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    Home » Starters

    Tomato Confit

    Published: Mar 7, 2023 · by Nico

    Jump to Recipe

    Tomato confit is slow-roasted tomatoes in the oven with olive oil, garlic, a pinch of sugar, and dried or fresh herbs.

    They are soft, juicy, and flavor-packed; they are excellent as a starter or to use as a topping and condiment to upgrade any meal.

    close up picture of confit cherry tomatoes
    On this page:
    • Ingredients
    • Instructions
    • Serving Suggestions
    • Make Ahead and Storage
    • More Tomato Recipes
    • More Toppings
    • Recipe

    Check out our best vegetable sides recipe collection!

    Tomato confit takes 5 minutes to prepare, and you can make them with any small tomato.

    The secret to the best tomato confit is slow roasting at a relatively low temperature for about 1.5 hours.

    Confit (pronounced con-fee) is a cooking and preservation method where the food is cooked slowly, at a low temperature, usually with fat or/and sugar.

    It comes from the french "confire," which means to preserve.

    Cherry tomatoes are particularly suitable to be made confit. Roasting them slowly, at a low temperature, will boost their flavor while making them incredibly juicy and tender.

    Cherry tomato confit have an intense, sweet, salty, aromatic, garlicky flavor, and they are a perfect umami booster on top of most other dishes.

    You'll love them on top of our no-knead focaccia, piadina, naan, flatbread pizza, socca or farinata, and even polenta or pasta dished like garlic and oil pasta, zucchini pasta, and broccoli pasta.

    Confit tomatoes with garlic in a round tray

    Ingredients

    Confit tomatoes ingredients

    Tomatoes

    You can use any small fresh tomatoes to make confit.

    Our favorites are cherry tomatoes, but you can also use date tomatoes, plum tomatoes, and grape tomatoes.

    Of course, the tomatoes should be ripe to get incredibly sweet and juicy.

    Olive oil

    Best if you use extra virgin olive oil. As an alternative, you could use regular olive oil.

    Sugar

    Sugar helps caramelize the tomatoes, and it boosts their flavor. It also balances the acidity of the tomato, so we recommend it.

    Garlic and oregano

    That's all we use to season the tomatoes. If you don't have dried oregano, use dried or fresh thyme sprigs or other fresh rosemary or sage.

    We recommend using fresh garlic, finely chopped or grated.

    Salt

    Sea salt and kosher salt are best.

    We do not add black pepper to this recipe, but you can do so. And if you want spicy, confit tomatoes, add a pinch of chili powder or red pepper flakes.

    Dietary note: this recipe is gluten-free and dairy-free.

    Confit tomatoes in a tray

    Instructions

    Preheat the oven to 300°F or 150°C. Prep your baking tray; you can use any as long as it fits all the tomatoes without overlapping. We use a quarter sheet pan.

    You can line your baking dish with parchment paper, although unnecessary.

    Rinse the tomatoes, cut them in half, and arrange them on a single layer without overlapping and facing up.

    cherry tomatoes in a tray



    To a small bowl, add grated garlic, salt, dried oregano, sugar, and extra virgin olive oil.

    With a teaspoon, sprinkle each tomato with the dressing.

    Each tomato must get a bit of everything to make every bite as delicious as the next.

    Tip: add more or less garlic depending on your tastes. You can make confit tomato without garlic if you prefer.

    tomato confit just baked

    Slow roast in the oven for about 1 hour and 30 minutes at 300°F or 150°C. They should be completely soft and juicy.

    confit tomatoes just baked

    Serving Suggestions

    As a starter

    The tomatoes are a perfect pairing with bread or flatbreads, such as:

    • Freshly baked no-knead focaccia with rosemary.
    • Homemade naan bread with garlic, parsley, and olive oil.
    • Italian flatbread or piadina with stracchino cheese and arugula.
    • Flatbread pizza with several toppings.
    • Farinata or socca, a flatbread made with chickpea flour.
    Farinata with confit tomatoes
    Chickpea farinata with arugula and confit tomatoes.

    Or you can prepare an appetizer platter with other dips and spreads, such as:

    • Caramelized onions (sugar, vinegar, white or red onions, olive oil, etc.).
    • Crostini with olive tapenade or tofu cream cheese.
    • Hummus (chickpeas, tahini, cumin, garlic, lemon juice, etc.).
    • Muhammara (tomatoes, bell pepper, onion, garlic, tomato paste, cumin, etc.).
    • Grilled zucchini and eggplant (zucchini, eggplant, garlic, dried herbs, olive oil).
    • Homemade vegan ricotta (soy milk, apple cider vinegar, salt, and herbs).
    tofu cream cheese
    Tofu cream cheese with confit tomatoes.

