Tomato Confit

tomato confit

The Spruce / Leah Maroney 

Prep: 2 mins
Cook: 2 hrs
Total: 2 hrs 2 mins
Servings: 12 servings
Yield: 4 cups
Nutrition Facts (per serving)
331 Calories
36g Fat
3g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 331
% Daily Value*
Total Fat 36g 46%
Saturated Fat 5g 25%
Cholesterol 0mg 0%
Sodium 532mg 23%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 0g
Vitamin C 6mg 32%
Calcium 9mg 1%
Iron 0mg 2%
Potassium 99mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Confit comes from the French term "to preserve", and tomatoes are the perfect vegetable to store in your refrigerator after the days of summer are gone. They are cooked low and slow in (quite a lot) of olive oil, which preserves their texture and shape. This process also brings out their beautiful sweetness and infuses them with some amazing garlic and thyme flavor. 

While roasting will drastically change the flavor and texture of the tomatoes, cooking in oil will produce a nice plump and juicy tomato that's perfect for spreading onto crusty bread. You can also toss with freshly cooked pasta for a no-fuss sauce. Tomato confit is great as a topping for roasted fish, grilled chicken, or alongside sliced mozzarella for a twist on your favorite Caprese salad.

The tomatoes can be stored in the refrigerator for at least a month so you can enjoy this confit long after your harvest. Or you can make a large batch and give them as gifts for the holidays. Just make sure to refrigerate them.


  • 1 pound cherry tomatoes

  • 3 garlic cloves, roughly chopped

  • 5 to 10 sprigs fresh thyme

  • 2 teaspoons granulated sugar (or brown sugar)

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon salt

  • 2 cups olive oil

Steps to Make It

  1. Gather your ingredients. Preheat oven to 250 F.

    tomato confit ingredients

    The Spruce

  2. Whisk together the sugar, balsamic vinegar, salt, and olive oil.

    Olive oil and vinegar whisked together

    The Spruce

  3. Leave the vines on the tomatoes if you wish, or you can remove them. Gently wash the tomatoes and add them to a baking dish, along with the chopped garlic and thyme. Pour the olive oil mixture over the top of the tomatoes.

    Tomatoes coated in olive oil and fresh thyme

    The Spruce

  4. Bake uncovered for 1 1/2 to 2 hours or until the tomatoes have wrinkled and softened, but not totally burst.

    Baked tomato confit

    The Spruce

  5. Remove them from the oven and allow them to cool to room temperature. Serve them right away over crusty bread, in pasta, or on top of grilled fish or chicken.

    tomato confit

Recipe Tips

  • Grill some bread, slather it with some ricotta or mascarpone cheese and then top with some of the confit. 
  • Toss some of the tomatoes and olive oil with freshly cooked pasta. Sprinkle with a bit of freshly grated Parmesan cheese; Pecorino Romano also works well, too. 
  • Use the tomatoes as a condiment for grilled chicken or fish. 
  • Add the tomatoes to a fresh arugula salad, or alongside freshly sliced mozzarella, and then top with chopped fresh herbs. 
  • Try using an infused olive oil (such as lemon or garlic) for even more flavor. 
  • Store the tomatoes in a jar covered with the olive oil. If you have leftover olive oil you can also store it in the refrigerator and use it in cooking or salad dressings.


Once the tomatoes are cool, you can place them into jars and refrigerate for up to 1 month.