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Tomato confit with roasted garlic and fresh herbs in a bowl.
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5 from 21 votes

Cherry Tomato Confit Recipe

Simply put, this cherry tomato confit with garlic, shallots, and fresh herbs is the only appetizer you'll be making on repeat all summer long. The tomatoes are slow roasted and burst in olive oil, creating an intense, sweet flavor. The garlic becomes sweet, nutty, and impossibly tender. GF, Whole30
Prep5 mins
Cook1 hr
Total1 hr 5 mins
Course: Appetizer
Cuisine: French
Keyword: cherry tomato confit, confit shallots, garlic tomatoes, how to can tomato confit, how to confit tomatoes, how to make confit tomatoes, what is confit, what to serve with confit
Servings: 8 servings
Calories: 324kcal
Author: Ari Laing


A large baking dish with deep sides, approximately 9x13


  • 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
  • cheese
  • crackers
  • 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!


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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