Cherry Tomato Confit: The Ultimate Easy Oven-Roasted Tomato Recipe

If you’ve been scrolling through food blogs and Instagram lately, you’ve probably seen those gorgeous photos of glossy, burst cherry tomatoes swimming in golden olive oil—that’s Cherry Tomato Confit, and it’s about to become your new kitchen obsession. This simple yet elegant recipe transforms humble cherry tomatoes into something truly magical through the gentle, slow-cooking process of confiting.

Cherry Tomato Confit is a French-inspired technique where cherry tomatoes are slowly roasted in olive oil with garlic and fresh herbs until they become jammy, intensely sweet, and bursting with concentrated flavor. The result is a versatile condiment that elevates everything it touches—from pasta and crusty bread to grilled meats and grain bowls. Unlike traditional confit which uses animal fat, this version relies on high-quality olive oil to create tender, caramelized tomatoes that practically melt in your mouth.

What makes this recipe so beloved is its incredible simplicity paired with restaurant-quality results. With just 10 minutes of hands-on prep and your oven doing all the heavy lifting, you’ll have a batch of these flavor-packed tomatoes ready to transform weeknight dinners into something special. They’re perfect for summer when cherry tomatoes are at their peak, but honestly delicious year-round. Whether you’re meal prepping for the week, hosting a dinner party, or simply looking to upgrade your toast game, Cherry Tomato Confit is the answer.

History / Background

The word “confit” comes from the French verb “confire,” meaning “to preserve.” This cooking technique dates back centuries to a time before refrigeration when French cooks needed ways to preserve food, particularly meat and poultry. Traditional confit involves slowly cooking meat (usually duck or goose) submerged in its own fat at low temperatures, then storing it sealed under that fat layer, which acts as a natural preservative.

The technique of confiting vegetables in olive oil is a more modern adaptation of this ancient preservation method, and it aligns beautifully with Mediterranean cooking traditions. In southern France, Italy, and throughout the Mediterranean region, preserving summer’s bounty in olive oil has been practiced for generations. Sun-dried tomatoes, roasted peppers, and oil-preserved vegetables are staples of these cuisines.

Cherry Tomato Confit as we know it today gained popularity in the early 2000s as part of the farm-to-table and slow food movements. Chefs began applying traditional French techniques to seasonal vegetables, and tomato confit became a restaurant staple—a luxurious condiment that showcased the tomato’s natural sweetness while adding layers of garlic and herb complexity.

The recipe exploded on social media around 2020-2021, particularly during the peak of home cooking enthusiasm. Food bloggers and home cooks discovered that this seemingly fancy technique was actually incredibly easy and forgiving, requiring minimal skill but delivering maximum impact. The viral baked feta pasta trend helped spotlight tomato confit methods, and cherry tomato confit became a standalone star in its own right.

What makes Cherry Tomato Confit special is how it honors both the preservation traditions of the past and modern desires for simple, flavorful, versatile cooking. It’s a recipe that connects us to centuries of culinary wisdom while fitting perfectly into contemporary meal prep and batch cooking routines.

Why You’ll Love This Recipe

Cherry Tomato Confit is one of those rare recipes that checks every box—it’s easy enough for beginners yet impressive enough for experienced cooks to serve at dinner parties. This slow-roasted tomato recipe delivers restaurant-quality results with minimal effort, making it an absolute game-changer in your cooking repertoire.

Here’s why this recipe deserves a permanent spot in your weekly rotation:

• Ridiculously Simple – Just toss everything in a baking dish and let your oven work its magic. No special skills, fancy equipment, or complicated techniques required.
• Hands-Off Cooking – After 10 minutes of prep, you’re free to do anything else while the tomatoes roast. Perfect for multitasking or relaxing with a glass of wine.
• Incredible Versatility – Use it on pasta, toast, pizza, grain bowls, salads, or as a side dish. One batch provides multiple meal solutions throughout the week.
• Naturally Preserves – The olive oil acts as a preservative, keeping your tomatoes fresh in the fridge for up to two weeks, making it ideal for meal prep.
• Budget-Friendly Luxury – Cherry tomatoes are affordable, especially in season, yet this recipe makes them taste like a high-end restaurant condiment.
• Dietary-Friendly – Naturally vegan, gluten-free, paleo, keto-friendly, and Whole30 compliant. It works for virtually any dietary preference.
• Intensifies Flavor – The slow roasting concentrates the tomatoes’ natural sweetness and umami, creating depth of flavor that fresh tomatoes simply can’t match.
• Makes Everything Better – Once you have a jar of this in your fridge, every meal becomes instantly more delicious and sophisticated.
• Beautiful Presentation – Those jewel-toned tomatoes in golden oil look absolutely stunning, making even simple dishes Instagram-worthy.

