Cherry Tomato Confit
Soft, juicy, garlicky, and deeply flavorful, this cherry tomato confit is one of the most versatile things you can make with a handful of tomatoes. Just 5 minutes of hands-on prep and the stove does the rest- transforming ordinary cherry tomatoes into something tangy, sweet, and savory that works as a condiment, a sauce base, a bruschetta topping, and a cheese board centerpiece.
And if you still have some extra tomatoes, try making some tomato passata and fire roasted tomatoes to use for later!
I'm not a big fan of raw tomatoes, but I love what happens to them when you cook them slowly- the texture softens, the flavor concentrates, and they become something entirely different.
I've made sundried tomatoes in the oven and used them in my sundried tomato dressing and sundried tomato aioli- this confit takes the same slow-heat philosophy but stops while the tomatoes are still juicy, soft, and bursting rather than dried.
Quick Look
- 🔪 Prep time: 5 minutes.
- ⏲️ Cook time: 60 minutes.
- 👪 Servings: 6.
- 📋 Main ingredients: Cherry tomatoes, garlic, olive oil, oregano, basil, brown sugar, red chilli flakes, sea salt.
- ♨️ Cooking method: Wash and dry tomatoes and garlic 🡢 place in thick-bottomed pan with olive oil 🡢 cook low heat 30 minutes 🡢 add herbs, sugar 🡢 continue cooking 30 more minutes 🡢 cool and season.
- ⭐ Difficulty: Very easy
- 🥣 Serving ideas: Spoon over bruschetta, stir into pasta, use in my spicy Italian dipping oil recipe as the sundried tomato element for an elevated version.
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What's So Great About the Recipe?
- You'll need just a few minutes of hands-on kitchen time to make it, and the process is super simple too- just like with my marinated tomatoes.
- The recipe is naturally vegan and gluten-free, which makes it a great choice for occasions when you're hosting.
- It's so versatile- you can enjoy it with a lot of different foods- just like my spicy tomato jam.
Recipe Ingredients
- Cherry tomatoes: You can use cherry tomatoes or any other small tomatoes, including the pear and grape variety.
- Brown sugar: Just a dash, for that bit of sweetness.
- Red pepper flakes: To lend the confit that kick of heat. Use as much as your taste buds can tolerate. I like to use my homemade jalapeno flakes sometimes.
- Garlic: Fresh garlic cloves add that punch of umami deliciousness to the confit.
- Olive oil: Use the best quality olive oil you can get your hands on. I would recommend using extra virgin olive oil for the best flavor.
- Herbs: I used a mix of oregano and basil, just to add that beautiful aroma to the tomato confit.
See recipe card for quantities.
Substitutions & Variations
- Add whole shallots along with the garlic- they caramelize beautifully during the slow cook and add a sweeter, more complex allium note than garlic alone.
- Add more garlic for a stronger, more pungent confit- the garlic flavor mellows considerably during cooking, so adding 2–3 extra cloves is well within reason.
- You can also add whole fresh chili peppers instead of red pepper flakes. I used red cayenne chilies while making my preserved chilies in oil and they turned out SO good.
- Add a sprig of fresh rosemary or thyme with the oregano for a more herbaceous flavor profile. These stand up to the hour of low heat better than delicate herbs like basil.
- Use mixed heirloom tomatoes for a more colorful visual result- yellow, orange, and red cherry tomatoes together produce a stunning confit that looks beautiful spooned over a simple Bruschetta dip or a cheese board.
How to Make Cherry Tomato Confit
Wash and pat dry the cherry tomatoes and peeled garlic.
In a glass pot or a thick-bottomed pan, add the tomatoes and garlic. Pour olive oil into it.
Cook them on low heat for 30 minutes. Add in the herbs and brown sugar and continue cooking.
Take the pot off heat at the 60 minute mark and allow the confit to cool down. Serve and store leftovers for later.
Tips & Tricks to Nail the Recipe
- The best way to get the perfect texture and flavor is to cook the tomatoes low and slow. Make sure you keep the heat low at all times- it's the perfect way to get that slight caramelization on the outside and the juicy, soft inside.
- Stir every 10–15 minutes to rearrange the tomatoes and garlic and prevent any from sitting in one position and overcooking on the bottom of the pan. I always do this when I'm making my Hungarian tomato pepper stew too.
- Don't add the herbs too early during the cooking time, as they can end up burning.
- Sprinkle the sea salt into the confit after you take it off heat, while it is still cooling down for maximum flavor and deliciousness. I like using my garlic parsley salt or citrus salt.
- If your cherry tomatoes are slightly larger, they may need a bit of extra time. Just check them at the 60 minute mark if they're super juicy, and if they aren't, let them simmer for a few more minutes.
How to Use Cherry Tomato Confit
The most classic use is spooned over toasted bruschetta with a drizzle of balsamic vinegar- a stunning appetizer similar to my Cretan Dakos.
Stirred into pasta, the confit works beautifully- simply toss it with the tomatoes, garlic, and all of their infused oil through freshly cooked pasta and you have a sauce in under 5 minutes. It's quite similar to my olive oil pizza sauce- a simple, oil-based Italian sauce that lets quality ingredients speak. And of course, you can also feature it on your cheese board with some brie or burrata, a tangy olive tapenade or even some pickled cherries.
The infused oil left in the pan after the tomatoes are used is just as valuable — use it as a dipping oil, a salad dressing base, or a cooking oil for eggs or fish. Don't pour it away.
Recipe FAQs
You can store your cherry tomato garlic confit in the refrigerator for up to a month. Just make sure you remove or use the garlic cloves within 2-3 days, as it can harbor botulism.
I would highly recommend using cherry tomatoes here, but if you really want to try this recipe with regular tomatoes, make sure you chop them into chunks that are almost the same size as cherry tomatoes. Also, use tomatoes that have a lower water content.
Yes! You totally can! In fact, this recipe is a great way to rescue those cherry tomatoes that are going past their prime.
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If you tried this cherry tomato confit or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Cherry Tomato Confit
Ingredients
- 2 cups cherry tomatoes
- 5-6 garlic
- 1 tsp brown sugar
- 1 teaspoon red chili flakes
- ½ cup olive oil
- 2-3 sprigs oregano
- 1 teaspoon basil
- 1 tsp sea salt
Instructions
- Wash and pat dry the cherry tomatoes and peeled garlic.
- In a glass pot or a thick-bottomed pan, add the tomatoes and garlic. Pour olive oil into it.
- Cook them on low heat for 30 minutes. Add in the herbs and brown sugar and continue cooking.
- Take the pot off heat at the 60 minute mark and allow the confit to cool down. Serve and store leftovers for later.
Notes
- Sprinkle the sea salt into the confit after you take it off heat, while it is still cooling down for maximum flavor and deliciousness.
- Make sure you stir the pot every 10-15 minutes to rearrange the tomatoes and garlic.
- The best way to get the perfect texture and flavor is to cook the tomatoes low and slow. Make sure you keep the heat low at all times- it's the perfect way to get that slight caramelization on the outside and the juicy, soft inside.
- Don't add the herbs too early during the cooking time, as they can end up burning.
- If your cherry tomatoes are slightly larger, they may need a bit of extra time. Just check them at the 60 minute mark if they're super juicy, and if they aren't, let them simmer for a few more minutes.
