cherry tomato confit

Cherry Tomato Confit

cherry tomato confit

Cherry Tomato Confit

Mike Nadelman
Because the oil picks up the flavors of the garlic and thyme, a milder, less expensive oil works best.
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Total Time 2 hours
Course Condiment, Side Dish
Cuisine Tomato, Vegan
Servings 15 Servings of 1/3 cup


  • 3 pounds cherry tomatoes
  • ¾ cup olive oil
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 10 garlic cloves sliced
  • 8 large thyme sprigs


  • Preheat oven to 275°F. Spread tomatoes onto a large rimmed baking sheet. Add oil, salt, pepper, and garlic; toss gently to coat. Tuck thyme sprigs into mixture. Bake at 275°F until tomatoes are wilted but not all have burst, 1 1/2 to 2 hours.
  • Cool tomato mixture to room temperature; discard thyme. Store tomatoes with oil and accumulated pan juices in an airtight container in refrigerator up to 2 weeks, or freeze up to 2 months.


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