Ingredient Notes

The beauty of Cherry Tomato Confit lies in its simplicity—just a handful of quality ingredients that work together to create something extraordinary. Here’s what you need to know about each component:

Cherry Tomatoes – The star of the show! Choose ripe, sweet cherry tomatoes or grape tomatoes for the best results. Cherry tomatoes tend to be slightly sweeter and more flavorful, while grape tomatoes are a bit firmer and hold their shape better during roasting. Look for tomatoes that are uniformly red and give slightly when pressed. During peak summer season (June through September), heirloom cherry tomatoes add beautiful color variation and complex flavors. You can also mix in a few yellow or orange cherry tomatoes for visual appeal. Avoid underripe or mealy tomatoes as they won’t develop the same jammy sweetness.

Extra Virgin Olive Oil – This isn’t the time to skimp! Use a good quality extra virgin olive oil that you’d happily use in salad dressing. The olive oil becomes infused with tomato, garlic, and herb flavors, creating a precious ingredient in itself. You’ll need enough oil to almost cover the tomatoes—about 1 to 1½ cups depending on your baking dish size. Fruity, peppery olive oils work beautifully here. If you prefer a more neutral flavor, you can use half olive oil and half avocado oil, though the traditional version uses all olive oil.

Garlic Cloves – Fresh garlic is non-negotiable here. The cloves roast alongside the tomatoes, becoming sweet, tender, and caramelized—completely different from raw garlic’s sharp bite. You’ll want to use whole, peeled cloves rather than minced garlic so they stay intact and can be spread on bread later. Figure on about 6-10 cloves depending on their size and your love of garlic. Don’t be scared by this amount; roasted garlic is mild and almost buttery.

Fresh Herbs – Traditional options include thyme, rosemary, basil, or oregano—or a combination. Fresh herbs are strongly preferred over dried because they infuse the oil more gently and won’t become bitter. Woody herbs like thyme and rosemary can go in whole sprigs and are easy to remove later. Basil is delicate and best added in the last 15 minutes of roasting or stirred in after cooking. For an Italian vibe, use basil and oregano; for a French touch, go with thyme and a bay leaf; for a Mediterranean feel, try rosemary and oregano.

Salt and Pepper – Kosher salt or sea salt brings out the tomatoes’ natural sweetness and balances their acidity. Freshly cracked black pepper adds a subtle bite. Season generously—the tomatoes need more salt than you might think because you’re seasoning a large volume.

Optional Add-Ins – Red pepper flakes for heat, lemon zest for brightness, balsamic vinegar for depth, or anchovies for umami richness. These aren’t necessary but can take your confit in different flavor directions.

Equipment Needed

One of the best things about Cherry Tomato Confit is that it requires minimal equipment—most of which you likely already own:

• Baking Dish – A 9×13-inch ceramic or glass baking dish, or a similar-sized cast iron skillet. You want something that holds the tomatoes in a single layer with not too much extra space, so they stay mostly submerged in oil. An 8×8-inch dish works if you’re making a smaller batch.
• Sharp Knife and Cutting Board – For halving larger tomatoes if desired (though this is optional)
• Measuring Cups – To measure your olive oil
• Large Spoon or Spatula – For tossing the tomatoes with seasonings and transferring them once cooked
• Storage Container or Mason Jar – For refrigerating leftovers. Wide-mouth mason jars work beautifully for this
• Aluminum Foil (Optional) – If you want to cover the dish for the first part of roasting to prevent splattering

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Tips & Variations

The basic Cherry Tomato Confit recipe is endlessly adaptable. Here are some creative ways to customize this roasted tomato recipe to suit your taste or what you have on hand:

Flavor Variations:

• Italian Style: Add fresh oregano and basil, plus a splash of balsamic vinegar in the last 10 minutes of roasting
• Provençal Version: Use herbes de Provence, add olives, and include a strip of orange zest
• Spicy Kick: Double the red pepper flakes, add sliced fresno chilis, or include a whole dried chile de árbol
• Umami Boost: Add 2-3 anchovy fillets (they’ll melt into the oil) or a splash of white wine
• Citrus Brightness: Add lemon or orange zest in the last 15 minutes for a fresh, bright note

Tomato Variations:

• Mix cherry and grape tomatoes for different textures
• Add quartered Roma or plum tomatoes for a chunkier result (they’ll take longer to cook)
• Combine red, yellow, and orange cherry tomatoes for a rainbow effect
• Try heirloom cherry tomatoes when in season for complex, nuanced flavors

