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Confit tomatoes with goat cheese and basil on sourdough toast

Tomato Confit

  • Author: She's Almost Always Hungry
  • Total Time: 2 hours, 5 minutes
  • Yield: 4 1x


Confit tomatoes are a perfect way to capture bountiful tomato crops. Serve with grilled bread, mix into pasta, or add to a meze platter.



2 pounds cherry or grape tomatoes

810 cloves garlic, to taste

1/2 teaspoon crushed red pepper to taste

1/2 cup olive oil (or more depending on baking dish)

Salt and pepper to taste

Fresh herbs of choice (thyme, basil, rosemary, etc.)


Preheat oven to 250°F.

Select a baking dish that will hold the tomatoes and garlic cloves in a single layer without a lot of movement. Place cherry tomatoes and garlic in the baking dish and nestle in the fresh herbs.

Pour olive oil into the dish, so it comes about halfway up the sides of the tomatoes. Season generously with salt and pepper.

Bake, uncovered, for 1-½ to 2 hours (cooking time will depend on the size of the cherry tomatoes) until the tomatoes are soft but not bursting. Tomatoes should be soft but not mushy.

Cool tomatoes in the pan until they are room temperature, then place in airtight containers or jars. Pour enough cooking oil over the tomatoes to submerge.


Tomato confit will last up to 1 month in your fridge and up to 3 in your freezer. Store the tomatoes covered in olive oil (so air doesn’t reach them) in an airtight container. Bring tomato confit to room temperature before serving. The olive oil will harden and solidify in the fridge/freezer.

  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Category: Vegetable, condiment
  • Cuisine: American


  • Calories: 290.63
  • Sugar: 5.75 g.
  • Sodium: 79.75 mg.
  • Fat: 27.33 g.
  • Saturated Fat: 3.77 g.
  • Carbohydrates: 11.52 g.
  • Fiber: 1.85 g.
  • Protein: 2.64 g.
  • Cholesterol: 0

Keywords: tomatoes, garlic, herbs, olive oil