Tomato Confit with Garlic & Thyme
/If you ask me, there is pure magic in slow-roasting cherry tomatoes until they collapse into sweet, ruby-red gems steeped in golden, garlic-infused olive oil. This simple Tomato Confit is one of those low-effort, high-reward kitchen staples that instantly elevates practically anything it touches.
Whether you’re piling these tender, sweet tomatoes with garlic onto thick slices of toasted sourdough with ricotta cheese, mixing them into a bowl of hot pasta, or saving that flavor-packed oil for drizzling and dipping, this recipe turns a few humble ingredients into pure culinary gold. The best part? It couldn't be easier to whip up—just lay everything in a dish, pop it in the oven, and let the slow-roasting do all the work!
INGREDIENTS HIGHLIGHTS
Cherry Tomatoes: Sweet, juicy cherry or grape tomatoes are ideal for confit because their small size allows them to roast down into rich, concentrated gems of flavor. A mixed-color medley adds a gorgeous pop of color to your final dish!
Extra Virgin Olive Oil: Since the tomatoes gently slow-roast submerged in oil, choosing a good-quality extra virgin olive oil is key. It acts as both the cooking medium and a luscious, flavor-steeped oil you’ll want to save for drizzling on everything.
Fresh Garlic: Whole, smashed garlic cloves mellow out during the long cook time, transforming into sweet, buttery morsels that melt right into toasted bread or pasta.
Fresh Thyme: Classic herb pairing that infuses the oil with a subtle, aromatic woodiness without overpowering the sweetness of the tomatoes.
Flaky Sea Salt: Adds that essential contrast and draw out the natural juices of the tomatoes while adding a lovely slight crunch to finished bites.
GET THE INGREDIENTS INTO THE BAKING DISH
Prep the base: Heat your oven to 250°F. Gently crush the garlic cloves and scatter them evenly across the bottom of your baking dish, then sprinkle the fresh thyme sprigs around them.
Layer the tomatoes: Arrange a snug, single layer of cherry tomatoes right over the garlic and herbs.
Oil & season: Drizzle in enough olive oil so it rises about halfway up the sides of the tomatoes, then finish with a generous sprinkle of flaky sea salt.
BAKE & USE OR STORE
Slow-roast: Slide the dish into the oven and bake for 2 to 3 hours, until the tomatoes are soft, slumped, and deeply fragrant.
Cool: Remove from the oven and let everything cool completely in the dish.
Store or serve: Pluck out and discard the woody thyme stems, but leave those sweet garlic cloves right where they are. Transfer the confit into an airtight glass jar, ensuring the tomatoes and garlic stay fully submerged in the oil. Keep in the fridge for up to 2 weeks.
WAYS TO SERVE & USE YOUR TOMATO CONFIT
On Toast & Crostini: Spoon the warm or room-temperature tomatoes and garlic over thick slices of toasted sourdough slathered with fresh ricotta, whipped feta, or creamy goat cheese.
Tossed with Pasta: Swirl the tomatoes and a few spoonfuls of the garlic-infused oil into hot pasta or cooked grains for an effortless, restaurant-quality sauce.
As a Flavorful Topping: Serve alongside grilled steaks, roasted chicken, or tender fish, or spoon over poached eggs for an elevated weekend brunch.
Don't Waste the Oil: Save any extra oil in a separate jar! It's infused with roasted garlic, herb, and tomato flavor—perfect for dipping crusty bread, drizzling over homemade pizzas, or whisking into a rich dressing.
Tomato Confit
Ingredients
Instructions
- Heat oven to 250°F.
- Crush garlic cloves and lay them into your baking dish. Sprinkle the thyme sprigs around the bottom of the baking dish.
- Place a snug layer of tomatoes across the baking dish and directly over the garlic and thyme.
- Drizzle enough olive oil over the tomatoes so it rises to about half the height of the tomatoes.
- Sprinkle a generous amount of flaky salt over the tomatoes.
- Bake for 2–3 hours.
- Remove from oven and let cool completely.
- Remove the fresh herb stems, but leave in the garlic. Transfer the tomato confit into an airtight jar, making sure the tomatoes and garlic are completely submerged in the oil, then refrigerate.
- Store any excess oil in a separate jar or container to use as a flavorful, infused olive oil for cooking or dressing dishes.
Notes
Serving Suggestions:
- Spoon over thick slices of toasted sourdough or crostini with fresh ricotta or goat cheese.
- Toss into hot pasta or spoon over cooked grains for an effortless sauce.
- Serve alongside grilled meats, roasted fish, or spooned over poached eggs.
Using the Flavor-Infused Oil:
- Use the leftover oil for dipping bread, drizzling over pizzas, or whisking into vinaigrettes. Get creative!
Storage:
- Keeps well in the refrigerator for up to 2 weeks as long as the tomatoes remain fully submerged in the oil.