Herb Combinations:

• Classic: Thyme + bay leaf
• Italian: Basil + oregano
• French: Tarragon + thyme
• Mediterranean: Rosemary + oregano + lemon thyme
• Summer: Basil + mint (add both at the end)

Make It a Meal:

• Add white beans in the last 20 minutes for a complete side dish
• Stir in cooked pasta directly into the baking dish with some pasta water
• Crack eggs over the tomatoes in the last 15 minutes for shakshuka-style breakfast

Healthier Options:

• Use less oil (just enough to coat) and add vegetable broth to keep tomatoes moist
• Drain some of the oil before serving to reduce calories
• Add more vegetables like bell peppers, zucchini, or eggplant

Pro Chef Tips

Taking your Cherry Tomato Confit from good to absolutely spectacular requires understanding a few professional techniques:

Temperature Control is Everything: Professional kitchens know that true confit requires gentle, consistent heat. Don’t be tempted to raise the oven temperature to speed things up—this is a low-and-slow situation. The magic happens between 250-275°F, where the tomatoes break down gradually without frying or drying out. If your oven runs hot, err on the lower side.

Choose the Right Vessel: The shape and material of your baking dish matters more than you’d think. A dish with higher sides retains heat better and requires less oil. Cast iron holds steady heat beautifully. Glass or ceramic works well too. Avoid metal sheet pans which can cause uneven heating and make the tomatoes roast rather than confit.

The Oil is Treasure: Many home cooks focus only on the tomatoes and discard the oil—don’t make this mistake! That garlic and herb-infused oil is liquid gold. Use it as a finishing oil for vegetables, drizzle it over soups, toss it with pasta, or use it as a salad dressing base. Strain it if you prefer a clear oil, or leave the garlic bits in for maximum flavor.

Layer Your Seasoning: Season in stages for deeper flavor. Toss the tomatoes with half the salt before roasting, then adjust with more salt after cooking. This draws out moisture and concentrates flavor during cooking while allowing you to fine-tune the final taste.

Create Steam Initially: Some chefs cover the dish with foil for the first 30 minutes to create a steamy environment that helps the tomatoes break down, then remove it for the final 30-45 minutes to allow some caramelization. This technique gives you the best of both worlds—tender interiors and slightly concentrated exteriors.

Save the Burst Juices: As the tomatoes burst, they release their flavorful juice into the oil. Don’t drain this away—it’s packed with concentrated tomato essence and natural sugars that have caramelized during roasting.

Common Mistakes to Avoid

Even simple recipes have pitfalls. Here’s what to watch out for when making oven-roasted cherry tomatoes:

Using Too High a Temperature: This is the number one mistake home cooks make. Roasting at 400°F or higher will give you roasted tomatoes, which are lovely but completely different from confit. Confit requires low, gentle heat (275°F) to slowly break down the tomatoes while infusing the oil. High heat fries the garlic, evaporates the tomato liquid too quickly, and can make the oil smoke.

Not Using Enough Oil: Confit means “preserved in fat,” so you need enough oil for the tomatoes to essentially poach in it. Skimping on oil results in roasted or dehydrated tomatoes rather than true confit. The tomatoes should be mostly submerged, with just their tops peeking out. Yes, it seems like a lot of oil, but remember—that oil becomes a valuable ingredient itself.

Overcrowding the Pan: If your tomatoes are piled two or three deep, they’ll steam rather than confit, and the ones on the bottom will become mushy while the top ones stay firm. Use a dish that allows for a mostly single layer, or make multiple batches if you’re cooking for a crowd.

Burning the Garlic: Garlic burns easily and becomes bitter. Make sure your garlic cloves are fully submerged in oil throughout cooking. If you notice them browning too quickly, push them deeper into the oil or cover the dish with foil for the remainder of cooking.

Adding Delicate Herbs Too Early: Tender herbs like basil, parsley, and cilantro turn black and bitter when roasted for an hour. Add these in the last 10-15 minutes of cooking or stir them in after removing from the oven. Woody herbs like thyme, rosemary, and oregano can handle the full cooking time.

Not Seasoning Adequately: Cherry tomatoes need generous seasoning to balance their sweetness and acidity. What seems like a lot of salt before cooking will taste just right afterward. Under-seasoned confit tastes flat and one-dimensional.

