Confited tomatoes are a delightful addition to any dish. Their gentle sweetness and tender texture come from roasting cherry tomatoes at a low temperature, allowing them to concentrate their flavors beautifully. Coupled with aromatic garlic, za’atar, and olive oil, this recipe captures the essence of summer in every bite. Whether you’re spreading them on toast, tossing them into pasta, or using them in sauces, confited tomatoes are a game-changer you’ll want to have on hand.

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I first discovered the magic of confited tomatoes on a trip to a quaint Italian restaurant. I was captivated by their vibrant color and the rich aroma wafting from the kitchen. After tasting them, I knew I had to recreate this simple dish at home! Trust me, once you experience the burst of flavor in your first bite, you’ll understand why confited tomatoes are not just a basic condiment—they’re an essential pantry staple.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Confited Tomatoes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Confited Tomatoes

Why You’ll Love This Recipe

Simple & Quick: Ready in just 75 minutes, this recipe is both easy to follow and remarkably rewarding.
Irresistible Flavor: The soft, caramelized tomatoes combine with garlic and spices to create a sweet and savory profile that’s hard to resist.
Eye-Catching Appeal: These little gems are a feast for the eyes—bright, colorful, and utterly drool-worthy!
Flexible Serving: Perfect for snacking, as a party appetizer, or an elegant component in any meal.
Diet-Friendly Options: Naturally gluten-free and vegan, this dish fits well into a variety of dietary preferences.

Ingredients You’ll Need

12 oz (340g) cherry tomatoes, halved: These little bursts of flavor are sweeter and less acidic than larger varieties, making them perfect for roasting.
4 fat cloves garlic, sliced: Adds aromatic depth; avoid slicing too thin to prevent burning during roasting.
1 ½ teaspoons za’atar: A Middle-Eastern spice blend that brings earthiness and a hint of tang.
1 ½ teaspoons Aleppo pepper: This spice offers a mild heat with a fruity undertone; feel free to substitute with red pepper flakes if needed.
½ teaspoon organic cane sugar: Balances the acidity of the tomatoes, enhancing their sweetness.
¾ teaspoon diamond crystal kosher salt: Essential for bringing out all the flavors.
Freshly cracked black pepper: Adds a bit of warmth and complexity.
6 tablespoons (84g) extra virgin olive oil, divided: A good quality olive oil enhances flavor; the oil also preserves the confit.

How to Make Confited Tomatoes

Preheat the Oven: Set your oven to 350ºF (175ºC) and position a rack in the center.
Prepare the Dish: Choose an 8×8” (20×20 cm) baking dish that holds the tomatoes in a single layer. Place the halved tomatoes and sliced garlic in the pan alongside the za’atar, Aleppo pepper, sugar, salt, and a few cracks of black pepper. Toss the ingredients by hand until the tomatoes are well coated.
Add Olive Oil: Drizzle 3 tablespoons (42g) of olive oil over the mixture and toss again to ensure an even coating. Spread them out until they form mostly a single layer.
Roast the Tomatoes: Bake in the preheated oven for 50 minutes. You want the tomatoes to be soft and starting to brown around the edges. If you’re using a metal pan or cast-iron skillet, start checking them at the 45-minute mark.
Finish the Roast: After the initial roasting time, take the pan out and give everything a gentle shake. Drizzle another 3 tablespoons (42g) of olive oil over the tomatoes and shake to coat. Return it to the oven for an additional 15 minutes, or until the tomatoes are nicely caramelized, soft, and wrinkly with golden edges.
Store for Later Use: If you want to keep the confit, let it cool slightly before transferring it to a clean or sterilized jar. Make sure all the tomatoes are submerged in olive oil to prevent spoilage, especially with the garlic included. Store in the fridge for up to 4 weeks, or freeze for up to 3 months. If you notice the oil has solidified in the fridge, simply warm the jar in a bowl of warm water for a few minutes before using.
Enjoy Promptly: If you plan to eat the confit within a couple of days, simply allow it to cool before placing it in a clean jar. Always remember to use a clean spoon for serving to maintain freshness.

Storing & Reheating

To store your confited tomatoes, keep them in a clean jar filled with olive oil, ensuring they are fully submerged. They can be stored in the fridge for up to 4 weeks or frozen for a maximum of 3 months. When you’re ready to enjoy them, simply reheat them in a warm oven at 300ºF (150ºC) for about 10–15 minutes. Although the texture might soften slightly, a quick warm-up will help refresh the flavors!

Chef’s Helpful Tips

Common Pitfalls: Make sure not to overcrowd the baking dish; if tomatoes are crammed together, they won’t roast properly.
Olive Oil Quality: Use high-quality extra virgin olive oil to make a noticeable difference in flavor.
Flavor Enhancement: Add herbs like thyme or fresh basil to elevate the flavor even further.
Make-ahead: These tomatoes can be prepared in advance, making them a convenient option for busy weeks!

Confited tomatoes are perfect for anyone looking to enhance their meals with minimal effort. Easy to prepare and endlessly versatile, they encapsulate the very best of what tomatoes have to offer. Whether you’re sprinkling them on salads or simply enjoying them with crusty bread, these little bursts of flavor will elevate any dish!

Recipe FAQs

Can I use larger tomatoes instead of cherry tomatoes?

Absolutely! Larger tomatoes can be used, but you should cut them into smaller pieces to ensure they roast evenly. Just keep in mind that they may need a bit longer in the oven.

How long do confited tomatoes last?

When stored properly in a jar covered with oil, they can last up to four weeks in the fridge. For longer storage, freeze them in oil for up to three months.

Can I omit the garlic?

While garlic adds so much flavor, you can certainly omit it if you prefer a simpler taste or have dietary restrictions. The confited tomatoes will still taste amazing!

What’s the best way to serve confited tomatoes?

These tomatoes are incredibly versatile! You can serve them on crusty bread as an appetizer, toss them into pasta, or add them to sandwiches or salads. The options are endless!

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Confited Tomatoes

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Author: Gwynn
Prep Time: 10 minutes
Cook Time: 75 minutes
Total Time: 1 hour 25 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: Oven Roasting
Cuisine: Mediterranean

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Description

Confited Tomatoes are packed with irresistible flavor, simple prep, and fresh ingredients, making them perfect as a quick dinner or a healthy side dish.

Ingredients

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12 oz (340g) cherry tomatoes, halved
4 fat cloves garlic, sliced
1 ½ teaspoons za’atar
1 ½ teaspoons aleppo pepper
½ teaspoon organic cane sugar
¾ teaspoon diamond crystal kosher salt
Freshly cracked black pepper
6 tablespoons (84g) extra virgin olive oil, divided

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Instructions

Preheat the oven to 350ºF/175ºC and arrange a rack in the middle of the oven.
Use an 8×8” (20×20 cm) baking dish to hold the tomatoes packed in a single layer. Add halved tomatoes, garlic, za’atar, Aleppo pepper, sugar, salt, and black pepper to the pan, tossing well to coat.
Drizzle 3 tablespoons of olive oil over the tomatoes and toss again. Arrange the tomatoes in a single layer.
Roast for 50 minutes, or until the tomatoes are soft and beginning to brown on the edges.
Remove the pan and shake the contents. Drizzle another 3 tablespoons of olive oil over the tomatoes, shaking to coat them evenly. Return to the oven for 15 minutes until caramelized, soft, and wrinkly.