Jammy, Slow-Roasted Tomatoes with Melted Garlic
Cherry tomato confit is my no-brainer answer to a farmers-market haul or a garden glut of summer tomatoes. A low, slow roast in extra-virgin olive oil coaxes the fruit to burst, concentrating every last drop of sweetness while soaking them in rich, garlicky goodness. The shallots lend a mellow, buttery depth that makes each bite feel downright luxurious.
As the tomatoes caramelize, the garlic softens into candy-sweet, spreadable nuggets you’ll want to smear on everything. And don’t even think about tossing the leftover oil — that liquid gold infused oil, as it instantly elevates sautéed veggies, grilled meats, or a quick vinaigrette. It’s one of those make-ahead summer appetizers that tastes like you fussed—with all of five minutes of hands-on work.
What “Confit” Actually Means
Confit is a French method of cooking food slowly in fat, traditionally duck, but tomatoes and garlic take to it beautifully.That unhurried bath transforms texture, infuses the cooking oil with aromatic depth you can reuse, and gently extends shelf life because the food stays tucked beneath a protective layer of oil. Think humble ingredients which turn into intensely flavored, ready-to-serve staples—silky, succulent, and primed to elevate everything they touch.
Oh, and you don’t have to peel the garlic! Over dozens of batches, I’ve learned to just halve a whole head (or two!) of garlic, roast it cut-side up, and squeeze out the sweet, golden cloves once everything’s cooled. It’s about 100x easier than peeling twenty cloves.
The Best Tomatoes To Confit
For a quick, ultra‑sweet confit, stick with cherry or grape tomatoes—their natural sugars, balanced acidity, and small size mean they burst into jammy bites in about an hour. Meatier plum or Roma tomatoes have less water and more flesh, so they yield a thicker, spoonable spread but need a little longer in the oven. Large heirlooms work too; just expect extra roasting time (or scoop out some seeds) for the same concentrated flavor.
Bottom line: cherries for speed and sweetness, Romas for a denser texture, heirlooms for a saucier finish—and mixing colors adds instant visual flair without changing a thing about the method. 🙌🏻
I’ve tested this recipe with every fresh herb imaginable. My favorites are basil, oregano, thyme, and rosemary. For heat, add crushed red pepper flakes or even a halved jalapeño.
Serving Suggestions
Serving is wonderfully hands‑off. Pile the warm confit onto crostini alongside a swipe of herby whipped feta, or swirl it through a bowl of billowy homemade ricotta for the easiest 5-minute appetizer. I also love folding a few spoonfuls into this summery caprese pasta salad for an extra punch of umami, or drizzling the garlicky oil over our ultra‑creamy burrata pizza for a rustic, restaurant‑worthy finish.
And if you can’t get enough of that mellow, nutty garlic flavor, keep a jar of sweet stovetop garlic confit going too—it’s the perfect pantry companion for the same crostini, pastas, and drizzles.
How To Know When It’s Ready
Good news: No thermometer required. Once the tomatoes collapse and blister and the garlic turns golden‑beige and spreadable, you’re done—no guesswork.
The Best Housewarming Gift (Seriously)
You might think I’m joking, but a jar of slow-simmered tomato confit beats a bouquet of flowers every time. 😂 They both smell amazing, but only one turns into a week of delicious meals.
I’ve been known to print out a little card of ideas for using up leftovers and tuck it in with the jar. The runaway winner? Eggs slow-cooked right in the confit. It’s the most incredible breakfast!
How to Store Tomato Confit
Kept fully submerged in its cooking oil and chilled below 38 °F/3 °C, cherry‑tomato‑and‑garlic confit stays food‑safe for about 1 week, with a practical upper limit of 10–14 days. I like mason and weck jars! (For longer storage, see the freezing note in the recipe card.)
The hands-off, set-it-and-forget-it method makes this one of the easiest recipes in a summer cook’s arsenal. Don’t let tomato season slip by without a batch or two!
If you give this Cherry Tomato Confit recipe a try, be sure to let us know what you think by leaving a review and rating below. ⭐️⭐️⭐️⭐️⭐️
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Cherry Tomato Confit with Roasted Garlic and Shallots
Video
Ingredients
For the Tomatoes
- 2 pints cherry tomatoes
- 2 heads garlic, sliced in half (no need to peel them)
- 2 large shallots, peeled and sliced in half
- A handful of fresh herbs, such as basil, oregano, thyme, or rosemary
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1½ cups (355ml) extra virgin olive oil, or enough to almost reach the tops of the tomatoes
Suggested for Serving
- Crusty baguette
- Cheese
- Crackers
- Italian meats
Instructions
- Prepare the baking dish. Preheat an oven to 400°F / 205°C. Place tomatoes in a baking dish, then add two heads of garlic, cut side up, and two halved shallots. Just nestle them in there.
