt: Enhances the natural sweetness of the tomatoes.
Garlic: Adds a subtle, aromatic depth.
Shallot: Becomes sweet and silky when slow cooked in oil.
Lemon Peel: Provides brightness and the acidity balances the olive oil.
Thyme: Offers an earthy, aromatic flavor.
Red Pepper Flakes: A hint of spice to contrast the sweet tomatoes and shallots.
Olive Oil: High-quality extra virgin olive oil creates the base for the confit.
Balsamic Vinegar (or Glaze) & Basil (Optional): Perfect garnishes for serving. My favorite way to garnish this tomato confit is drizzle over some balsamic vinegar and addd fresh basil leaves to the cooled base.
Find the full recipe with ingredients and directions below.
How to make Tomato Confit
Follow these simple steps to make the tomato confit recipe:
Preheat Oven: Preheat your oven to 250°F.
Prep Ingredients: Mince garlic and shallot, peel lemon, and gather all ingredients.

Arrange Tomatoes: Spread cherry tomatoes evenly in a 9×13 baking dish.
Add Aromatics: Sprinkle garlic, shallot, lemon peel, thyme, and red pepper flakes over the tomatoes.
Submerge with Oil: Pour olive oil into the dish, ensuring all ingredients are fully submerged.


Cook: Bake in the oven for 1.5 hours, or until tomatoes are softened and slightly wrinkled but not burst.
Cool and Store: Let the confit cool completely before transferring to an airtight container. Garnish with balsamic vinegar and basil when serving.

Variations
This recipe leaves room for personal style and experimentation. Below are some of my favorite options.
Herbs: Swap thyme for basil, oregano, rosemary, mint, chervil, marjoram, or tarragon.
Citrus: Use lime, orange, or yuzu peel for a different citrus note.
Spice: Add minced jalapeños or habaneros for extra heat.

Tips and Tricks
To maximize the flavor and composition of your tomato confit, follow these essential tips and tricks below.
Use Ripe Tomatoes: Fully ripe cherry tomatoes will yield the best sweetness.
Remove Skins (Optional): Blanch tomatoes to remove skins for a smoother texture. Check out how to peel tomatoes to remove their skin and shock them in cold water before placing them in your baking dish. Note: Alice Waters’ famous tomato confit elicits this method with basil and garlic as her primary aromatics.
Choose High-Quality Oil: As olive oil is the base, opt for one you enjoy tasting on its own.
Fully Submerge Ingredients: Ensures tomatoes cook evenly without drying out.

How to Use Cherry Tomato Confit
There are endless usages and delicious ways to incorporate this tomato confit into your favorite recipes. Below are some of my favorite and creative ways to enjoy this tomato confit recipe:
Crostini or Toast: Spread on toast with burrata and prosciutto for a gourmet snack. Check out my breakfast toast ideas for more sweet and savory toast options.
Cheese Boards: Add to cheese boards alongside crackers and cured meats. Also try serving it with this crispy fried Saganaki recipe.
Grain, Rice, Or Pasta Bowl: Top farro, pearl couscous, and steamed rice bowls with a spoonful of confit and top with your favorite protein and other veggies such as roasted vegetables, air fryer broccoli, or roasted red peppers.
Pasta Sauce: Toss with cooked pasta for an effortless, flavorful meal.
Protein: Pair with pan-seared salmon, chicken, or duck breast for a sophisticated dinner.

How to Store Tomato Confit
This Tomato Confit is terrific in your fridge, where you can use it at your leisure for an easy and quick flavor booster and sauce. You can also make a large batch and freeze it!
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Freeze for up to 2 months in an airtight container.
More Favorite Dressing and Sauce Recipes
- Tahini Sauce
- Tzatziki Sauce
- Basil Vinaigrette
- Pistachio Pesto
- Harissa Paste
- Nuoc Cham Sauce
- Peanut Sauce
- Dill Sauce
- Tirokafteri
- Avocado Dressing
- Tahini Dressing

Cherry Tomato Confit Recipe
Equipment
- Chef's knife or Santoku knife
- 9X13 Baking Dish
Ingredients
- 2 lbs Cherry or Sungold Tomatoes (any color), stems removed
- 2 tsp Kosher Salt
- 4 cloves garlic, minced
- 1/2 medium-large shallot, minced
- 1 lemon, peel removed into ½ -¾ inch thick pieces
- 10 sprigs fresh thyme
- 1/2 tsp red chili flakes
- 2 1/2 cups olive oil
- Balsamic vinegar or glaze and fresh basil for garnish
Instructions
- Preheat oven to 250 degrees Fahrenheit.
- Spread out tomatoes in a large 9X13 baking dish.
- Sprinkle them with salt, garlic, shallot, lemon peels, thyme, and red chili flakes.
- Fill the dish with oil, ensuring all the tomatoes and ingredients are submerged.
- Cook in the oven uncovered until the tomatoes have softened and are slightly wrinkled but have not burst open, about 1.5 hours.
- Allow the mixture to cool completely before transferring it to an airtight jar or container.
- Serve with balsamic vinegar or glaze and fresh basil leaves, and enjoy!