    As topping on pasta

    This tomato confit recipe is excellent for boosting the flavor of your favorite pasta or main. Try them with:

    • Aglio e olio (spaghetti, parsley, garlic, olive oil, red pepper flakes, etc.)
    • Mushroom pasta (white mushroom, cherry tomatoes, tagliatelle, fresh parsley, garlic, etc.)
    • Broccoli pasta (broccoli, olive oil, red pepper flakes, pasta, etc.)
    • Zucchini pasta (zucchini, olive oil, garlic, basil, parmesan, etc.)
    • Lemon tofu (it's kind of a lemon chicken but with tofu slices)
    • garlic and oil pasta aglio olio
      Spaghetti Aglio e Olio
    • vegan mushroom pasta
      Vegan Mushroom Pasta
    • broccoli pasta with fork
      Broccoli Pasta
    • Zucchini pasta with pine nuts and fork
      Zucchini Pasta

    For breakfast or brunch

    They are also perfect for spicing up your breakfast. Have them with:

    • Zucchini pie (chickpea flour, onion, zucchini, olive oil, pie crust, etc.)
    • Vegan frittata ( chickpea flour, zucchini or other veggies, onion, olive oil, etc.)
    • Tofu scramble (firm tofu, turmeric, olive oil, salt, etc.)
    • Avocado spread or white bean dip: on a toasted slice of bread.
    Tofu scramble with bread and roasted tomatoes

    Make Ahead and Storage

    Make ahead: confit tomato is an excellent recipe to make ahead as they keep well in the fridge for days, and you can enjoy them cold or at room temperature.

    Refrigerator: keep them in the fridge for up to 6 days. To store them, put them in a clean jar and add a little olive oil to keep them moist. Don't store it longer than that.

    Freezer: We recommend freezing them in small airtight containers if you want to preserve them longer. Let them cool down completely before freezing them for up to 6 months. Then, thaw in the refrigerator overnight. Do not freeze multiple times.

    Important: we do not recommend preserving confit tomatoes wholly submerged in oil in a sealed jar for more than six days unless you know exactly what you are doing.

    Preserving food in oil, if done incorrectly, can create the right environment for botulism bacteria to grow, which we don't want to encourage.

    Confit tomatoes with garlic

    More Tomato Recipes

    If you want more ideas on how to cook with tomatoes, here are some easy dinner ideas:

    • Tomato Bruschetta (bread, fresh basil, garlic, olive oil, balsamic vinegar, etc.)
    • Marinara sauce (garlic, whole peeled tomatoes, red pepper flakes, dried oregano, etc.)
    • Sundried tomato pesto (walnuts, nutritional yeast, garlic, jarred sundried tomatoes, etc.)
    • Creamy tomato risotto (risotto rice, tomato passata, dried oregano, onion, garlic, etc.)
    • Pasta Pomodoro (tomato passata, spaghetti, fresh basil, white onion, garlic, etc.)
    • Tomato cucumber salad (heirloom tomatoes, cucumber, balsamic vinegar, fresh basil, etc.)
    • Tomato risotto
      Tomato Risotto
    • Bruschetta with fresh basil
      Bruschetta
    • Tomato cucumber salad in a white bowl
      Cucumber Tomato Salad
    • spaghetti pomodoro or tomato basil pasta
      Spaghetti Pomodoro

    More Toppings

    Upgrade your pasta and salads with these easy homemade topping ideas:

    • Homemade croutons (stale bread, olive oil, garlic, dried herbs, etc.)
    • Caramelized onions (sugar, salt, vinegar, onions, etc.)
    • Fried tofu (cornstarch, garlic powder, paprika, chili powder, olive oil, etc.)
    • Dukkah (hazelnuts, pine nuts, sesame seeds, coriander seeds, dried oregano, etc.)
    • Roasted chickpeas (canned chickpeas, paprika, curry or garlic powder, oil, etc.)
    • homemade croutons
      Homemade Croutons
    • Caramelized onions on a platter
      Caramelized Onions
    • Fried tofu with fork
      Fried Tofu
    • roasted chickpeas
      Roasted Chickpeas

    For many more side dishes ideas, check out our sides category page.

    Recipe

    tomato confit

    Tomato Confit

    Author: Nico
    Tomato confit is slow-roasted tomatoes in the oven with olive oil, garlic, a pinch of sugar, and dried or fresh herbs.
    They are soft, juicy, and flavor-packed; they are excellent as a starter or to use as a topping and condiment to upgrade any meal.
    Print Recipe Pin Recipe Share Recipe
    5 from 10 votes
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Total Time 1 hour hr 40 minutes mins
    Course Appetizer, Side dish, Snack
    Cuisine French
    Servings 10 people
    Calories 46 kcal

    Ingredients
     
     

    • 20 ounces cherry tomatoes or other small tomatoes
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons sugar
    • 2 cloves garlic (optional)
    • 1 teaspoon salt
    • 2 teaspoons dried oregano or thyme
    Keep screen on

