Cherry Tomato Confit with Garlic

Juicy tomatoes bursting with flavour and a delicious garlic-thyme infused oil

by Justina Sullivan
a black saucepan with bright red cherry tomatoes bubbling in olive oil

Table of Contents

Cherry tomatoes cooked to perfection with delicious garlic and thyme-infused oil

Confit tomatoes are a wonderful and easy way to make soft, juicy tomatoes that can be used as a topping for toast, served with cheese, mixed into pasta or used to garnish meat, vegetable and fish dishes. The bonus with this Cherry Tomato Confit with Garlic recipe is the confit oil, which is infused with the delicious flavours of tomato, garlic and thyme, making it a wonderful substitute for your usual drizzle of olive oil.

What does confit mean in cooking?

Confit is a traditional French cooking method in which ingredients such as vegetables and meat are preserved by immersing them in oil and cooking them slowly over a very low heat. As long as the ingredient is fully immersed in the oil and stored at the correct temperature, it can be preserved for many months.

Olive oil being poured into a black stove top saucepan filled cherry tomatoes, garlic cloves and twigs of thyme
Cherry Tomato Confit with Garlic

The science of confit cooking

The oil protects and prevents the infection of harmful bacteria which causes food to become rotten. This method of cooking was invented to preserve ingredients collected in warmer months for storing and eating through the colder seasons.

Note: In contrast to vegetables and meat, confit fruits are submerged and slowly simmered in sugar syrup for preservation.

How to make Cherry Tomato Confit with Garlic

It couldn’t be easier. Simply combine your tomatoes with other ingredients such as whole cloves of garlic and fresh herbs and cover with oil. The ingredients must be completely submerged in the oil to achieve the correct cooking consistency and to prevent bacteria when stored for later use.

The oil is then gently and slowly simmered, allowing the tomatoes and garlic to retain their shape and natural flavours. The result is the ultimate flavour bomb for each individual ingredient in the confit, bringing out the best in flavour and texture.

green wooden table with a cream ceramic pasta bowl filled with thick rigatoni pasta, green basil pesto, red confit cherry tomatoes, creamy burrata cheese, caper berries and a glass of white wine
Rigatoni with Pesto, Confit Tomatoes and Burrata

How to eat Cherry Tomato Confit with Garlic

  • Add to pasta sauces, risotto or polenta dishes
  • Served alongside fried or scrambled eggs
  • Layered on top of crusty toasted with cheddar, ricotta, feta, cream cheese or any other type of cheese toast
  • Served with yoghurt, hummus and other dips such as baba ganoush
  • As a side or topping to grilled beef, lamb chicken or fish
  • Crushed and used to top nachos, pizza for flatbreads

The garlic and thyme-infused oil can be used to replace your favourite olive oil for drizzling bread, pasta, meats, eggs, vegetables, rice and grain dishes.

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Recipe: Cherry Tomato Confit with Garlic

Cherry Tomatoes Confit with Garlic

Cherry Tomato Confit with Garlic

Confit tomatoes are perfect for topping toast, serving with cheese, mixing into pasta, or used as a garnish for meat and vegetables. The infused oil can be used for drizzling over many additional dishes as well.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 0 serves 2 – 4

Ingredients

  • 300g Cherry Tomatoes or other small tomatoes
  • 6 whole cloves of garlic peeled
  • 4 sprigs on thyme
  • Sea salt flakes preferably Maldon
  • Olive oil

Instructions

  • Place tomatoes, garlic cloves, thyme, and a good sprinkle of sea salt flakes into a small saucepan. Cover with olive oil until tomatoes are submerged.
  • Bring to a gentle boil, then turn the temperature down and simmer oil for 15 – 20 minutes or until tomatoes are soft and juicy.
  • Cool and transfer the confit to an airtight jar, ensuring the ingredients are still fully submerged in the oil.
  • Store in the fridge until ready to use. Will last up to 2 weeks.

Notes

Confit tomatoes will last for up to 2 weeks in the fridge
Using olive oil will produce the best results
When ready to use remove from fridge and allow to heat to room temperature until the oil becomes fluid again.

Cherry Tomato Confit with Garlic