Cherry Tomato & Garlic Confit
Servings: 8 servings
Calories: 196kcal
Slow-roasted cherry tomatoes and whole garlic cloves in olive oil until blistered, jammy, and sweet. The garlic turns spreadable, the tomatoes collapse into the oil, and the infused oil itself becomes a condiment. Goes on everything.
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Equipment
- Deep baking dish or oven-safe skillet (9x13-inch or similar)
- Sterilized glass jar for storage
Ingredients
- 1 pound cherry tomatoes or grape tomatoes
- 8 cloves garlic peeled and left whole
- ¾ cup extra-virgin olive oil
- 4 sprigs fresh thyme
- 2 sprigs fresh oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes optional
- 8–10 fresh basil leaves torn (added after roasting)
Instructions
- Preheat the oven to 275°F.
- Spread the cherry tomatoes and peeled garlic cloves in a single layer in a deep baking dish. Tuck the thyme and oregano sprigs among the tomatoes. Sprinkle with kosher salt, black pepper, and red pepper flakes if using.
- Pour the olive oil over everything. The tomatoes should be about halfway submerged — add more oil if needed. Don't worry about fully covering them; they'll release their own liquid as they cook.
- Roast for 2–2½ hours, until the tomatoes are blistered and collapsed but still holding their shape, the garlic is golden and completely soft when pressed with a spoon, and the oil is fragrant and lightly tinted. Check at 2 hours — if the tomatoes are still firm, give them another 15–30 minutes.
- Remove from the oven. Discard the thyme and oregano stems (the leaves will have fallen off into the oil — that's fine). Stir in the torn fresh basil while the confit is still hot — it will wilt in the residual heat within 30 seconds.
- Let cool to room temperature before transferring to a sterilized glass jar. Make sure the tomatoes and garlic are fully submerged in the oil — top up with more olive oil if needed. Refrigerate.
Notes
- Add basil after roasting; it burns and blackens during the long cook time.
- The infused olive oil is as valuable as the tomatoes—use it for pasta, bread, eggs, dressings, and marinades.
- Use a deep baking dish rather than a sheet pan so the tomatoes stay partially submerged in oil and confit properly.
- Whole garlic cloves become sweet, mild, and spreadable after roasting.
- Keep tomatoes and garlic fully submerged in oil during storage; top up with olive oil if needed.
- Refrigerate in a sealed jar for up to 2 weeks.
- The oil will solidify in the refrigerator; let it sit at room temperature for about 15 minutes before using.
- Freeze portions with the oil in ice cube trays for up to 3 months; thaw before using.
Nutrition
Calories: 196kcal | Carbohydrates: 4g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 299mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 15mg | Calcium: 24mg | Iron: 1mg
