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!
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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.
Thanks for this amazing recipe it seems testy I’ll try this one at home.
You’re welcome! xo, Ari
This recipe is an absolute delight. It takes only minutes to throw together and the end result was so delicious. I only had one pint of tomatoes so I halved the recipe, which worked perfectly but trust me, go to the store and get the 2nd pint so you don’t have the same regrets I have. I cooked my eggs in it the second day as Ari suggested on her IG account and now I want it for breakfast every morning. Thank you Ari for yet another amazing recipe.
It is the most low effort dish on the planet, and DAMN that flavor! So good! Glad you enjoyed with eggs, that’s my current favorite breakfast. Thanks, Amber! xo, Ari
Use some of the olive oil and fry an egg sunnyside up in there. Put it over toast smeared with the garlic and tomato. Side salad of arugula and hello homemade bistro lunch!
I’ve done that (and shared a reel about using the leftovers with fried eggs!) — so good! xo, Ari
super, keep it – thank you.
If this was a roast tomato recipe I would have given it five stars, but as a tomato confit recipe the temperature is way too high for too long. I checked them at 45 minutes and they were almost burned on top. Tomato confit is supposed to be a low and slow oil poaching of the tomatoes so they stay intact and become sweet and unctuous. This would be good blended into a sauce as the tomatoes just disintegrated after being cooked so hard. The two starts are given because the flavor is great.
Thank you for the feedback. I’m a big fan both of the flavor and texture of these tomatoes, but definitely feel free to remove them from the oven sooner. Best, Ari
Delicious! Enough said.
Truly, so good! Thanks, Joel! Cheers, Ari
Your instructions say to preheat to 400 but to slow cook but cooking at 400 isn’t slow. Should it be 200 or 250 degrees instead of 400?
Hi Laurie — slow cooking is different than low temperature cooking. The cook time is accurate as is. Hope you give it a try. Best, Ari
I made this dreamy pan of yummy goodness and it was a huge hit!!!! I love the leftover oil and used it to bake my sweet potatoes (along with additional herbs). I questioned the oven temp so I especially appreciate the quick response to my question Ari, thanks so much for answering!!!
You’re very welcome! So glad you love this one too, it’s a favorite here in the summer! Best, Ari
I made this for Thanksgiving and it was a hit. It is super easy and remarkably delish. Tasty, sweet & savory and the garlic and shallots bring extra zing to the party! Thanks for the recipe.
It’s truly one of the easiest — and most flavorful — appetizers you can make. I’ve never met a person who doesn’t love it! So glad you enjoyed. Cheers, Ari
Made this Cherry Tomato Confit twice this week. That’s how good it tastes!! First I made Ari’s fabulous homemade ricotta which I’ve made a bunch of times in the past & spread that on top of fresh grilled crostini. Topped it with the tomato confit. The ricotta & confit are so easy to make & a show stopper for all my company I’ve had this week. These will disappear from your platter quickly. BTW, I strained & used the left over oil to make Sunday gravy instead of plain olive oil. It was great!! Thank you Ari!
Oh yum! Making me wish I had a batch in the oven right now! This looks fantastic. Thanks so much for sharing, Donna!
This tomato confit was so delicious that I made it twice in one week for two different sets of dinner guests at my home. I made crostini along with your wonderful recipe for homemade ricotta & then topped it with the confit. Received rave reviews from all. Super simple to make as is the ricotta. Love your recipes Ari!