    Instructions
     

    • Preheat the oven to 300°F or 150°C. Prep your baking tray; you can use any as long as it fits all the tomatoes without overlapping. We use a quarter sheet pan.
      Rinse the tomatoes, cut them in half, and arrange them on a single layer without overlapping and facing up.
      cherry tomatoes in a tray
    • To a small bowl, add grated garlic, salt, dried oregano, sugar, and extra virgin olive oil.
      With a teaspoon, top each tomato with the mixture.
      Each tomato must get a bit of everything to make every bite as delicious as the next.
      tomato confit just baked
    • Slow roast in the oven for about 1 hour and 30 minutes at 300°F or 150°C.
      Confit tomatoes in a tray
    • They should be completely soft and juicy.
      confit tomatoes soft and juicy

    Video Recipe

    Confit Tomatoes (slow roasted, juicy, easy to prep)

    Notes

    Nutrition information is an estimate for 1 serving of tomato confit out of 10 servings.
    MAKE AHEAD & STORAGE
    - Make ahead: confit tomato is an excellent recipe to make ahead as they keep well in the fridge for days, and you can enjoy them cold or at room temperature.
    - Refrigerator: keep them in the fridge for up to 6 days. To store them, put them in a clean jar and add a little olive oil to keep them moist. Don't store it longer than that.
    - Freezer: We recommend freezing them in small airtight containers if you want to preserve them longer. Let them cool down completely before freezing them for up to 6 months. Then, thaw in the refrigerator overnight. Do not freeze multiple times.
    - Important: we do not recommend preserving confit tomatoes wholly submerged in oil in a sealed jar for more than six days unless you know exactly what you are doing.
    Preserving food in oil, if done incorrectly, can create the right environment for botulism bacteria to grow, which we don't want to encourage.
     

    Nutritional Values

    Nutrition Facts
    Tomato Confit
    Amount per Serving
    Calories
    46
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    0.4
    g
    3
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    0.3
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    0
    mg
    0
    %
    Potassium
     
    131
    mg
    4
    %
    Carbohydrates
     
    5
    g
    2
    %
    Dietary Fiber
     
    1
    g
    4
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    284
    IU
    6
    %
    Vitamin B6
     
    0.1
    mg
    5
    %
    Vitamin C
     
    13
    mg
    16
    %
    Vitamin E
     
    1
    mg
    7
    %
    Vitamin K
     
    6
    µg
    6
    %
    Calcium
     
    14
    mg
    1
    %
    Folate
     
    8
    µg
    2
    %
    Iron
     
    1
    mg
    6
    %
    Manganese
     
    0.1
    mg
    5
    %
    Magnesium
     
    6
    mg
    2
    %
    Zinc
     
    0.1
    mg
    1
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

    If you liked this confit tomato recipe, you might also like the following:

    • 35 ways to eat hummus
      35 Ways to Eat Hummus
    • Easy Italian recipes with pasta and focaccia
      30 Easy Italian Recipes
    • Easy vegetable recipes with eggplant and zucchini
      25 Easy Vegetable Recipes
    • 45 best salad recipes including green beans
      45 Best Salad Recipes
    « Farinata (Socca)
    Aloo Gobi »

    Reader Interactions

    Comments

    1. Erin

      September 13, 2022 at 12:29 am

      5 stars
      Absolute foodgasm!!!! So incredibly delicious - I stuffed myself!

      Reply
      • Nico

        September 13, 2022 at 5:43 am

        Erin, I'm delighted you liked it!!!

        Reply
    2. Debbie

      September 10, 2022 at 3:01 pm

      5 stars
      Delicious! I just found you on Pinterest. Thank you for sharing.

      Reply
      • Nico

        September 10, 2022 at 3:31 pm

        Hi Debbie, so happy you found us - welcome! I am delighted you liked the tomatoes. Cheers, Nico

        Reply
    3. Linda Vestergaard

      April 15, 2022 at 7:10 pm

      5 stars
      I loved this recipe. The tomatoes are very easy to cook, you just prepare them and leave them in the oven. Very tasty, we used them as a side dish to a hot meal.

      Reply
      • Nico

        April 16, 2022 at 6:53 am

        Amazing, Linda! Very happy they were easy to prepare - thanks so much for taking the time to comment. Have a wonderful day, Nico

        Reply
    4. Catherine

      December 05, 2021 at 6:53 am

      5 stars
      I really like this recipe! I’ve made it 3 times in the past month because I love tomatoes cooked this way. I’ve substituted Greek oregano,thyme, and genovese basil in the recipe (because I grow all three in my garden) and they all worked very well.

      Reply
      • Nico

        December 05, 2021 at 7:32 am

        That sounds just delicious, Catherine! Especially with the herbs from your own garden, yum! Cheers, Nico

        Reply
    5. Rachel

      September 07, 2021 at 8:57 pm

      5 stars
      The smell while these were cooking was amazing, and the taste - wow! Making the focaccia to go with it tonight, can't wait to try them together. I love your recipes because they do not complicate or overwhelm the food but allow the flavours to really come out.

      Reply
      • Nico

        September 08, 2021 at 10:29 am

        Thank you soooo much for your message Rachel. We are very happy you liked the confit tomatoes 🙂

        Reply

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