Go Back Email Link
–+ servings
Tomato confit with tender roasted tomatoes and basil in natural window light.

Tomato Confit (Easy Slow Roasted Tomatoes)

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 6 people
Author: Nico Pallotta

  • 1 pound (500 g) cherry tomatoes halved
  • 3 tablespoons (40 g) extra virgin olive oil
  • 2 tablespoons (25 g) sugar
  • 2 cloves garlic grated
  • 2 teaspoons dried oregano
  • 1 teaspoon salt

  • Preheat the oven to 300°F (150°C).
    In a small bowl, stir together 3 tablespoons extra virgin olive oil, 2 tablespoons sugar, 2 cloves garlic (grated), 2 teaspoons dried oregano, and 1 teaspoon salt. Use less garlic or leave it out for a milder flavor.
    Step 1 Olive oil, garlic, oregano, sugar, and salt stirred together in a small bowl.
  • Cut 1 pound cherry tomatoes in half and place them cut side up in a single layer on a baking pan or medium baking dish. Don't overlap them.
    Spoon the seasoned oil evenly over the tomatoes.
    Step 2 Cherry tomato halves arranged cut side up with seasoned oil spooned over each.
  • Bake at 300°F (150°C) for 1½ hours, until the tomatoes are soft and lightly caramelized.
    Spoon the pan juices over the tomatoes before serving. Enjoy on toast, pasta, grain bowls, or salads.
    Step 3 Tomato confit finished with pan juices spooned over caramelized roasted tomatoes.
Substitutions
  • Cherry tomatoes → Grape, date, or small plum tomatoes all work well. The riper the tomatoes, the sweeter the flavor.
  • Extra virgin olive oil → Regular olive oil works too, though the flavor won't be quite as rich.
  • Garlic → Omit it if preferred, or use garlic-infused olive oil for a milder flavor.
  • Dried oregano → Swap with dried thyme, marjoram, Italian seasoning, rosemary, or fresh thyme.
  • Sugar → Use honey, maple syrup, or a pinch of brown sugar.
  • Salt → Kosher salt or fine sea salt both work well.
  • Optional finish → Try balsamic glaze, lemon zest, fresh basil, black pepper, or red pepper flakes before serving.
 
Tips
  • Use ripe tomatoes: They'll be sweeter, juicier, and more flavorful.
  • Keep them in one layer: Don't overlap, or they'll steam instead of roast.
  • Grate the garlic: It melts into the oil and coats every tomato.
  • Don't skip the sugar: It balances acidity and helps the tomatoes caramelize.
  • Roast low and slow: A low oven keeps the tomatoes juicy and concentrated.
  • Save the oil: Drizzle the tomato-infused oil over toast, pasta, salads, and more.
  • Store in the fridge: Let cool completely, then refrigerate in an airtight container for up to 6 days.
QR Code linking back to recipe