Whether on toast, crackers, or tossed into pasta this simple and easy tomato confit can’t be beat. Delicious cherry tomatoes are slow roasted in garlic, thyme, and extra virgin olive oil. A bit of salt sets everything off perfectly. This is the ultimate condiment. Try it out today.
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This cherry tomato confit is the stuff dreams are made of. Seriously. Delicious cherry tomatoes are slow roasted in garlic, thyme, salt, and extra virgin olive oil. I’m salivating just thinking about it. After a couple of hours of these flavors gently coming together in a heated oven, this deliciously savory condiment is brought to life and it is absolute perfection. Talk about umami – a word that is often overused, but describes tomato confit perfectly. It can then be used to spread on toast, crackers, or whatever your heart desires. It can even be tossed into your favorite pasta dish for a burst of flavor. Since this dish is roasted, you don’t need to use the very best extra virgin olive oil you have on hand. While I do definitely recommend EVOO, a less expensive brand will do just fine.
We live a mostly low-carb/ketogenic lifestyle, so I love eating this tomato confit on Sola bread or even mixed in with zucchini spirals. It’s so versatile and a great condiment to keep on hand in your refrigerator, or even freezer. It’s also Whole30 friendly, vegan, and gluten-free.
The best part of this tomato confit is how flipping easy it is to make. Don’t see the two hour cook time and let it deter you. The most “labor-intensive” part of this dish is peeling the garlic and slicing the tomatoes, but even those two components are incredibly simple. The garlic doesn’t even need to be chopped or minced; the cloves are left whole. You love to see it. You really do. The ingredients are simply placed on a baking sheet and then roasted to sweet, savory, confit goodness. You want to make this. Let’s get into some details.
What Does Confit Mean
Confit – /känˈfē/ – (or con-fee) is a French term. It simply means “to preserve”, but the term often refers to food preserved or cooked in grease or oil at low temperatures for extended periods of time.
What Ingredients Do I Need?
To make this dish, you will need the following:
- Cherry Tomatoes
- Fresh Thyme Sprigs
- Fresh Garlic
- Extra Virgin Olive Oil
Can this Recipe be Customized?
Of course, here are some additional elements that you may wish to add to your tomato confit:
- Red Pepper Flakes
- Cracked Black Pepper
- Bay Leaves
What to Eat with Tomato Confit
Any recipe or dish that needs a little extra “punch” can benefit from this cherry tomato confit. Specifically, it can be eaten:
- On toast
- Tossed into Pasta
- Keto Zucchini Noodles/Zoodles
- With Crackers
- Fish and Poultry
- On Sandwiches
- As a Topping for Scrambled Eggs
- On Pizza
How to Store Tomato Confit
I store my tomato confit, minus the garlic and thyme, sealed in an airtight container in the refrigerator. My personal favorite is a mason jar.
How Long Does Tomato Confit Last?
I am able to store this tomato confit for up to two weeks in the refrigerator. Let’s be honest though – it usually doesn’t make it that long. It’s too delicious not to eat.
Can You Freeze Tomato Confit
To freeze your tomatoes, you will first need to lay them flat – in a single layer- in a freezer bag. Once frozen, you may move them as you please. The tomato confit will last 2-3 months in your freezer. This is a good option for making sauces when tomatoes are out of season or when you are unable to purchase them.
How Many Carbs are in Tomato Confit?
This dish contains 4 net carbs per serving, based on 12 equal servings. It’s an awesome low-carb treat.
What Else Can You Confit?
I’m glad you asked this question, because I have a simple, but amazing garlic confit that I will link to soon. In addition to garlic, you can “confit” a large variety of proteins, fruits (in sugar) and vegetables such as:
Of course, these all have different methods. A quick search will yield plenty of reputable resources.
How to Make Tomato Confit
- Start by preheating your oven to 250° F
- Wash and slice all of the cherry tomatoes, lengthwise.
- Peel the garlic cloves, but leave them whole.
- Place the sliced tomatoes, garlic cloves, and sprigs of thyme on a parchment paper-lined baking sheet, as shown in the accompanying photo.
- Evenly disperse the extra virgin olive oil and salt over the ingredients on the baking sheet.
- Place the baking sheet into the oven, and allow to roast for two hours.
As usual, try it out and let me know what you think. When you make it, be sure to tag me on Instagram so that I can show off how awesome you are.
Can’t make this right now? Save it to your favorite Pinterest board for later so that you don’t lose it.
Whether on toast, crackers, or tossed into pasta this simple and easy tomato confit can't be beat. Delicious cherry tomatoes are slow roasted in garlic, thyme, and extra virgin olive oil. A bit of salt sets everything off perfectly. This is the ultimate condiment. Try it out today.
- 2 pounds Cherry Tomatoes, sliced lengthwise
- 20 Garlic Cloves, peeled, whole
- 10 Thyme Sprigs
- 2 cups Extra Virgin Olive Oil
- 2 teaspoons Salt
Preheat oven to 250° F
Wash and slice all of the cherry tomatoes, lengthwise.
Peel the garlic cloves, leaving them whole.
Place the sliced tomatoes, garlic cloves, and sprigs of thyme on a parchment paper-lined baking sheet.
Drizzle to extra virgin olive oil and salt over the ingredients on the baking sheet.
Place the baking sheet into the oven, and allow to roast for two hours.
Amount Per Serving: Calories: 340Total Fat: 36gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 0mgSodium: 358mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g