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Cherry Tomato Confit With Garlic And Herbs

Cherry tomato confit with garlic and herbs made by slow-roasting until the tomatoes turn jammy, glossy, and spoonable. Ruby-red cherry tomatoes soften, blister, and slightly collapse in fragrant olive oil infused with smashed garlic and thyme.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cherry tomatoes confit
  • 4 cup cherry tomatoes Ruby-red; use a mix if available for color variation.
  • 6 clove garlic cloves Smashed to help infuse the oil quickly.
  • 1 cup olive oil Use good-quality olive oil since it becomes infused and can be saved.
  • 1 sprig fresh thyme Add whole thyme sprig for gentle, herbal flavor.
  • 1 Salt Season to taste; you can add a small pinch more after roasting if needed.

Equipment

  • 1 sheet pan

Method
 

Roast the tomatoes
  1. Preheat oven to 300°F and set out a baking dish.
  2. Place cherry tomatoes and smashed garlic cloves into the baking dish.
  3. Pour olive oil over the tomatoes until mostly submerged.
  4. Tuck in the fresh thyme sprig and season with salt.
  5. Roast for 60-75 minutes at 300°F, until tomatoes are soft, blistered, and slightly collapsed, with a glossy jammy look.
Finish and store
  1. Cool slightly before serving so the confit thickens to a spoonable texture.
  2. Store in the oil in the refrigerator, then let it come to room temperature before serving.

Notes

Pro tip: use good-quality olive oil because it turns into an infused sauce—save and drizzle it later. Keep refrigerated in the oil for up to 2 weeks; bring to room temperature before serving. Freezing isn’t recommended for best texture, but it can work in a pinch. Dietary swap: for a dairy-free topping, serve over warm bread or burrata-free bowls; for a vegan option, pair with chickpeas or white beans instead of cheese.