Storage & Meal Prep

One of the greatest advantages of Cherry Tomato Confit is its excellent keeping quality, making it perfect for meal prep and batch cooking:

Refrigerator Storage: Transfer your cooled tomato confit to a clean glass jar or airtight container. Make sure the tomatoes are fully covered with olive oil—this is crucial for preservation. The oil acts as a barrier against oxidation and bacteria. Properly stored, Cherry Tomato Confit will keep in the refrigerator for up to 2 weeks, though honestly, it’s so delicious it rarely lasts that long in my house.

The Oil Will Solidify: Don’t be alarmed when you open your fridge and find the olive oil has solidified into a thick, cloudy consistency. This is completely normal—olive oil solidifies when cold. Simply remove the jar from the fridge 15-20 minutes before using and let it come to room temperature, or run warm water over the jar to gently liquify the oil.

Meal Prep Strategy: Make a double batch on Sunday and use it throughout the week in different ways. Mix it with pasta on Monday, spread it on toast for Tuesday’s lunch, top pizza on Wednesday, toss with salad greens on Thursday, and serve alongside grilled chicken on Friday. One batch, five completely different meals.

Maintaining Freshness: Always use a clean spoon when scooping out tomatoes to prevent introducing bacteria. Make sure to keep the remaining tomatoes submerged in oil after each use. If the oil level gets low, top it up with fresh olive oil.

Warming for Service: While Cherry Tomato Confit can be eaten cold (delicious on bruschetta), it’s even better when gently warmed. Heat what you need in a small saucepan over low heat just until the oil liquifies and the tomatoes are warm throughout. Never microwave, as this can make the tomatoes explode and creates uneven heating.

Make-Ahead & Freezer Notes

Planning ahead? Here’s everything you need to know about preparing Cherry Tomato Confit in advance:

Make-Ahead Timeline:

• Up to 2 weeks in advance: This is the beauty of confit! Make a batch whenever you have time, and it’s ready to use for two full weeks. The flavors actually improve after a day or two as everything melds together.
• Same day preparation: You can make this in the morning and use it for dinner that evening. Just let it cool to room temperature before storing.
• Before a party: Make it 2-3 days ahead so you’re not scrambling day-of. It’s one less thing to worry about.

Freezer Instructions: While tomato confit is best enjoyed fresh from the fridge, it can be frozen if you’ve made a very large batch. Here’s how:

• Let the confit cool completely to room temperature
• Transfer to freezer-safe containers, leaving ½ inch headspace for expansion
• The texture will change slightly upon thawing—the tomatoes become a bit softer and more jammy, which is still delicious but different from the fresh version
• Freeze for up to 3 months
• Thaw overnight in the refrigerator, never at room temperature
• The oil may separate during freezing; just stir it back together after thawing

Best Reheating Method: The gentlest reheating method preserves the delicate texture of the tomatoes:

• Remove from the fridge 20 minutes before using to take the chill off
• For warm applications, place the desired amount in a small saucepan over low heat
• Warm just until the oil liquifies and the tomatoes are heated through, about 3-5 minutes
• Never boil or cook at high heat, as this can make the tomatoes mushy
• For pasta dishes, you can add cold confit directly to hot pasta—the pasta heat will warm it perfectly

Batch Cooking Strategy: If cherry tomatoes are on sale or it’s peak season, make multiple batches and give them as gifts in pretty jars with ribbons. They’re like homemade gold and make thoughtful presents for foodie friends.

Serving Suggestions

Cherry Tomato Confit is incredibly versatile—here are my favorite ways to use this roasted tomato recipe:

Pasta Perfection:

• Toss with hot spaghetti, reserved pasta water, fresh basil, and Parmesan for a 10-minute dinner
• Mix with short pasta like orecchiette or rigatoni that catches the tomatoes and oil
• Add to baked pasta dishes like lasagna or baked ziti for extra flavor
• Create an easy pasta primavera by adding sautéed vegetables

Toast and Bread:

• Spread on sourdough toast with whipped ricotta and fresh basil for the ultimate bruschetta
• Top crostini with goat cheese and tomato confit for elegant appetizers
• Slather on garlic bread before it goes in the oven
• Use as a pizza base instead of traditional tomato sauce

Protein Pairings:

• Spoon over grilled chicken breasts, fish fillets, or pork chops
• Serve alongside seared steak with the infused oil drizzled over top
• Top burgers or grilled sausages for a gourmet upgrade
• Mix into scrambled eggs or frittatas for brunch

Grain and Salad Bowls:

• Toss with quinoa, farro, or rice for an instant grain bowl base
• Add to caprese salad with fresh mozzarella and basil
• Top arugula or mixed greens, using the tomato oil as dressing
• Mix into couscous or orzo salad for picnics

