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Cherry Tomato Confit

Updated: Apr 13

Summer tomatoes are already so good eaten raw, imagine what they taste when you enhance that flavor! Slow cooking tomatoes in high quality oil with aromatics results in a bright juicy tomato, and an equally as tasty oil you can drizzle over everything.

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Gluten-free, Vegan, Low FODMAP

Yield: 8 servings

Cook Time: 20 mins


1 pint cherry tomatoes

3 garlic cloves

1 1/2 cups olive oil or avocado oil (enough to just cover the tomatoes)

Aromatics (basil, parsley, green coriander, green onion)

Maldon sea salt flakes


  1. Heat the oven to 350 degrees. Add tomatoes to a baking dish with garlic and aromatics. Cover in olive oil and cook in the oven for 20 minutes or until the tomato skins start to burst.

  2. Remove from the oven and spoon tomatoes and oil over food. Top with a pinch of Maldon sea salt flakes to enhance the flavor.

Cherry tomatoes ready to go in the oven to be confit
Cherry tomatoes ready to go in the oven to be confit


  • You can confit any variety of tomato, try coring some early girl tomatoes and using this same method.

  • Store leftovers in oil in the fridge. The oil will harden in the fridge, warm in oven or microwave to quickly soften the oil before using.

  • These Staub baking dishes are absolutely incredible. They are heavy duty, high quality, and best of all easy to clean. Click for the link to get the same baking dishes I use. If you shop from my links I earn a small commission, which helps me to keep cover the cost of hosting this website and blog.


Ideas of how to eat

Baked Halibut with Romano Beans, Quinoa & Cherry Tomato Confit

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