Tomato confit looks fancy but couldn’t be easier. With just 1 pound of cherry tomatoes and a few pantry staples, a slow roast transforms them into juicy, sweet, flavor-packed gems—perfect for spreading, dipping, or tossing into meals.
I make this every late summer when tomatoes are everywhere. It’s a simple way to turn basic ingredients into something that feels gourmet—exactly the kind of healthy, from-scratch recipe I love sharing for busy families.
Why I Love This
I love tomato confit because it turns even the most basic tomato into something rich and flavorful without much effort. The slow roasting brings out all that natural sweetness, and the garlic and herbs make it smell amazing while it cooks.
I usually keep a jar in the fridge to toss into pasta, spoon over avocado toast, or serve on the side of a grain bowl.
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Ingredients
- Cherry tomatoes – I use about 1 pound. Any small tomato works here, but I love sweet cherry or grape tomatoes for the best flavor.
- Extra virgin olive oil – Use a good one! This is the base of the confit and adds richness to every bite.
- Sugar – Just 2 tablespoons helps bring out the tomato's natural sweetness and aids in caramelization.
- Garlic cloves – Grated fresh garlic is key for that aromatic flavor. I usually go for 2 teaspoons.
- Dried oregano – Adds that classic Mediterranean herby flavor.
- Salt – 1 teaspoon is perfect to enhance all the other flavors.
- Black pepper – Just a pinch gives balance and a little kick.
- Dried thyme – Pairs beautifully with oregano and gives that earthy depth.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Tomato Confit
- Preheat the oven: Set your oven to 300°F (150°C).
- Make the dressing: In a small bowl, mix together 3 tablespoons olive oil, 2 tablespoons sugar, grated garlic, oregano, thyme, salt, and black pepper. Stir until combined.
- Prep the tomatoes: Slice the cherry tomatoes in half and arrange them cut-side up on a baking sheet in a single layer.
- Season the tomatoes: Spoon a little of the dressing over each tomato half. Try to coat as evenly as possible without drenching them.
- Roast low and slow: Place in the oven and roast for 1½ hours. The tomatoes should be soft, shriveled, and slightly caramelized.
- Baste and serve: Just before serving, spoon the flavorful oil and juices from the tray back over the tomatoes.
Tips
- Use ripe tomatoes – The sweeter they are, the better the result.
- Don’t skip the sugar – It really brings out the tomato’s natural flavor.
- Slice evenly – For even cooking, try to keep tomato halves around the same size.
- Go low and slow – Roasting at 300°F lets the flavors intensify without burning.
- Use parchment – Makes cleanup a breeze and prevents sticking.
- Customize the herbs – Try rosemary, basil, or Italian seasoning if you’re out of thyme or oregano.
- Store in oil – Pour extra olive oil over leftover confit to preserve it longer.
- Try with shallots – Add sliced shallots to the tray for extra depth.
- Watch near the end – If your oven runs hot, check at the 1 hour mark to prevent over-drying.
What To Serve With Tomato Confit
This is one of my favorite ways to elevate everyday meals. Here are some ways I love to use it:
- Flatbreads or pizzas
- Toasted sourdough
- Pasta dishes
- Grain bowls
- Salad
Freezing And Storing Instructions
- To Store. Keep tomato confit in an airtight container in the fridge for up to 7 days. Make sure the tomatoes are mostly covered in oil to stay fresh.
- To Freeze. Place in a freezer-safe container, cover with oil, and freeze for up to 2 months. Thaw overnight in the fridge.
- To Make Ahead. Tomato confit actually tastes better the next day! Make it up to 2 days ahead and reheat gently if needed.
- To Reheat. Warm gently in a skillet over low heat or bring to room temp and use cold.
Do I have to use sugar?
You don't have to, but I recommend it for that beautiful caramelization. You can reduce or skip it if needed.
More Recipes
- Marinated Cherry Tomatoes
- Asparagus Pastry Twists
- Mozzarella Spinach Quesadillas
- Tomato Pico de Gallo
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Recipe Card
Roasted Cherry Tomato Confit
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INGREDIENTS
- 1 pound cherry tomatoes
- 4 tablespoons extra virgin olive oil
- 2 tablespoons sugar
- 2 teaspoons garlic cloves, grated
- 1 teaspoons dried oregano
- 1 teaspoon salt
- ⅛ teaspoons black pepper
- 1 teaspoon dried thyme
INSTRUCTIONS
- Preheat the oven: Set your oven to 300°F (150°C).
- Make the dressing: In a small bowl, mix together 3 tablespoons olive oil, 2 tablespoons sugar, grated garlic, oregano, thyme, salt, and black pepper. Stir until combined.
- Prep the tomatoes: Slice the cherry tomatoes in half and arrange them cut-side up on a baking sheet in a single layer.
- Season the tomatoes: Spoon a little of the dressing over each tomato half. Try to coat as evenly as possible without drenching them.
- Roast low and slow: Place in the oven and roast for 1½ hours. The tomatoes should be soft, shriveled, and slightly caramelized.
- Baste and serve: Just before serving, spoon the flavorful oil and juices from the tray back over the tomatoes.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
YES! It’s made with whole ingredients and healthy fats—perfect for Mediterranean-style cooking.
I don’t recommend it. The magic happens at a low temp over a longer time. That’s what gives it that sweet, jammy texture.
Absolutely. Just double the amount if using fresh oregano or thyme.
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