Cherry tomato confit with garlic, shallots, and fresh herbs is the appetizer on repeat that I’ve made every single week of summer. With less than 5 minutes of prep time (YES, REALLY!), this dish cooks itself with practically no effort on your part and will become the star of your table.
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 I use here.
- cherry tomatoes or other small tomatoes
- whole heads of garlic, unpeeled
- 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 confit with
I 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, I recommend the following:
- over pasta
- served on creamy whipped feta or 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
Endless possibilities. But seriously, just eat it with a spoon!
How long does tomato confit last?
This tomato confit recipe should last about 3-4 weeks in a refrigerator, however it rarely makes it past 3 or 4 days. I’ve been known to make this 2x in a week, easily! It disappears so fast.
How to store tomato confit
Storing tomato confit is as simple as placing the cooled tomatoes, shallots, garlic (which I simply squeeze out of the skin after cooking), and infused olive oil into canning jars or other airtight container, sealing, and refrigerating.
Freezing tomato confit
If you want to freeze for later, you can follow traditional canning methods (this is a great article explaining the process!) or portion the confit out 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!
If you’ve made it this far, thank you for reading to the end! But also, WHAT ARE YOU WAITING FOR? Hop over to your local farmer’s market or favorite grocery store and grab the simple ingredients needed to make the most epic, flavorful dish you’ll eat all summer.
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:
Chicken milanese with fennel salad
Sheet pan pork with red onion and peaches
Spicy tagliatelle with crab, lemon, and capers
Accidental vegan roasted vegetable salad
Grilled blackened salmon with pineapple-avocado salsa
This recipe was 100% 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. They are simple to execute, yet abundantly flavorful. She inspire thousands of people every week to get into their kitchen and create magic, and I’m happy to report that I am one of her biggest fans. Thanks for your love and support, Diane!
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!