Easy Cherry Tomato Confit with Garlic and Thyme

Why You’ll Love This Recipe

I love this recipe because it requires very little hands-on preparation. Once I arrange everything in my baking dish, the oven does most of the work.

Slow roasting concentrates the natural sweetness of the cherry tomatoes while mellowing the garlic and allowing the thyme to perfume the olive oil. I end up with tomatoes that are soft and jammy without completely losing their shape.

I also appreciate how versatile tomato confit can be. I can turn a simple piece of toast into an appetizer, stir it into pasta for an easy meal, or add it to breakfast dishes, salads, sandwiches, and cheese boards.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pints cherry tomatoes
• 6–8 garlic cloves, peeled
• 6–8 sprigs fresh thyme
• 3/4 cup extra-virgin olive oil, or enough to generously coat the tomatoes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes, optional

Directions

1. Preheat the Oven

I preheat my oven to 275°F (135°C). I prefer a relatively low temperature because I want the tomatoes to roast slowly rather than brown quickly.

2. Prepare the Tomatoes

I rinse the cherry tomatoes and dry them thoroughly. I place them in a baking dish large enough to hold them in a mostly single layer.

I leave the tomatoes whole because I want them to slowly soften and release some of their juices as they cook.

3. Add the Garlic and Thyme

I tuck the peeled garlic cloves and fresh thyme sprigs between the tomatoes. Spreading them throughout the baking dish helps their flavors infuse both the tomatoes and olive oil.

4. Add the Olive Oil and Seasonings

I pour the extra-virgin olive oil over the tomatoes, making sure everything is generously coated.

I season with salt and black pepper. When I want a little heat, I scatter red pepper flakes over the tomatoes as well.

5. Slowly Roast

I place the baking dish in the oven and roast the tomatoes for about 1 1/2–2 hours.

I know they’re ready when the tomatoes look soft and slightly wrinkled, with some beginning to split, while the garlic cloves have become tender and lightly golden.

6. Cool

I remove the baking dish from the oven and allow the tomato confit to cool slightly.

I remove the woody thyme stems before serving or storing. I keep the softened garlic cloves because they’re delicious mashed into toast or mixed into pasta.

7. Serve

I spoon the warm tomatoes and some of the fragrant olive oil over toasted bread, pasta, ricotta, whipped feta, burrata, eggs, or roasted vegetables.

I can serve the confit warm, at room temperature, or chilled depending on how I’m using it.

Servings and Timing

This recipe makes approximately 2 cups of tomato confit, depending on the size of my tomatoes and how much they cook down.

• Servings: approximately 6
• Prep time: 10 minutes
• Cook time: 1 1/2–2 hours
• Total time: approximately 1 hour 40 minutes–2 hours 10 minutes
• Oven temperature: 275°F (135°C)

Variations

Basil Tomato Confit

I replace some or all of the thyme with fresh basil for a different Mediterranean flavor. Because basil is more delicate, I also like adding fresh leaves after roasting.

Rosemary Tomato Confit

I add a small sprig or two of fresh rosemary for a deeper herbal flavor. I use it sparingly because rosemary can easily overpower the sweetness of the tomatoes.

Spicy Tomato Confit

I increase the red pepper flakes when I want more heat. I can also add a thinly sliced fresh chili to the baking dish.

Balsamic Tomato Confit

I add a small splash of balsamic vinegar before roasting. Its sweet acidity complements the tomatoes and becomes more concentrated as everything cooks.

Mixed Tomato Confit

I use a mixture of red, yellow, and orange cherry or grape tomatoes. I especially like this variation when I’m serving the confit as an appetizer because the different colors make the finished dish particularly attractive.

Storage/Reheating

I let my tomato confit cool before transferring it to a clean airtight container and refrigerating it promptly. Because homemade garlic-in-oil mixtures can present a botulism risk when stored improperly, I always keep this confit refrigerated rather than leaving it at room temperature for storage.

I prefer using refrigerated tomato confit within 3–4 days. For longer storage, I freeze individual portions in freezer-safe containers.

When reheating, I warm only the amount I plan to eat. I place it in a small saucepan over low heat or gently warm it in the microwave until heated through. I can also bring a serving to room temperature shortly before eating rather than reheating it.

FAQs

What is tomato confit?

