My tomato confit is incredibly simple to make — but it’s not short on flavor or versatility. With only a handful of ingredients and a straightforward method, it pairs beautifully with bread, pasta, salads, and more. Prep takes about 5 minutes.
There’s nothing better than an easy recipe that delivers big flavor, and this tomato confit fits the bill. Slow cooking juicy cherry tomatoes and garlic in olive oil concentrates their sweetness and mellows the garlic into a soft, buttery texture. The oil becomes deeply flavored and can be used afterward as an ingredient itself.
To confit means to cook slowly in fat or oil at low heat. In this recipe that gentle, steady heat draws out sweetness from the tomatoes and softens the garlic cloves, while red pepper flakes add a background warmth. The finished mix is an adaptable condiment that elevates many dishes.
The results are versatile: spoon the confit over toasted bread or focaccia, fold it into a pasta, spoon it into salads, or use the oil for cooking. It also makes a great spread when pureed and paired with cheeses like burrata.
Table of Contents
- Tomato Confit Uses
- Ingredient Notes and Substitutions
- Tomato Confit Appetizer Idea
- How to Make Tomato Confit on the Stove
- Tomato Confit Lunch Idea
- Recommended Tools
- Storage
- Frequently Asked Questions
- Cherry Tomato Confit Recipe
I told you it’s versatile!
Tip From Kevin
Tomato Confit Uses
Store tomatoes and oil together in a jar to use as a topping for pasta, salads, sandwiches, or to puree as a spread for toasted bread. Alternatively, separate the tomatoes, softened garlic, and the infused oil and keep them individually: the oil is excellent for sautés or drizzling over roasted fish or vegetables.
Ingredient Notes and Substitutions
(Check the recipe card for exact ingredient amounts)
- Cherry Tomatoes – Small, sweet tomatoes are best; heirloom or multi-colored varieties add visual appeal.
- Garlic – Use peeled cloves for stovetop confit or whole bulbs halved for oven confit.
- Olive Oil – The oil takes on flavor as everything cooks. Substitute with avocado oil for a buttery note or grapeseed oil if you prefer a neutral base.
- Kosher Salt – Salt enhances flavor and helps the tomatoes reach that jammy texture.
- Red Pepper Flakes – Adds gentle heat over a long, low cook. Omit if you prefer no spice or swap for a whole dried chili to increase heat.
Tip From Kevin
Tomato Confit Appetizer Idea
Plate pureed tomato confit alongside halved burrata and mashed garlic confit, add toasted bread pieces, and serve as a sharing platter. It’s an easy party starter with big flavor.
How to Make Tomato Confit on the Stove
- Combine. Place tomatoes, olive oil, salt, red pepper flakes, and peeled garlic cloves in a large skillet and mix gently.
- Simmer. Keep the pan on the lowest heat possible and gently simmer for one hour, stirring occasionally so nothing sticks or burns.
- Cool. Remove from heat and let cool before transferring to containers or serving.
Oven Instructions
- Prepare. Preheat the oven to 300°F (150°C). Halve whole garlic bulbs horizontally to expose the cloves.
- Combine. Arrange garlic halves and tomatoes in a baking dish, pour in olive oil, and sprinkle with salt and red pepper flakes.
- Bake. Roast for about one hour, then let cool before using or storing.
Tip From Kevin
Tomato Confit Lunch Idea
Toast French bread, spread with fresh pesto and burrata, and top with pureed tomato confit for a quick, delicious lunch.
Recommended Tools
- Baking Dish or Skillet – A wide, shallow vessel is ideal so tomatoes lie in a single even layer for uniform cooking.
Storage
Store tomato garlic confit in an airtight jar. If the tomatoes are fully submerged in oil and kept refrigerated, they will keep for up to two weeks. If you store the components separately, the tomatoes and garlic will last about 3–4 days in the fridge. Always cool to room temperature before refrigerating and discard if anything smells or looks off.
Frequently Asked Questions
You can separate the confit into tomatoes, mashed garlic, and infused oil, or keep them together. Use the tomatoes on sandwiches, pizzas, salads, or eggs. Mash the garlic into sauces or use as a spread. The oil is great for cooking seafood or roasting vegetables or as a finishing drizzle.
Small, sweet tomatoes work best. Grape tomatoes are a good substitute. If using larger plum tomatoes, cut them into wedges and remove excess seeds and juice first.
Preserving foods in oil can carry a low-oxygen risk if not handled correctly. To reduce risk, cool the confit to room temperature, then refrigerate in an airtight container with the tomatoes covered by oil. Discard if anything smells or appears spoiled.
Cherry Tomato Confit Recipe
PrintRecipe
Ingredients
US Customary – Metric
- 1 lb cherry tomatoes washed and dried
- 24 cloves garlic or 2 garlic bulbs
- 1 cup olive oil
- 1/2 tsp kosher salt
- 1/2 tsp red pepper flakes
Instructions
Stovetop
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In a large skillet add the tomatoes, garlic cloves, olive oil, salt and red pepper flakes.
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Over the lowest heat gently simmer the tomatoes and garlic for 1 hour, stirring occasionally.
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Remove from heat and let cool.
Oven Method
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Preheat oven to 300°F (150°C).
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In a baking dish add the tomatoes, garlic bulbs cut in halves, olive oil, salt and red pepper flakes.
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Bake the tomatoes and garlic for 1 hour, then let cool.
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Store the tomatoes and oil in a jar for future use or separate the components and refrigerate individually.
Notes
- I like to separate and mash the confit garlic to use as a flavor boost in other dishes.
- For an appetizer, serve drained tomato confit with cut burrata and mashed garlic alongside toasted bread.
- Puree the confit and spread it on toasted bread with pesto and burrata for an easy, flavorful snack.
Nutrition
The nutrition information is an estimate and should not replace professional advice.
