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Confit Cherry Tomatoes and Garlic is a rich and savory condiment that will liven up your dinner table. Fresh, whole cherry tomatoes are partially submerged in extra-virgin olive oil with garlic, shallots and aromatics then slowly-cooked at a low temperature. The result is intense, concentrated tomato flavor, nutty and buttery garlic and shallots and a delicious, herb-infused, garlicky tomato oil. This recipe might just be the best way to preserve the taste of summer into the winter months!
Cherry Tomato Confit with Garlic and Shallots is fabulous for so many reasons. It only takes five minutes to prep, the tomatoes develop a complex and intense flavor, the garlic becomes spreadable, sweet and nutty, the shallots become buttery, and the savory olive oil has tons of flavor from all of the above!
It’s really a toss up between this recipe and Slow Roasted Tomatoes as to which is my favorite summer tomato recipe–both are fabulous!
What is Confit?
Confit is a French word (pronounced kon-fee) that literally means “to preserve.” In cooking, it refers to food that is cooked slowly at a low temperature over a long period of time in oil or its own fat, such as duck or chicken confit.
In this recipe, ripe cherry tomatoes, garlic and shallots are being “confitted” in extra virgin olive oil with aromatics that include fresh herbs, lemon zest, black pepper and red pepper flakes. These ingredients slowly roast until the tomatoes almost burst. The result is a super sweet and spreadable mixture with a generous amount of infused oil that is so mouthwatering that you may just do a happy dance upon your first bite. (I did. True story.)
For another confit recipe, check out Garlic Confit and Garlic Oil. Here, the sharp flavor of raw garlic becomes soft and sweet and makes the garlic clove mashable, spreadable, and easy to add to lots of recipes.
Why You’ll Love This Recipe
- Solves the Late Summer “Too Many Tomatoes” Problem: A good problem to have! But, sometimes, you just can’t eat another tomato salad or make another spaghetti with fresh tomato sauce. When you make tomatoes confit, you can cook a lot of them at one time and extend their life in a very juicy, delicious way!
- It’s SO Easy! This recipe has almost no prep and you don’t even need to slice the tomatoes. The oven basically does all the work! The tomatoes soften and wrinkle in the heat as their flavor intensifies. You just need a little bit of time . . .
- So Delicious! Confit Tomatoes and Garlic are incredibly tasty–even your most picky guest will likely love them! Plus, their naturally gluten free, vegetarian and vegan. Serve them with crostini or crackers and watch as they’re devoured!
- They Last Several Weeks: This dish keeps well for a few weeks and freezes beautifully, making it a great way to enjoy fresh, summer cherry tomatoes months later.
For other mouth-watering recipes with fresh tomatoes, check out Pasta with Raw Tomato Sauce and Ricotta, Caprese Panzanella, Sicilian Trapanese Pesto and Vodka Sauce with Fresh Tomatoes.
Ingredients for Confit Cherry Tomatoes and Garlic
To make this tomato garlic confit recipe, we’ll be using the following ingredients:
- Tomatoes: Any mini-tomato in any color can be used in this recipe, or a combination thereof. The tomatoes should be firm and ripe, and not soft or mushy. The great thing about cherry, grape and pear tomatoes is that they are generally sweet and delicious year-round, making this a dish that you can enjoy all year long!
- Garlic and Shallots: Use as much or as little of these ingredients as you would like! They are a perfect flavor marriage with the tomatoes. Both the garlic and shallots become mellow and sweet once confitted. As an alternative to keeping the garlic head whole, you can add peeled garlic cloves to the pan, similar to the Garlic Confit recipe.
- Lemon Zest, Black Pepper and Red Pepper Flakes: These all serve to season the oil and veggies and each add significant flavor. The lemon zest is great in adding an overall, citrusy brightness to the dish. Experiment with orange or lime zest if you are feeling adventurous! Try to use freshly ground black pepper if possible and use as much or as little crushed red pepper as you prefer.