Simple Sides:

• Serve alongside roasted vegetables
• Spoon over polenta or grits
• Top baked potatoes or sweet potatoes
• Mix into hummus or white bean dip

Beverage Pairings:

• Crisp white wines like Sauvignon Blanc or Pinot Grigio
• Light red wines like Chianti or Pinot Noir
• Rosé is perfect for summer meals
• Sparkling water with lemon for a refreshing non-alcoholic option

FAQs Section

Can I use regular-sized tomatoes instead of cherry tomatoes? Yes, but the cooking time and texture will be quite different. Regular tomatoes contain more water and will take longer to break down and concentrate. If using Roma or plum tomatoes, cut them into quarters and expect to roast for 90-120 minutes. Large slicing tomatoes aren’t recommended as they’re too watery and won’t achieve the same jammy consistency.

Why is my olive oil cloudy after refrigeration? This is completely normal and actually a sign of good quality olive oil! Olive oil solidifies and becomes cloudy when refrigerated. Simply let the jar sit at room temperature for 15-20 minutes before using, or place it in a bowl of warm water to gently liquify the oil. This doesn’t affect the quality or safety of your confit.

Can I make this without so much oil? You can reduce the oil, but you’ll get roasted tomatoes rather than true confit. For a lower-oil version, use just ¼ cup of olive oil mixed with ½ cup vegetable broth, and cover the dish with foil while roasting. The results will be delicious but different—less rich and with a shorter storage life (only 3-4 days refrigerated).

My tomatoes didn’t burst—what went wrong? Some tomatoes have tougher skins and may not burst during cooking, which is actually fine! The important thing is that they’re soft, jammy, and full of flavor. To encourage bursting, you can gently pierce a few tomatoes with a knife before roasting, or increase the cooking time by 15-20 minutes. Halving the tomatoes before roasting also guarantees they’ll break down.

Is Cherry Tomato Confit safe to store in oil? Yes, when done properly! The key is adding enough acid (tomatoes are naturally acidic) and storing in the refrigerator, not at room temperature. Never store garlic-infused oil at room temperature for more than 2 hours, as this can create an environment for botulism. Always refrigerate promptly after cooling and use within 2 weeks.

Can I use dried herbs instead of fresh? Fresh herbs are strongly preferred because they infuse the oil more gently and create better flavor. However, if you only have dried herbs, use about one-third the amount (dried herbs are more concentrated) and add them in the last 30 minutes of cooking to prevent bitterness. Dried thyme, oregano, and rosemary work better than dried basil.

What should I do with leftover tomato-infused oil? This oil is precious! Use it as a finishing oil for soups, drizzle over roasted vegetables, use as a salad dressing base, toss with pasta, dip crusty bread in it, or use it to sauté vegetables. The garlic and herb-infused oil has incredible flavor and should never be wasted. You can strain it for a clear oil or leave the garlic and herb bits in for more intense flavor.

Conclusion

Cherry Tomato Confit is one of those transformative recipes that makes you feel like a culinary genius despite its incredible simplicity. With just a handful of quality ingredients and your oven doing all the work, you can create a versatile condiment that elevates everything it touches. The slow-roasted tomatoes become sweet, jammy, and intensely flavorful, while the olive oil transforms into a precious ingredient infused with garlic and herbs.

Whether you’re an experienced home cook looking for new ways to meal prep or a kitchen beginner wanting to impress dinner guests, this easy oven-roasted tomato recipe delivers every single time. The beauty lies in its versatility—use it on pasta, toast, salads, grain bowls, or as a side dish. One batch provides endless meal possibilities throughout the week.

I encourage you to make this recipe your own by experimenting with different herbs, spices, and serving methods. The basic technique is incredibly forgiving, and there’s really no wrong way to enjoy these flavor-packed tomatoes. Maybe you’ll discover your own signature variation that becomes a family favorite.

Ready to transform your weeknight dinners with this restaurant-quality condiment? Grab some cherry tomatoes and good olive oil, and let your oven work its magic! After you make your first batch, come back and tell me how you used it—I love hearing about creative serving ideas from readers. And don’t forget to Pin this recipe to your Pinterest boards so it’s always at your fingertips when you need an impressive yet effortless addition to any meal.

Save this Cherry Tomato Confit recipe to your Pinterest board and join thousands of home cooks who’ve discovered this game-changing technique! Your future self will thank you when you have a jar of these golden treasures waiting in your fridge.

Happy cooking, and may your kitchen always smell like roasted garlic and fresh herbs! 🍅