Juicy cherry tomatoes slowly cooked in olive oil with garlic and herbs until they burst with sweetness; this Tomato Confit recipe is pure magic! Spoon them over pasta, swirl onto cheese, or serve as the star of a simple sharing platter.
If you have tomatoes starting to soften and go past their best, then this Tomato Confit recipe is the ideal option to extend their lifespan (by 2 weeks)!
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I love making full use of tomatoes when they're in season because they simply taste better. And I'm all about flavour!
What can I make with Confit Tomatoes?
Tomato Confit are perfect for:
- using in a pasta and risotto dish
- adding to sandwiches
- mixing through grain or poke bowls
- a pizaa topping
- serving alongside proteins such as chicken, fish or grilled halloumi
- as a condiment for a cheeseboard
You can also pair these confit tomatoes with my Hot Honey Whipped Feta in puff pastry for some delightful Whipped Feta and Tomato Confit Tarts.
And don't forget to use the infused olive oil in salad dressings or to cook food after the tomatoes are all finished! It's packed full of tomato-packed goodness which will compliment the food its added to.
Ingredients for Tomato Confit
- Tomatoes: this tomato confit recipe is best made when tomatoes are in season; using the best quality ones you can source. I ordered Isle of Wight tomatoes during the British tomato season (June - October).
- Other ingredients: olive oil, garlic, rosemary (or thyme), salt and pepper
How to make Tomato Confit
Preheat the oven and whilst it comes up to temperature, peel and slightly crush the garlic cloves. Place the tomatoes and smashed fresh garlic cloves in a mostly single layer in a baking dish or oven-proof skillet. Add the olive oil, rosemary (or thyme) and season with salt and pepper.
Cover with kitchen foil and bake in the oven for 1 hour 15 minutes.
Storage
Tomato Confit can be stored for up to 2 weeks in an airtight container at room temperature.
If you store olive oil in the fridge, it will become cloudy and slightly solidify. This is due to the fats crystallising at colder temperatures. It will remain this way until it warms back up to room temperature, at which point it will return to its liquid state. But easiest, and best, to simply store at room temperature.
And once the confit tomatoes are finished, make sure to use the remaining infused olive oil in salad dressings or cooking!
More Recipes You Might Love
If you love Mediterranean recipe vibes then you might want to try these delicious recipes:
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Tomato Confit
Ingredients
- 500 g tomatoes ideally cherry or plum tomatoes
- 120 ml extra virgin olive oil
- 3 cloves garlic
- 2 sprigs rosemary or thyme or fresh basil
- sea salt and pepper
Instructions
- Preheat the oven to 150C (fan) / 170C conventional / 340F
- Peel and slightly crush the 3 cloves garlic
- Place 500 g tomatoes and smashed fresh garlic cloves in a mostly single layer in a baking dish or oven-proof skillet.
- Pour in 120 ml extra virgin olive oil and add 2 sprigs rosemary (or thyme) and season with sea salt and pepper.
- Cover with kitchen foil and bake in the oven for 1 hour 15 minutes (once cooled, can be stored in an airtight container for up to 2 weeks at room temperature).
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