Slow roasted Cherry Tomato Confit is both sweet and savory, and totally decadent. Use it as a condiment for cooked fish, a simple pasta sauce, or a topping for bruschetta. The possibilities are endless!
Cherry tomato confit is something I never knew I needed. But oh boy, did I ever NEED it! I have been addicted to roasting everything from veggies to berries, and when I found the most gorgeous cherry tomatoes on the vine a few weeks ago, I knew what I had to make.
What is confit anyway?
Confit is basically a fancy French term for food that is slow roasted at a low temperature in a substance such as oil, water, or sugar. What you end up with is preserved food with the most incredibly rich, deep flavor.
This tomato confit is slow roasted in olive oil to allow the veggies to caramelize and absorb some of the oil.
Ingredients in Tomato Confit
- Cherry tomatoes (you can use grape or mini heirlooms if you like)
- Sweet onions
- Whole heads of garlic
- Olive oil
- Salt & pepper
I love roasting cherry and grape tomatoes because they come out so sweet. I kept this confit simple by slicing up some yellow onion and cutting off the tops of a few heads of garlic to add into it.
How to Make Cherry Tomato Confit
You won’t believe how easy it is to make this stuff. Here’s what to do:
- Rinse your tomatoes and pat them dry with a towel. Slice a couple of onions into halves and quarters and cut off the tops of a few heads of garlic so the cloves are just exposed.
- Place the tomatoes, onions, and garlic heads in a shallow baking dish and pour olive oil over them.
- Season liberally with parsley, thyme, rosemary, salt & pepper.
- Roast in a 275 degree oven for 1.5-2 hours until the veggies are lightly charred.
- Squeeze the roasted garlic cloves out and discard empty garlic heads & tomato vines if using before serving.
The onions caramelize with basically no effort, and don’t even get me started on the roasted garlic…holy mackerel. If you’re anything like me, you’ll have to force yourself to stop eating it right out of the pan!
What is tomato confit used for?
There are so many ways to use this cherry tomato and garlic confit recipe. Try some of these ideas:
- Spoon it over toasted slices of baguette to make an easy bruschetta.
- Toss a few spoonfuls of it with pasta for a quick sauce.
- Spoon it on top of fish filets like cod or salmon before or after cooking.
- Add it to a bowl of cooked brown rice or lentils, then top with fresh diced cucumber, crumbled feta, and plain Greek yogurt to make simple Mediterranean style rice bowls.
- Eat it straight out of the jar!
How long does tomato confit stay fresh?
You can keep this tomato confit in the fridge for up to 2 weeks. To store, simply spoon or pour it into a mason jar or other air tight container and pop it in the fridge until you’re ready to use it.
I like to use these plastic storage lids for mason jars when storing confit, jams, jellies, and more. They’re easy to clean and I like the comfort of knowing that they create a tight seal when I’m not using pressure canning methods before storing.
Try these other simple homemade pantry recipes!
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- 12 oz cherry or grape tomatoes
- 2-3 sweet onions, peeled, halved and quartered
- 3-4 heads of garlic, tops sliced off just enough to expose the cloves
- 1/2 cup olive oil
- 1 tsp fresh or dried parsley
- 1/2 tsp fresh or dried thyme
- 1/2 tsp fresh or dried rosemary
- 1/4 tsp salt
- 1/4 tsp black pepper
- Heat your oven to 275 degrees F.
- Add the tomatoes, onions, and garlic heads to a shallow baking dish.
- Pour the olive oil over top of the vegetables, distributing evenly around the baking dish.
- Season with spices and roast for 1.5 hours.
- Remove from oven, allow to cool, to room temperature, and squeeze roasted garlic cloves into the baking dish.
- Discard empty garlic heads and tomato vines (if you have them), then spoon or pour the confit into an airtight container or mason jar with a lid.
- Use as a topping for fish and bread, or toss with pasta as a simple sauce.
Lasts up to 2 weeks in the fridge.
Amount Per Serving: Calories: 280 Total Fat: 18g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 0mg Sodium: 115mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 3g Sugar: 16g Sugar Alcohols: 0g Protein: 3g
Did you make this recipe? I’d love to know what you thought in a comment below!
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