- Assemble the tomatoes. 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 1 tsp Kosher salt and ¼ tsp black pepper, then top with fresh herbs.
- Slow cook until bursting. Roast for 1 hour, or until the garlic and shallots have become soft and sweet, and the tomatoes have browned on top and begin bursting. Let cool slightly. Gently squeeze the garlic cloves out of the peel and into the tomatoes and oil, discarding the skin. Serve with crusty bread, crackers, fresh cheese, or Italian meats — the possibilities are endless!
Notes
- Tomatoes: Use small grape or cherry tomatoes. Their skins burst beautifully in the oven and stay jammy—not watery like chopped heirloom or vine tomatoes. Do not substitute canned tomatoes here.
- Storage: Keep the confit fully submerged in its oil and refrigerate. Use within 1 week (up to 10–14 days max). The oil will solidify and turn cloudy when chilled — that’s normal; let it come to room temperature before serving. Always use a clean utensil, and discard if you notice bubbles, off smells, or cloudiness in the oil itself.
- Freezing: For longer storage, freeze cooled portions — oil and all — in small containers or ice cube trays for up to 3 months. Thaw in the refrigerator before using.
- Low-and-slow variation: Prefer a gentler, more traditional confit where the tomatoes stay whole and silky rather than blistered? Roast at 275°F for 2–2.5 hours instead, until the tomatoes are tender and just beginning to split. Same jammy magic, softer finish.
Definitely made this and most DEFINITELY loved it. It was gone by the next morning. My kids ate it and are demanding more (as kids will do). I’m so happy to oblige.
Thank you for our new favorite thing to make!
omg YAY! I am so, so glad your family loved it as much as our! this is one recipe we will make over and over and over! xo
this is so delicious! I made this confit for a cocktail night and it was inhaled in ~20 minutes. I don’t know if I’m more excited about the super juicy tomatoes, the roasted garlic or the leftover flavored olive oil. all of it is amazing!
Isn’t this recipe the best?! I couldn’t ask for an easier way to feed a group when entertaining. I am SO GLAD you and your friends loved it as much as we do!!! xo
Absolutely LOVED it. Also, love all your suggestions to pair this with. I will be making this many more times in the foreseeable future! Thank you so much Ari!
I am so so so glad you love this as much as we do!!!
This has become the star of my antipasto platter. So easy but a total showstopper. My favorite type of recipe: great ingredients, simple technique, big WOW.
That is a perfect way to sum up this recipe. Minimal effort, HUGE payoff! We serve this all summer long! xo, Ari
I made this and the flavor and smells were amazing! When I put it in a canning jar in the fridge though, the oil started to become solid. Is this still safe to eat? Thank you!
Hey Zack! Yes, absolutely! The oil solidifies when it gets cold, but storing it in the fridge is the safest option. You can either allow the tomatoes and oil to slowly come to room temperature (the oil will become liquid again quickly!) or you can dump the entire container into a sauce pan and warm on a stove. Even a microwave is fine! It’s just oil, tomatoes, and garlic, no dairy. Heat any way you like! xo, Ari
I was expecting it to be good but not THAT good. We loved it. It was simply incredible.
We served it on top of a mushroom risotto which was so so delicious. All the flavors were wow! I’m so happy I have this recipe a try.
Agree to agree! Tomato confit is out of this world delicious! Enjoy the leftovers, they go well with practically everything! xo, Ari
I tried this recipe for the first time months ago and my friends are STILL bringing it up. I get regular requests to make this for virtually any occasion! I, of course, oblige because it is not only a fantastic side but just the act of making it will fill your home with a hunger-inducing, mouth-watering, dream of an aroma!
Long live tomato confit!! It is the gift that keeps on giving! xo, Ari
This super simple recipe delivers so much for very little work! We made a huge portion of it with 2 pints of tomatoes and have many plans for it! Like for breakfast this morning, I had it on top of a cream cheese poppyseed bagel! YUM!! For dinner, in the past, we have tossed the tomato confit with goat cheese and salty pasta water and made a luxuriously creamy pasta. It’s just so versatile and delicious and lasts a long time! Also great to scoop out onto a charcuterie board with cheese and a good baguette! Don’t even get me started on how well it pairs with wine… One of my favourite, multi-purpose condiments.❤️ Thank you for this recipe!!