- Extra-Virgin Olive Oil: While you definitely do not need to use your most premium olive oil for this recipe, I still suggest using a quality extra-virgin olive oil as the oil’s flavor will be a large component of the final dish and its flavor. You can cut the extra virgin olive oil with a secondary, less expensive olive oil, if desired (up to a maximum of 25% is recommended).
- Fresh Herbs: I suggest rosemary and fresh thyme sprigs here, but you really can use any herb or herbs that you prefer. Other great ones are basil (obviously), dill, sage, oregano and marjoram. Feel free to experiment with different flavors. The herbs infuse and lend a wonderful flavor to the final dish, especially the oil.
For additional recipes that are all about cooking techniques, check out: Roasted Garlic, Garlic Confit and Garlic Oil, Spicy Chili Oil, Fried Italian Sweet Peppers and Roasted Long Hot Peppers.
How to Make Tomato Garlic Confit, Step-by-Step!
Here are the main steps for how to make this Confit Cherry Tomatoes and Garlic recipe:
- Preheat oven to 275°F. Gather and prep all ingredients.
- In 1 to 2 baking dishes (or as many as are needed), place the whole tomatoes in a single layer, nestling the garlic head halves, cut side up, and shallot pieces throughout them.
- PRO-TIP: It’s ok if some of the garlic cloves come apart from the head. As an alternative to keeping the garlic head whole, you can add peeled garlic cloves to the pan, similar to the Garlic Confit recipe.
- Sprinkle the lemon zest, black pepper and crushed red pepper flakes (if including) over the tomato mixture, then scatter the fresh rosemary and thyme twigs over the top.
- PRO-TIP: This recipe is mostly about technique and the amounts are pretty flexible. Use more or less garlic, shallots and seasonings as desired!
- Carefully pour enough olive oil over the tomato garlic mixture to cover about 1/3- ½ of the tomatoes. Press the herbs down a bit into the mixture/oil.
- Place baking dishes in the oven, uncovered. Roast until the tomatoes, garlic and shallots are all tender, turning the baking dish around and gently stirring the mixture about halfway through.
- PRO-TIP: You can turn the garlic heads over about halfway through the cooking process if they’re getting too brown.
- When ready to serve, sprinkle the mixture with salt and garnish with fresh thyme and rosemary sprigs. You can also squeeze the roasted garlic cloves out of the head before serving, if desired, or just let your guests do that! That’s it!
- PRO-TIP: This confit is best served at room temperature or slightly warm.
Serving Suggestions and Storage
The great thing about this recipe is you don’t need to overthink it! It is super easy to both prepare and serve.
As a delicious condiment, all you really need to enjoy this dish is some really great crusty bread to scoop up the tender tomatoes, shallots and garlic and soak up the citrusy, herb-scented oil. I suggest making it the centerpiece at your next gathering entitled “bring your own baguette”!
A few other ways to enjoy it are:
- With cheese! Spoon it warm over some brie or other creamy cheeses or over a goat cheese- dolloped crostini;
- Antipasto Platter: Add a bowl of it to your next antipasto platter;
- With Pasta: Make it the sauce for your next Spaghetti Aglio e Olio, for a twist on the classic;
- Vinaigrette: Use the delicious oil in a vinaigrette for salad, with some red or white wine vinegar;
- Salad: As another savory element in a simple Caprese Salad;
- As a Topping: Spoon tomato and garlic confit over grilled fish or roasted chicken, and
- Mashed Potatoes, to kick them up several notches!
It’s completely normal to have a large amount of oil leftover after you consume all the tomato and garlic confit. Use that oil like you would regular olive oil–in vinaigrettes, dips and spreads, to sauté vegetables or scramble eggs, to dress salads or top puréed soups–the options are endless! Just don’t throw it out! It will last for several weeks under refrigeration.
Store leftover confit mixture and oil in a clean, airtight jar or glass container in the refrigerator for up to 3 weeks. The oil may solidify slightly in the fridge, but it will quickly come to room temperature and then can be easily spooned out.
