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Tomato Confit in Oil

Tomato confit in oil transforms simple cherry tomatoes into a rich, jammy, and deeply flavorful staple. Slow roasting in olive oil enhances sweetness and preserves the tomatoes naturally. This versatile ingredient elevates pasta, bruschetta, sauces, and everyday meals with effortless gourmet flavor.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 10 Servings
Course: Condiment, Ingredient, Side
Cuisine: French, Italian
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 2 lbs cherry tomatoes
  • 1 –1.5 cups extra virgin olive oil
  • 4 –5 garlic cloves or 2 halved garlic heads
  • Fresh herbs thyme, rosemary, or basil
  • Flaky sea salt
  • Freshly ground black pepper

Method
 

  1. Preheat your oven to 275°F for slow roasting.
  2. Place cherry tomatoes in a baking dish in a single layer.
  3. Add garlic cloves or halved garlic heads among the tomatoes.
  4. Pour enough olive oil to almost cover the tomatoes.
  5. Add fresh herbs and season with salt and black pepper.
  6. Roast for 2–3 hours until tomatoes wrinkle and begin to burst.
  7. Let cool to room temperature before transferring to jars.
  8. Ensure tomatoes stay fully submerged in oil for storage.
  9. Refrigerate for up to two weeks or freeze for longer storage.

Notes

Keep tomatoes fully submerged in olive oil to maintain freshness. Slow roasting at low heat creates a sweet jammy texture. Store the confit in the refrigerator and use within two weeks. The infused oil is valuable so use it in sauces dressings and marinades.