Tomato confit is a slow-cooked tomato preparation. I cook cherry tomatoes gently with olive oil, garlic, and herbs until the tomatoes become exceptionally tender and their flavor intensifies. Unlike a tomato sauce, I keep the tomatoes mostly whole.

Do I need to cut the cherry tomatoes in half?

No. I prefer leaving my cherry tomatoes whole because they slowly soften and wrinkle in the oven while retaining some of their shape. Some naturally split as they cook, releasing their sweet juices into the seasoned oil.

What can I serve with cherry tomato confit?

I serve tomato confit with crusty bread, crostini, pasta, burrata, ricotta, feta, eggs, roasted vegetables, or sandwiches. I also like spooning it over creamy polenta or using it as a flavorful addition to a simple grain bowl.

Can I make tomato confit ahead of time?

Yes. I can prepare it ahead, cool it, and refrigerate it in an airtight container. I find this especially convenient when I’m planning an appetizer or pasta dish and want most of the preparation finished in advance.

Can I reuse the tomato confit oil?

Yes, as part of the refrigerated confit and within the same safe storage window. I love drizzling the flavorful oil over toast, pasta, vegetables, eggs, and salads. Since it has been infused with garlic and tomatoes, I keep the oil refrigerated with the confit rather than storing it at room temperature.

Conclusion

Easy Cherry Tomato Confit with Garlic and Thyme is a simple recipe that turns everyday ingredients into something deeply flavorful. Slow roasting brings out the tomatoes’ natural sweetness while garlic and thyme infuse the olive oil with plenty of savory flavor.

Easy Cherry Tomato Confit with Garlic and Thyme

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Easy Cherry Tomato Confit with Garlic and Thyme slowly roasts juicy tomatoes in fragrant olive oil until sweet, tender, and jammy. Serve it with toasted bread, pasta, creamy cheese, eggs, or roasted vegetables.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 1 1/2–2 hours
• Total Time: 1 hour 40 minutes–2 hours 10 minutes
• Yield: Approximately 2 cups, 6 servings
• Category: Appetizer
• Method: Slow Roasting
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

• 2 pints cherry tomatoes
• 6–8 garlic cloves, peeled
• 6–8 sprigs fresh thyme
• 3/4 cup extra-virgin olive oil, or enough to generously coat the tomatoes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes, optional

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Instructions

1. Preheat the oven to 275°F (135°C).
2. Rinse the cherry tomatoes and dry them thoroughly. Arrange the whole tomatoes in a baking dish large enough to hold them in a mostly single layer.
3. Tuck the peeled garlic cloves and fresh thyme sprigs between the tomatoes, distributing them throughout the baking dish.
4. Pour the extra-virgin olive oil over the tomatoes until everything is generously coated. Season with kosher salt, black pepper, and optional red pepper flakes.
5. Roast for 1 1/2–2 hours, until the tomatoes are soft and slightly wrinkled, some have begun to split, and the garlic is tender and lightly golden.
6. Remove from the oven and allow the confit to cool slightly. Remove and discard the woody thyme stems, leaving the softened garlic cloves with the tomatoes.
7. Serve the tomatoes with some of the infused olive oil over toasted bread, pasta, ricotta, whipped feta, burrata, eggs, or roasted vegetables.

Notes

• Serve the tomato confit warm, at room temperature, or chilled depending on how it will be used.
• For a basil variation, replace some or all of the thyme with basil and add fresh basil leaves after roasting for the freshest flavor.
• For a rosemary variation, add 1–2 small rosemary sprigs, using them sparingly to avoid overpowering the tomatoes.
• For extra heat, increase the red pepper flakes or add a thinly sliced fresh chili.
• A small splash of balsamic vinegar can be added before roasting for sweet acidity.
• Red, yellow, and orange cherry or grape tomatoes can be combined for a colorful variation.
• Cool leftovers and transfer them promptly to a clean airtight container in the refrigerator. Do not store homemade garlic-in-oil confit at room temperature.
• Use refrigerated tomato confit and its infused oil within 3–4 days.
• For longer storage, freeze the confit in freezer-safe containers.
• Reheat only the portion needed in a small saucepan over low heat or gently in the microwave.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 290 kcal
• Sugar: 5 g
• Sodium: 350 mg
• Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Protein: 2 g
• Cholesterol: 0 mg