Our Favorite Summer Recipe!
A bold statement, we know. But truly, this cherry tomato confit recipe is the one we make over and over again, week after week.
- The slow roasted tomatoes are the star of the show! They burst when cooked in olive oil and take on an intense, concentrated flavor that pairs beautifully with the garlic and shallots.
- If you’ve never had slow roasted garlic or garlic confit, just wait. One bit of this sweet, creamy, tender roast garlic and you’ll see what all the fuss is about!
- The shallots cook down and melt like buttah.
- Leftover olive oil is infused with a deep garlicky, tomato flavor. Use it to cook any and all dishes!
- An easy, hands off appetizer — serve this with crostini or crackers and watch as guests devour!
What is Confit?
Confit cooking is a French method of preserving food in which ingredients are cooked slowly, typically in their own fat. For instance, to make duck confit, duck legs are roasted for hours in duck fat.
When making confit vegetables, such as garlic confit or shallots confit, you can substitute a high quality extra virgin olive oil in place of animal fat, which is what we use.
Ingredients for Cherry Tomato Confit
- cherry tomatoes or other small tomatoes
- whole heads of garlic, unpeeled (trust us!!)
- whole shallots, peeled
- kosher salt
- freshly ground black pepper
- extra virgin olive oil
- fresh herbs, such as basil, thyme, oregano – feel free to substitute other herbs!
What to Serve With Confit
We have been known to scoop this up with a spoon and eat it straight out of the pan. Judgment-free zone here, yes? If you insist on eating it with something, we recommend the following:
- over pasta
- served on creamy whipped feta or with homemade ricotta
- on top of toast, either plain or with a schmear of cheese and some anchovies
- with thinly sliced Italian meats
- spooned over grilled chicken
- as a side dish to sautéed shrimp
The tomatoes slowly burst as they cook in the olive oil, giving the finished dish a deeply intense tomato flavor. It is crazy good!
How Long Does Tomato Confit Last?
This cherry tomato confit recipe will keep for 3-4 weeks in a refrigerator, however it rarely makes it past 3 or 4 days.
We’ve been known to make this recipe 2x in a week, easily! It disappears so fast and can be added to so many summer recipes!
How to Store Tomato Confit
Place cooled tomatoes, shallots, garlic (squeeze out of the skin after cooking), and infused olive oil into canning jars or other airtight container, seal, then refrigerate.
Freezing Cherry Tomato Confit
To freeze tomato confit: follow traditional canning methods (this is a great article explaining the process!).
Alternatively, you can portion the confit into ice cube trays, freeze, then place individual cubes in a freezer safe container. This is great for adding to sauces — just pop the frozen cubes into whatever you’re cooking; they’ll defrost quickly!
Hop over to your local farmer’s market or favorite grocery store and grab the simple ingredients needed to make summer’s favorite dish! Cherry tomato confit, you are the dish we’ve waited our whole lives for!
If you make Cherry Tomato Confit, please let me know by leaving a review below!
For more simple, flavorful dishes, check out the following recipes:
- Easy chicken milanese with fennel salad
- Sheet pan pork with red onion and peaches
- Spicy crab pasta with lemon and capers
- Accidental vegan roasted vegetable salad
- Blackened salmon recipe with pineapple-avocado salsa
This recipe was inspired by my dear friend, Diane Morrisey. If you aren’t already following her on Instagram, you absolutely must. She is a hysterical, talented mother of 6 who cooks practically 98% of her family’s meals herself.
Cherry Tomato Confit with Garlic and Shallots
- A large baking dish with deep sides, approximately 9×13
- 2 pints cherry tomatoes
- 2 heads garlic sliced in half
- 2 large shallots peeled and sliced in half
- a handful of fresh herbs such as basil, oregano, or thyme
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- ~1 ½ cups extra virgin olive oil or enough to almost reach the tops of the tomatoes
Optional for serving:
- crusty baguette
- Italian meats
- Preheat oven to 400 F. Place tomatoes in a large baking dish with deep sides. Add heads of garlic, cut side up, as well as shallots. Just nestle them in there.
- Cover with olive oil, making sure to almost reach the tops of the tomatoes (you may need more olive oil depending on the size of your baking dish). Sprinkle with kosher salt and black pepper, then top with fresh herbs. No need to push herbs down into olive oil, they can rest on top.
- Roast for 1 hour, or until garlic and shallots have become soft and sweet, and the tomatoes have browned on top and begin bursting. Let cool slightly. Gently squeeze garlic cloves out of peel and into the tomatoes and oil, discarding the skin. Serve with crusty bread, crackers, fresh cheese, Italian meats – the possibilities are endless!
- Tomatoes: use small grape or cherry tomatoes here instead of larger varieties; the skins burst in the oven and become less ‘soupy’ than if you cut up a bunch of heirloom or vine tomatoes. Do NOT substitute with canned!
- Herbs: use any variety of herbs you like or have on hand! Basil is my favorite, but thyme, oregano, dill, whatever you’ve got will be fine!
- Olive oil: in many recipes I’ll call for high quality olive oil to finish a dish. Here, you want a more run of the mill, budget-friendly olive oil. The flavor of the tomatoes and garlic will gently steep the olive oil.
- Garlic: simply cut the head of garlic in half, no need to remove or peel each clove individually. Once roasted, the garlic is soft enough to squeeze directly out of the peel and into the tomatoes and olive oiul.
- Shallots: while not necessary, the shallots will soften until tender and super sweet. Add them if you’ve got ’em!