Tomato confit is a fancy way of saying slow-roasted tomatoes in olive oil until they’re soft, jammy, and bursting with flavor. It's an easy-to-make appetizer or condiment spooned onto toast, folded into pasta, or even drizzled over homemade pizza. This low-effort, high-reward recipe adds a delicious flavor to almost anything.
Tomato confit is at its absolute best in late summer through early fall, from about July to September, when cherry or grape tomatoes are bursting with flavor. It’s a perfect way to preserve peak-season tomatoes and stretch that summer flavor into cooler months.
But don’t count it out in winter! Tomato confit transforms even off-season tomatoes into something rich, jammy, and spoon-worthy. It’s a cozy, crowd-pleasing addition to your Thanksgiving appetizer spread, a Christmas crostini topping, or a flavor bomb for your New Year’s Eve snack board.
Change up the herbs to whatever’s thriving in your garden (or barely hanging on), or finally, rescue those sad herbs wilting in the clear plastic coffin at the back of your fridge. You know the ones. Give them one last hurrah before they go in the trash.
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What is Tomato Confit
Confit (pronounced con-fee) is a French cooking method that means “to preserve.”
Traditionally, it refers to slowly cooking food in fat at a low temperature. The most classic version is duck confit, where duck legs are cooked and then stored in their fat.
Here in Veggie Land, we borrow the technique minus the animal.
When you see tomato confit, it means tomatoes have been slow-roasted in olive oil with garlic and herbs until they collapse into juicy, flavor-packed little gems, preserving them for a long time in the fridge. It can be used as a delicious appetizer or condiment.
Why I Love This Recipe
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It uses up a bunch of tomatoes - perfect when your garden goes full overachiever mode.
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The garlic and oil transform into liquid gold. You’ll want to drizzle it on everything.
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It’s a great excuse to use those herbs from your garden or the sad little plastic clamshell packages that have been decomposing in your fridge.
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It's minimal effort - toss it all together and let the oven do the rest.
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It makes an excellent appetizer for guests at gatherings.
Ingredients
This recipe keeps it simple, allowing each ingredient to shine.
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Tomatoes: I use cherry, grape, or baby heirloom. Choose ripe, juicy ones. Mixed colors look extra gorgeous once roasted.
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Olive Oil: Go for a good-quality one. You want enough to come halfway up the tomatoes.
Refer to the printable recipe card for quantities and a comprehensive list of ingredients.
Variations
- Mix up the herbs - add oregano to the mix. For cozy holiday vibes, go with tarragon and sage.
- Toss in a pinch of chili flakes or a sliced fresh chili for a subtle kick.
- Add a strip of lemon or orange peel while roasting for a bright, unexpected flavor.
How To Make Tomato Confit
The process for roasting tomatoes is simple. See the complete printable recipe card below for the details.
Step 1: Add cherry tomatoes to a baking dish with fresh herbs, salt, a pinch of paprika, and a generous drizzle of olive oil. It should fill halfway up the tomatoes.
Step 2: Nestle a cut head of garlic, cut side up, ensuring it has been submerged in oil.
Step 3: Slow roast in the oven until the tomatoes are soft and jammy, and the garlic is tender.
Step 4: Let cool, then transfer to a jar. Store in the fridge and enjoy on toast, pasta, pizza, or anything that needs a flavor boost! When serving, add the fresh black pepper and a drizzle of balsamic.
Top Tips
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Low & Slow Is the Way to Go: Don’t rush it. Roasting at a low temp gives you those rich, jammy, melt-in-your-mouth tomatoes. Your oven may take a little longer or less time, so check back often.
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A single layer is best for tomato confit. Spreading the tomatoes out allows them to roast evenly. If they’re stacked or crowded, they’re more likely to steam than confit.
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The amount of oil you need may vary depending on your baking dish. I use an 8x8 dish, which perfectly fits a pound of cherry tomatoes and allows the oil to rise about halfway up the sides.
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Strain & Save the Oil: After eating the tomatoes, you don’t need to toss that oil. It’s full of roasted tomato and herb flavor, you can use in a salad dressing like Classic French Salad Dressing.
Serving Suggestions
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Spoon over crusty sourdough, baguette slices, or toast with vegan ricotta or vegan cream cheese.
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Toss with warm pasta and a drizzle of the infused oil.
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Top grain bowls or salads for a burst of flavor.
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Spoon over grilled tofu, roasted tempeh, chickpea patties, or vegan sausages.
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Serve on a vegan cheese board or mezze platter.
Tomato Confit FAQS
Stored in an airtight jar and fully submerged in oil, tomato confit will keep in the fridge for 2 weeks or longer. Just don’t double-dip, and use clean utensils.
Yes! Freeze them in portions with a bit of the oil. They’ll keep for up to 3 months.
No. Grape tomatoes and baby heirlooms are great options.
No, I wouldn't. Fresh herbs really make it sing.
It’s part of the magic! The oil preserves the tomatoes, infuses with flavor, and becomes a delicious drizzle for bread, pasta, and dressings when the tomatoes and garlic are gone.
Don’t leave me hanging — drop a comment and tell me how this tomato confit turned out! Was it love at first bite? Surprisingly edible? Or a full-on “Reg, what were you thinking?” And if my directions helped (or didn’t), please let me know so I can continue to improve these recipes for you.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Tomato Confit
Equipment
Ingredients
- 1 pound tomatoes cherry, grape, or baby heilooms
- 1 head garlic
- 1 cup olive oil yep, a good glug - should go about half way up the tomatoes
- a few sprigs of herbs rosemary, thyme, oregano are all good choices
- 1 teaspoon salt
- pinch paprika
- freshly cracked black pepper for serving
- balsamic vinegar optional for serving
Instructions
- Preheat the Oven: Set your oven to 250°F (120°C).
- Prep the Tomatoes: In an 8x8-inch baking dish, add your tomatoes. Pour in enough olive oil to come about halfway up the sides of the tomatoes.
- Season: Add salt and a pinch of smoked or sweet paprika. Add the fresh herbs and gently stir everything together to coat.
- Add the Garlic: Remove the excess papery skin and slice about ¼ inch off the pointed top side of the garlic head to expose the tops of the cloves, keeping the head intact. Roll the whole head around in the oil then nestle, cut side up, into the dish.
- Roast: Bake for about 2-2 ½ hours, or until the tomatoes are wrinkly. The garlic should be soft and mellow. Ovens vary so keep on eye on them.
- Cool & Store: Let the confit cool completely. Store in a clean glass jar with enough oil to keep everything submerged. Refrigerate for up to 2 weeks.
- Serve: When serving on crusty bread, smash and spread the garlic, add the tomatoes, drizzle some balsamic vinegar, and fresh black pepper if desired. Use your tomato confit on toast, pasta, pizza, grain bowls, or sandwiches. The infused oil is liquid gold for drizzling over roasted veggies or sopping up with crusty bread.
Regi Pearce says
Absolutely loving how this tomato confit turns out each time. It's jammy, garlicky, and totally addicting! I’ve been spreading it on toas and tossing it on top of my big pizza. It’s simple to make but feels so fancy. Let me know if you try it—I’d love to hear how you use yours!