Cherry Tomato Confit

This cherry tomato confit is an absolute staple in my fridge. Cute lil' cherry tomatoes covered in olive oil and roasted at a low temperature with garlic and fresh herbs, this tomato confit is a workhorse in the kitchen. Top toasts, roasted vegetables or cooked meat or seafood or mix with pasta for quick and easy meals!

At any given time, if you open my fridge, you'll find jars and containers all over the place filled with sauces, dressings, crunchy things and (9 times out of 10) this cherry tomato confit.

Fresh whole cherry tomatoes, garlic and fresh thyme covered in extra-virgin olive oil and roasted low and slow? Yes please.

Honestly, you don't even need the garlic and thyme. Just tomatoes and some olive oil and you're good to go!

What to eat with tomato confit

To me, the beauty of this cherry tomato confit is that you can use it at any time of day with just about any kind of meal (except maybe dessert??). Here are a few of my favorite ways:

For breakfast, it's amazing stirred into some scrambled eggs. Add a handful of baby spinach and a little cheese too!

If you're into fancy toasts, grab some crusty bread and try one of these:

• Toasted bread + hummus + tomato confit + a sprinkle of sumac
• Toasted bread + ricotta + tomato confit + pesto
• Toasted bread + mashed avocado + tomato confit + everything but the bagel seasoning (truly the BEST avocado toast!)
• Toasted bread (rubbed with garlic) + mayo + tomato confit + basil

And for dinner? Cherry tomato confit is perfect in a bowl of pasta, spooned over chicken or pork or mixed in with creamy beans. I also love it on top of roasted vegetables (especially cauliflower!) and in grain bowls.

The options truly are endless!

Regardless of how you use this tomato confit, make sure you also spoon some of the oil as well. As the tomatoes slowly cook they release their juices into the oil and it makes the most amazing sauce/drizzle for everything you are eating. Really intense flavor in a really good way.

What you'll need

Cherry tomatoes: Any kind will work, but I prefer to get the smaller cherry tomatoes or grape tomatoes for this recipe.

Extra virgin olive oil: I won't lie, you're going to use a lot of oil here. If it's too pricey, feel free to use some good quality olive oil and cut it with a less expensive one, or even another neutral oil (like avocado or vegetable). You want enough olive oil to get the flavor, but it's okay if you need to mix and match.

Garlic: I like to use a whole bulb cut in half (skin and all), but you can also throw a few peeled garlic cloves if that's easier!

Fresh thyme: I love a few sprigs for flavor, but different herbs will work too. Try fresh basil or rosemary for something different.

Salt: Just a sprinkle!

This is such a simple recipe!

For how amazing and versatile this dish is, it almost feels TOO easy:

1. Add cherry tomatoes to baking dish in a single layer. Sprinkle with salt.
2. Nestle garlic halves (or cloves) and add a few sprigs of thyme.
3. Pour olive oil over everything, making sure most of the tomatoes are submerged.
4. Roast in oven, uncovered, at 300 degrees for one hour. I like to put the baking dish on a baking sheet just in case some of the oil spills over a bit.
5. Let cool to room temperature and then store in an air-tight container in the fridge.
6. Use on ALL THE THINGS!

That's it!

How long does cherry tomato confit last?

Since I make mine in smaller batches (and am completely obsessed with it), mine never makes it past a week. BUT this cherry tomato confit recipe will last in the fridge for up to a month and about three months in the freezer.

Just make sure to keep the tomatoes submerged in oil (you can just add a little more oil on top as needed) and in an airtight container.

Let the tomatoes sit out on the counter for a few minutes before you used them so the oil/juices come to room temperature.

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