Tomato Confit: Slow-Cooked Cherry Tomatoes in Olive Oil

This tomato confit cooks 1 1/2 pounds of cherry tomatoes slowly in olive oil at 250°F (120°C). After 1 1/2 to 2 hours, the tomatoes become jammy, wrinkled, and deeply flavorful while staying mostly intact.

The recipe yields about 2 to 2 1/2 cups of tomatoes and approximately 1 cup of aromatic oil. Use the tomatoes on toast, pasta, eggs, beans, fish, or roasted vegetables.

Tomato Confit Ingredients: Tomatoes, Oil, and Aromatics

• 1 1/2 pounds cherry tomatoes, about 1 to 1 1/2 inches across, rinsed and thoroughly dried
• 1 to 1 1/4 cups extra-virgin olive oil, plus more if needed
• 6 garlic cloves, peeled and lightly crushed
• 4 fresh thyme sprigs
• 1 small rosemary sprig
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes, optional

Choose tomatoes that are firm and similar in size so they finish together. Cherry tomatoes work especially well because their skins hold the flesh together during the long, gentle cook. Grape tomatoes are also suitable if they are small and plump.

Keep the tomatoes whole. There is no need to peel or seed them. Dry skins help the tomatoes roast gently instead of adding excess water to the oil. The garlic and herbs flavor the oil as it warms, while the salt draws out moisture and concentrates the tomato flavor.

Arrange the Baking Dish: Oil Depth and Spacing

1. Heat the oven to 250°F (120°C). Use a shallow 8-inch square or 9-inch round baking dish that holds the tomatoes in one layer.
2. Pour in enough olive oil to create a 1/4- to 1/2-inch-deep layer across the bottom. This usually requires 1 to 1 1/4 cups, depending on the dish. The tomatoes do not need to be completely submerged.
3. Add the garlic, thyme, rosemary, salt, pepper, and red pepper flakes. Stir the aromatics through the oil.
4. Place the tomatoes in the dish with a little space between them. Turn them once so their skins are coated, then settle them into a mostly single layer.

A shallow dish gives the tomatoes enough exposure to the warm oven while the oil protects them from drying. Avoid packing them tightly into a deep casserole. Crowding traps steam, which makes the finished tomatoes softer and less concentrated.

Do not heat the oil in a skillet first. Starting everything together keeps the process gentle and prevents the garlic from frying or becoming bitter. If the oil barely reaches the tomatoes, add enough to bring the depth back to at least 1/4 inch.

Cherry Tomato Confit: Slow-Cook Until Jammy

Bake the uncovered dish for 1 1/2 to 2 hours. Begin checking at 75 minutes, especially if the tomatoes are small. Rotate the dish halfway through cooking if your oven has a hot spot, but avoid stirring because the softened skins can split.

The cherry tomato confit is ready when the tomatoes are visibly wrinkled, slightly glossy, and tender when pressed. Some skins may split, but the tomatoes should remain whole enough to lift with a spoon. The flesh should feel jammy rather than watery, and the oil should show only occasional lazy bubbles.

A properly cooked confit tomato should collapse slightly without turning into a sauce. The tomatoes are undercooked if their skins remain taut and the centers still feel firm. Continue cooking in 15-minute increments until they soften. They are overcooked if they break apart, brown heavily, or develop dry edges.

Keep the oven gentle. If the oil is actively sizzling, reduce the temperature by 25°F and continue more slowly. Strong bubbling indicates frying rather than confiting, which can toughen the skins and scorch the garlic. If the tomatoes seem dry before they are tender, add a few tablespoons of olive oil and return the dish to the oven.

Let the dish cool for 15 to 20 minutes before serving. The residual heat will soften the tomatoes slightly, and the infused oil will become easier to spoon without breaking them.

Serve and Store Confit Tomatoes

Spoon the warm confit tomatoes over toasted sourdough, creamy polenta, scrambled eggs, or ricotta. Toss them with hot pasta, white beans, or cooked grains, adding a little of the aromatic oil to loosen the dish. They also pair well with grilled fish, roast chicken, steamed greens, and burrata.

Use the infused oil wherever you would use seasoned olive oil. Drizzle it over soup, whisk it into a vinaigrette, or use it to dress warm potatoes. Remove the rosemary stem and thyme branches before serving. The garlic can be mashed into the tomatoes or spread onto toast.

For storage, cool the tomatoes and oil promptly, then transfer them to a clean, airtight container. Keep the tomatoes covered with oil and refrigerate for up to 1 week. Because the jar contains garlic and oil, do not store it at room temperature.

The olive oil may solidify in the refrigerator. Let the container stand at room temperature for 10 to 15 minutes before serving, or spoon out only the portion needed and warm it gently. For longer storage, freeze the tomatoes and oil in small portions for up to 3 months.