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Finished cherry tomato confit in baking dish.

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!


  • 1 1/2 cups (250 grams) cherry tomatoes
  • 1 small bulb of garlic, halved
  • 3-4 thyme sprigs
  • 1/4 teaspoon salt
  • 1/2 cup olive oil


  1. Preheat oven to 300 degrees.
  2. Add 1 1/2 cups cherry tomatoes to a small baking dish. Nestle in garlic halves, keeping things in as even a layer as possible. Scatter over 3-4 thyme sprigs. and 1/4 teaspoon salt.
  3. Pour 1/2 cup olive oil over everything. You want the tomatoes to be almost fully submerged, with just a little bit of tomato not covered in oil.
  4. Bake for 1 hour, until the tomatoes have started to burst and the top is a little browned.
  5. Cool completely and then transfer tomatoes and oil to an airtight container. Store in the fridge for up to a week. To use, let the tomatoes sit out for a few minutes to let the oil come back to room temperature.
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Category: Sauces
  • Method: Oven