This cherry tomato confit is a quick, 30-minute version of the classic tomato confit. Sweet, juicy cherry tomatoes are slowly baked in olive oil with garlic and herbs until irresistibly tender. Perfect for topping toast, pasta, or grilled proteins.
about this cherry tomato confit
Tomato confit is a slow-cooked dish where tomatoes are gently simmered in olive oil with garlic and herbs until sweet, jammy, and bursting with flavor. The large tomatoes start to burst while remaining plump, helping them to retain all the richness of the oil and all the smooth, savory flavors of the other ingredients.
I remember the first time I tried tomato confit in a local restaurant. It is such a simple concept, so I didn’t think I was going to flip out over like I did.
When I added some of the tomatoes to a toasted piece of French bread, my eyes almost popped right out of my head. The aroma, the flavors, the luscious texture… It was one of those first bites that you never forget.
Of course, not all of us have the time to wait around for hours for large tomatoes to cook in extra virgin olive oil.
That’s exactly why I made this quick version featuring cherry tomatoes. This cherry tomato confit is a recipe that comes together in just 30 minutes, and you can serve it up as an appetizer immediately thereafter or for the next few days. It also makes for a creative topping on pasta, grilled chicken, steak, or fish (especially salmon!).
Once you make these tomatoes with this olive oil, you are going to be so thrilled with the flavor and texture, you will never want to eat tomatoes the same way again.
Why You’ll Love This Recipe
If you’ve never tried tomato confit before, this recipe will make you wonder why you waited so long.
- Quick 30-minute cooking time
- Works with cherry tomatoes or grape tomatoes
- A versatile addition to your weekly routine for topping pasta, adding to sandwiches, or serving as a snack
- Delicious way to use up summer tomatoes
- Stores well for days
ingredients
Cherry tomatoes – Sweet and bite-sized, they cook quickly while holding shape (red or heirloom!). You can also use grape tomatoes if you prefer.
Extra virgin olive oil – Use the best quality you can; it’s the base of the confit and imparts a lot of flavor into the tomatoes. Plus you can save any extra oil to use later for cooking.
Garlic cloves – Use full fresh garlic cloves to slowly simmer along with the tomatoes.
Fresh thyme, rosemary, oregano – Add herbaceous notes that balance the sweetness of the tomatoes.
this recipe’s must-haves
All you will need a shallow baking dish or casserole dish so the tomatoes can fit in a single layer. This will ensure even cooking.
2025 update: First shared on August 29, 2018, this recipe has been one of the most-loved on the site. It has been updated to include new tips, clearer instructions, and fresh photos. Because even great recipes deserve a little glow-up.
how to make cherry tomato confit
prepare
Add tomatoes to a baking dish, making sure they fit in a single even layer. Pour in extra virgin olive oil to submerge the tomatoes.
Tuck in garlic cloves and herbs, making sure they are all submerged in the oil.
bake
Bake at 300˚F until the tomatoes begin to split, but the tomatoes still remain plump and hold their shape. This will take about 30 minutes.
Remove from the oven and set aside to allow to cool to room temperature before store.
store
Discard the fresh herbs. Add tomatoes and garlic cloves to a glass airtight container. Fill with oil to the top. Cover and store in the refrigerator for up to 2 weeks.
Tips for Success
Don’t overcook. Make sure that the tomatoes have split, but have not completely collapsed. They should still hold their shape well. /
Leftover oil. Have leftover oil? Use it for salad dressings, dipping bread, or as cooking oil!
Serving. This tomato confit can be served warm or at room temperature.
Store it well. Keep the confit in an airtight jar in the fridge, with the tomatoes completely submerged in oil, for up to 2 weeks. Bring to room temperature before serving for the best texture.
variations
- Swap cherry tomatoes for grape tomatoes or use heirloom cherry tomatoes.
- Add chili flakes for a spicy kick.
- Use basil instead of rosemary for a sweeter variation.
- Try roasting with shallots instead of garlic – use one shallot, quartered.
More tomato recipes: Cucumber Tomato Salad | Tomato Peach Bruschetta | Tomato Puff Pastry Tarts | Summer Corn Tomato Risotto
faqs
Need more inspiration for appetizers? Check out my appetizer recipes page!
how to use confited tomatoes
Serving tomato confit on toasted bread is the classic way to use cherry tomato confit.
how to store
Store. Keep in an airtight container in the fridge for up to 2 weeks. The oil will solidify in the fridge, and this is totally normal! Be sure to allow the mixture to come to room temperature before serving.
Freeze. If you want to keep them longer, you can freeze tomato confit (with or without the oil) for up to 3 months.
Thaw. Thaw overnight in the refrigerator before using.
more of our favorite italian appetizers
Panzanella Toscana is a simple homemade salad that is bold, bready, and full of summer flavors.
Marinated mozzarella balls are easy to make and ideal for serving with charcuterie boards.
This melon prosciutto salad is made with a honey citrus dressing and fresh herbs!
Explore more Italian appetizers here if you need more ideas!
Finally, if you make this cherry tomato confit recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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Quick Cherry Tomato Confit
equipment
ingredients
- 3 cups cherry tomatoes
- 2 cups extra virgin olive oil
- 4 cloves peeled garlic
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs oregano
instructions
- Preheat oven to 300 degrees F.
- Arrange tomatoes in a single layer in a baking dish. Pour the Bertolli Extra Virgin Olive Oil over the tomatoes.
- Add garlic cloves and sprigs of herbs around the tomatoes, submerging them in extra virgin olive oil.
- Bake until the tomatoes start to split but still remain plump, approximately 25 to 30 minutes.
- Set aside to cool to room temperature before storing the tomatoes with the olive oil and garlic cloves in an airtight container in the refrigerator.
video
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
The ingredients are not listed for this recipe
Thank you so much for pointing that out Meneta! Must have not changed over when I made a recent website update. I’ve added them in!