Cherry Tomato Confit With Basil and Thyme (Mediterranean Style)

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One of the best parts about this Cherry Tomato Confit is how versatile it is. You can toss it with pasta or spoon it over grain bowls, but it’s also incredible paired with homemade Basil Pesto or Pistachio Pesto for a fresh twist. The rich olive oil base turns into a built-in sauce, making dinner prep effortless.

If you’re looking for ways to serve it, try mixing it into this Tortellini with Pesto or alongside my Mediterranean Roasted Eggplan t. Both highlight the flavors of summer produce and show how a simple batch of tomato confit can elevate an entire meal.

• Having jammy tomatoes on hand is a super simple way to create an appetizer or addition to any pasta, toast, or grain bowl.
• You can make this year-round, even when cherry tomatoes are no longer at their peak.
• It keeps for a long time in the refrigerator.
• It also doubles as an infused oil that you can use on any protein or pasta!

Tomato confit is a simple way of slow cooking tomatoes in olive oil with garlic and herbs until they turn soft, jammy, and full of flavor. The word “confit” comes from French cooking, but in Mediterranean kitchens it’s all about letting the olive oil do the work. Unlike roasted tomatoes, this method keeps them silky and juicy while giving you a bonus of herb-infused oil for pasta, grains, or vegetables.

You will need the following ingredients to make this tomato confit:

Ingredient Notes

• Cherry Tomatoes - While you could use grape tomatoes or regular tomatoes for this recipe, I chose to use cherry tomatoes. Cherry tomatoes hold their shape better, are naturally sweeter, and collapse into that jammy shape that I was looking for.
• Extra-Virgin Olive Oil - I like to use extra-virgin olive oil for tomato confit because the flavor really shines through in both the tomatoes and the infused oil. A good quality olive oil adds richness and a fruity depth that you will taste in every bite. Since the oil is just as important as the tomatoes, it is worth choosing one you enjoy on its own.

See the recipe card for quantities.

• Red Pepper Flakes - This will help add a spicy kick to the infused olive oil and give some depth to the tomatoes.
• Herbs - In place of the thyme and basil, you could add or substitute rosemary or Herbs De Provence.

How To Make Cherry Tomato Confit: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Step 1: Preheat the oven to 300℉. Heat a pot of boiling water over high heat. Fill a large bowl with ice cubes and water. Score an X into the bottom of each cherry tomato.

Step 2: Plunge the tomatoes into the boiling water for 30 seconds. Immediately drain the tomatoes and plunge them into the ice water to stop cooking.

Step 3: Once the tomatoes are cool, use your fingers to take off the skin. Discard the skin and place the tomatoes into a casserole dish in a single layer.

Step 4: Pour olive oil over the tomatoes until they are mostly submerged. Add the garlic, basil, thyme, and salt. Cover with foil. Bake for 1 hour. Remove from the oven and let cool completely.

Use a shallow baking dish that allows the tomatoes to cook evenly and stay mostly submerged in the oil.

Stored in an airtight jar with the tomatoes fully submerged in oil, the tomato confit will last up to 2 weeks in the refrigerator.

Yes. Use an ice cube tray or other small container. Make sure you store it with some of the oil. Thaw in the refrigerator before using.

The infused olive oil is delicious in salad dressings, drizzled over roasted vegetables, or stirred into pasta.

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