Ingredients
Scale
- 2 pints (4 cups) cherry tomatoes, whole or halved
- 1 to 1½ cups extra virgin olive oil
- 6-10 garlic cloves, peeled and left whole
- 4-5 sprigs fresh thyme (or 2 sprigs fresh rosemary)
- 3-4 fresh basil leaves (optional, add at end)
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 bay leaf (optional)
Instructions
- Preheat Your Oven – Set your oven to 275°F (135°C). This low and slow temperature is key to achieving that perfect confit texture without burning the garlic or drying out the tomatoes.
- Prepare the Baking Dish – Choose a baking dish that will hold your tomatoes in a relatively snug single layer. A 9×13-inch dish or similar-sized cast iron skillet works perfectly. You don’t want too much empty space or you’ll need excessive amounts of oil.
- Arrange the Tomatoes – Place your cherry tomatoes in the baking dish. You can leave them whole for a more dramatic presentation and slightly firmer texture, or halve them for faster cooking and more jammy results. I prefer leaving them whole for the traditional confit appearance.
- Add Aromatics – Scatter the whole peeled garlic cloves throughout the tomatoes. Tuck in your fresh thyme sprigs (or rosemary), and add the bay leaf if using. The herbs should be nestled among the tomatoes, not just sitting on top.
- Season Generously – Sprinkle the salt, black pepper, and red pepper flakes (if using) evenly over the tomatoes. Don’t be shy with the salt—these tomatoes need good seasoning to bring out their natural sweetness.
- Pour the Olive Oil – Slowly pour the olive oil over the tomatoes until they’re about three-quarters submerged. The tomatoes should be swimming in oil but not completely covered—some tops peeking out is perfect. Start with 1 cup of oil and add more if needed depending on your dish size.
- Roast Low and Slow – Place the dish in your preheated oven and roast for 60-75 minutes, until the tomatoes are soft, blistered, and beginning to burst. The garlic should be golden and tender, and the oil should be bubbling gently. The tomatoes will shrivel slightly and become intensely concentrated in flavor.
- Check for Doneness – The tomatoes are ready when they’re soft enough to easily crush with the back of a spoon, the skins are slightly wrinkled, and the oil is infused with a deep red color and fragrant with garlic and herbs.
- Cool and Store – Remove from the oven and let cool for 10-15 minutes. If using basil, you can tear the leaves and gently stir them in while the tomatoes are still warm. Transfer everything—tomatoes, oil, garlic, and herbs—to a clean glass jar or storage container. The tomatoes will continue to infuse the oil as they cool.
Notes
- Temperature Matters: Keep the oven at 275°F. Higher temperatures will fry the garlic and dry out the tomatoes rather than gently confiting them.
- Oil Coverage: The tomatoes don’t need to be completely submerged, but they should be mostly covered. Top up with more oil if needed during cooking.
- Halved vs. Whole: Whole tomatoes take longer but look more beautiful. Halved tomatoes cook faster and create a jammier texture.
- Watch the Garlic: If your garlic starts browning too much, gently push it deeper into the oil.
- Herb Timing: Add delicate herbs like basil at the end to preserve their fresh flavor and green color.
- Prep Time: 10 minutes
- Cook Time: 60minutes
- Category: Condiment
- Method: Oven Roasting
- Cuisine: French
- Diet: Vegan
Nutrition
- Serving Size: ⅓ cup (including oil)
- Calories: 285
- Sugar: 4g
- Sodium: 390mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg