Cherry Tomatoes Confit

We always try to eat seasonal ingredients when we can, but lately with shortages of food products, that isn’t quite as easy. Tomatoes are an ideal quarantine ingredient even if they are not fully in season until mid summer. To make tomatoes taste bolder and more like in season tomatoes, we have prepared them with a confit method. To prepare something “confit” is to cook something low and slow in a fat to preserve the ingredient. We chose to infuse olive oil with lots of garlic and herbs as our fat to take these out of season tomatoes and transform them into something much more flavorful. The tomatoes will last 5 days in the refrigerator but can also be frozen in individual serving size packets. We love to throw the tomatoes onto toast with an egg for breakfast, onto a pizza, or into pasta with fresh burrata…. recipe coming tomorrow!

Cherry Tomatoes Confit

Makes: 2 lbs tomatoes

Prep Time: 5 minutes Cooking Time: 1 hour Total Time: 1 hour 5 minutes


  • 3 pints cherry tomatoes
  • 1 cup olive oil
  • 6 cloves garlic, smashed
  • 6 stems of basil leaves
  • 6 sprigs fresh thyme
  • salt and pepper to taste


  1. Preheat the oven to 275 degrees.
  2. Pour the olive oil into a small baking dish- an 8×8 or 8×10 pyrex is perfect for this recipe.
  3. Add the tomatoes, garlic, and basil to the baking dish. Give everything a good stir, making sure the basil and garlic have been completely submerged in the oil. Season generously with salt and pepper. Bake in the oven for 1 hour. The tomatoes should be wilted but not exploding.
  4. Remove the tomatoes from the oven. If you are not using the tomatoes right away, cool completely before storing in the refrigerator or freezer. Store with all of the oil for the best results.

2 thoughts on “Cherry Tomatoes Confit

  1. Pingback: Tomato, Proscuitto, & Ricotta Bruschetta | TUCK & TATE

  2. Pingback: Angel Hair with Confit Tomatoes & Burrata | TUCK & TATE

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