Although I prefer not to do this, Confit Cherry Tomatoes and Garlic can be frozen with or without its oil. I suggest squeezing all the garlic cloves out of the heads prior to freezing. Store it in an airtight container in the freezer for up to three months. And, keep in mind that oil does not freeze solid.
Frequently Asked Questions
Here are answers to some frequently asked questions about cherry tomato and garlic confit:
No, this recipe really needs to be made with fresh, mini tomatoes.
Yes. Confit Cherry Tomatoes and Garlic can be frozen with its oil. I suggest squeezing all the garlic cloves out of the heads prior to freezing. Store it in an airtight container in the freezer for up to three months. And, keep in mind that oil does not freeze solid.
If you have a lot to freeze, consider first freezing the confit with oil in ice cube trays, then popping them out and placing the frozen confit cubes in a container or freezer bag. Using this method, you can just pull out a small amount of tomato confit when needed/desired.
Not really. Confit and roasting are two very different cooking techniques.
Tomato confit is cooked at a very low temperature over a long period of time submerged in oil, while roasted tomatoes are generally cooked at a high temperature for a much shorter amount of time and are simply sprayed or lightly coated in oil. Both methods have delicious results!
The slowly-cooked tomatoes confit retain most of their shape, whereas the roasted tomatoes lose much of their moisture and become more caramelized.
Variations for Confit Cherry Tomatoes and Garlic
Although Confit Tomatoes and Garlic is a very simple recipe, there are still a few options for you to switch things up:
- In place of rosemary and thyme, you can try basil, dill, oregano, marjoram or sage.
- Use peeled garlic cloves instead of the whole garlic head.
- Add some acid–a couple of teaspoons of white wine vinegar could go a log way in adding some additional complexity to the dish.
- If you’re feeling adventurous, try lime or orange zest instead of the lemon.
- If you’re feeling REALLY adventurous, through a couple of anchovy filets in the oil for a salty punch of umami (savoriness)!
Kitchen Tools for Confit Cherry Tomatoes and Garlic
To make this tomato confit recipe, you’ll need the following:
- Measuring cups and spoons
- Cutting board with non-slip mat underneath (I use shelf liner)
- Sharp chef’s knife
- Multiple bowls to hold prep
- Microplane zester
- Pepper mill
- Baking dish
- Oven mitts
More Great Recipes to Try
I hope that you are enjoying Mangia With Michele and all of my Italian recipes!
If you’ve tried Confit Cherry Tomatoes and Garlic or another recipe here, please let me know in the comments below. I love hearing from you!
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Confit Cherry Tomatoes and Garlic
Ingredients
- 2-2½ pounds cherry, grape or pear tomatoes (or any combination thereof), stemmed and dry
- 1-2 heads garlic, cut in half horizontally
- 2-3 shallots, peeled and cut into ¼
- Zest of one lemon
- Freshly ground black pepper
- Pinch crushed red pepper (optional)
- Several sprigs fresh rosemary and thyme
- About 1-2 cups extra virgin olive oil, or as needed
- Salt
Instructions
- Place rack in the middle of the oven, then preheat to 275°F. Gather and prep all ingredients according to specifications above.
- In 1 to 2 baking dishes (or as many as are needed), place the whole tomatoes in a single layer, nestling the garlic head halves, cut side up, and shallot pieces throughout them.2-2½ pounds cherry, grape or pear tomatoes, 1-2 heads garlic,, 2-3 shallots,
- Sprinkle the lemon zest, black pepper and crushed red pepper flakes (if including) over the tomato mixture, then scatter the fresh rosemary and thyme twigs over the top.Zest of one lemon, Freshly ground black pepper, Pinch crushed red pepper, Several sprigs fresh rosemary and thyme
- Carefully pour enough olive oil over the tomato mixture to cover about ⅓- ½ of the tomatoes. Press the herbs down a bit into the mixture/oil.About 1-2 cups extra virgin olive oil,
- Place baking dishes in the oven, uncovered. Roast for 45 minutes, then turn the dishes around, gently stir the mixture and increase the heat to 300°F. You can also turn the garlic heads over if they’re getting too brown.