Thank you for the glowing review, Ainslie! SUCH a versatile recipe, and yes omg the leftovers can be used in so many ways! Making another big batch next week. ENJOY! xo, Ari
This was so insanely delicious and so effortless – my favourite kind of recipe. Ari has created an incredible recipe that will be in regular rotation. Thank you!!
Thanks, Caitlin! This one is in constant rotation all summer long! xo, Ari
Yes/no it’s socially acceptable to just eat this this from the pan before sharing? This is everything I love in one pan!
Ali, this sounds like me! Totally socially acceptable lol! And the leftovers (if there are any!) are seriously fab over pasta, chicken, and even eggs!! xo, ArI
Holy wow! Thank you for another winner! This is spectacular! Gorgeous and delicious. Will be making it on repeat!
Right?! We literally make this once a week during the summer. And it’s the appetizer I serve most often to guests! xo, Ari
I have a question. If I have multiple batches to make (I have 2 flats of cherry tomatoes just hanging out in my kitchen right now) can I just scoop the tomatoes/herbs/garlic out to freeze and use the same oil, topping off as needed for each batch? I know the oil will be delicious but I can not possibly use up the amount of flavored oil I will end up with if I start fresh for each batch.
Hi Jas! YES, absolutely, just strain it and remove any solids, then it’s good to go and be used again. But just a quick note, as long as the tomatoes are in a mostly flat layer, you can put them all in one large dish (or skillet, whatever you’re using). Maybe the idea is that you want to use a SMALLER dish so as to limit the amount of oil used overall, but if you have a large enough piece of bakeware, you can load it up! xo, Ari
I’m confused – 400 at an hour seems WAY too high and short for confit. The entire point of the technique is using a bacterially inhospitable medium coupled w low and slow cooking. You’re basically roasting these.
Hi Ari! What a beautiful dish and presentation <3 I've made this before and I am making again this evening. Tonight I will serve it as an appetizer with some cheese and crostini. The first time I made it was for a dinner party where it was ladeled over Couscous and served as a side with Chilean Sea Bass. It was delish and a hit!!
Oh that sounds absolutely fabulous! Thanks so much for sharing, Pam! xo, Ari
Delicious, I have made several batches with thyme, as it is easy to remove the stems afterwards. When using larger herbs such as basil or oregano, does one chop the herbs and leave them in or leaved them stemmed and remove the stems?
Started with somebody else’s recipe for tomato cobbler, Don’t need all that pastry; went looking and found this. I’ll adjust the herbs, but I had not thought about the garlic. I’m pretty well into my last harvest for the summer, but I’ll start with the garlic heads nest summer! Thanks for the idea.
That sounds great, enjoy! xo, Ari
This recipe looks simply divine. I’m planning on making it the following weekend. While I’m not a vegetarian nor a vegan, my family & I are currently reducing our meat intake, and surprisingly we’re leaning towards a vegetarian lifestyle naturally. Especially in light of delicious looking meals such as the cherry tomato confit.
We hope you love it, John! Best, Ari
This is a great recipe! I made it tonight and it was delicious! I used a little less garlic, but otherwise followed the recipe. Thanks for sharing!
So glad you enjoyed this one, we love it too! xo, Ari
Could I substitute frozen cherry tomatoes? I’m looking for a way to use the last of last year’s crop and this sounds delicious
Hi Cat! I’ve never tried this with frozen tomatoes. The only possible drawback I can think of is that the frozen tomatoes might release a bit more water than fresh tomatoes, but I bet as long as they’re covered with oil (as written in the recipe) it’ll still turn out great. Definitely let me know if you give it a try and how it worked out. xo, Ari
“Tried it last weekend—absolutely delicious with some crusty bread!”
Oh my this is beyond delicious!! Made it this morning so I could take some to my Mom this afternoon. I think she will love it. Thank you so much for your time in sharing this. I added a little bit of red and green pepper and I didn’t have a shallot so I just used red onion.
Wish I could post pics.
Thank you, Michele! The red pepper sounds like a delicious addition! xo, Ari
Thank you Ari – we now also make this dish all the time. Delicious!
John
It is a staple here too, John! xo, Ari
Hello Everyone!
Great recipe
Thank you, George! xo, Ari
The flavor is so good. Make sure to use all the garlic!
Fact! That garlic turns into liquid gold! xo, Ari
Just made this and was blown away! So delish! Served with toasted baguette and Brie. Thank you for this recipe 🙂
Thank you, Lena! It’s effortlessly simple, but has SO much flavor. Glad you enjoyed! xo, Ari