Cherry Tomato Confit with Roasted Garlic and Shallots
I've served this cherry tomato confit to just about everyone who's ever walked through my front door, and it vanishes every single time. Sweet summer tomatoes slow-roast in a shallow pool of olive oil until they blister and burst, turning impossibly jammy, while whole heads of garlic melt into soft, candy-sweet, spreadable cloves. Spoon it over crusty bread, swirl it through creamy ricotta, or drizzle that liquid-gold infused oil over pasta, grilled meats, and roasted veggies.
Servings: 8 servings
Calories: 324kcal
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.
Nutrition
Calories: 324kcal | Carbohydrates: 11.8g | Protein: 2.4g | Fat: 31.8g | Saturated Fat: 4.6g | Sodium: 300mg | Fiber: 1.6g | Sugar: 2.6g
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