- Continue roasting another 45-60 minutes or as much time as is needed until the tomatoes, garlic and shallots are all tender. Remove baking dishes from oven and let mixture cool. Discard herbs (which will likely be completely dried dry by now).
- When ready to serve, sprinkle the mixture with salt and garnish with fresh thyme and rosemary sprigs. You can also squeeze the roasted garlic cloves out of the head before serving, if desired, or just let your guests do that! This confit is best served at room temperature or slightly warm.
- Store leftover confit mixture and oil in a clean, airtight jar or glass container in the refrigerator for up to 3 weeks. The oil may solidify slightly in the fridge, but it will quickly come to room temperature and then can be easily spooned out. Buon Appetito!
Notes
- This recipe yields about 2½-3 cups tomato mixture plus oil.
- It’s ok if some of the garlic cloves come apart from the head. As an alternative to keeping the garlic head whole, you can add peeled garlic cloves to the pan, similar to the Garlic Confit recipe.
- This recipe is mostly about technique and the amounts are pretty flexible. Use more or less garlic, shallots and seasonings as desired!
- While you definitely do not need to use your most premium olive for this recipe, I still suggest using a good extra-virgin olive oil as the oil’s flavor will be a large component of the final dish and its flavor.
- It’s completely normal to have a large amount of oil leftover after you consume all the tomato and garlic confit. Use that oil like you would regular olive oil! See Serving Suggestions above for some ideas.
- Store leftover confit mixture and oil in a clean, airtight jar or glass container in the refrigerator for up to 3 weeks. The oil may solidify slightly in the fridge, but it will quickly come to room temperature and then can be easily spooned out.
- Confit Cherry Tomatoes and Garlic can be frozen with its oil. I suggest squeezing all the garlic cloves out of the heads prior to freezing. Store it in an airtight container in the freezer for up to three months. And, keep in mind that oil does not freeze solid.
Hi Michele, I can’t wait to try this … I don’t suppose it could be made in a crockpot? It not, no worries, I will make for sure …. I don’t have a garden with tomatoes, but I sure like the small sugar bomb tomatoes, and will get me a big pack to make this !!
Hi Cathy! I’m so glad you’re excited about this recipe. While I have not tested this recipe out in a crockpot yet, I do think it would work. But, it will lack the caramelization that you will get from making it in an oven and, therefore, will lokk and taste a bit different. I suggest the oven method.
This is really a great recipe! Easy and delicious. I served the tomatoes over a little goat cheese on some crisps. Then I used the oil over pasta. This is genius!
Goat cheese is a great pairing for the tomato confit, Christine. Ao glad you like the recipe.
Michele’s garden has inspired so many wonderful recipes for our summer bounty! The tomato confit is brilliant!!! What a great use of those little gems that come sooo fast!! Love it that you can save them, but each batch seems to disappear w/o making it to the freezer!!
I served them over Camembert, Brie, and hummus! I skimmed and saved the olive oil for cooking & dipping bread!
Mmmm love the way you enjoyed the confit recipe, Kathy! Thanks for the comment! 🙂
What great serving ideas!
This is Soo delicious with intense Flavor!! Great way to use up all those Chery Tomatoes from the yard. Added some to Angel Hair and it was Amazing and so fresh
I LOVE this recipe! Easy to make and so delicious, great to throw on pasta or just eat with a spoon!
So glad you love the recipe, Nick! Thank you for your comment. 🙂
This sounds lovely! I have waaaay too many (is that possible) tomatoes – not grape – and I will try this with them. Can’t hurt to test!
What a beautiful recipe! So easy and delicious!
So happy that you enjoyed the recipe, Maria!