Capture the taste of summer with Heirloom Cherry Tomato Confit. Fresh rainbow cherry tomatoes star in this slow roasted, jammy tomato spread recipe. Feature this bright tomato confit with our Italian Charcuterie Platter and with toasted slice of our Easy Classic French Baguettes to really impress your guests.
Why You'll Love This Cherry Tomato Confit Recipe
This recipe for tomato confit is as easy as roasting a tray of vegetables until they are tender soft. I love making the rainbow colors version, but any color of cherry tomatoes work wonderfully to make this.
Confits, jams, preserves, and pickles are a great way to 'put up' your excess garden produce. Tomato confit would be a perfect Holiday or housewarming gift to pass out during the winter.
- Rich & Savory Flavor: The slow-cooking process intensifies the natural sweetness of the tomatoes and infuses them with the fragrance of herbs.
- Effortlessly Versatile: Use the confit as a topping for pasta, pizzas, salads, or toast, or even as a base for sauces and dips.
- Long-Lasting Freshness: Store the confit in olive oil for up to 2 weeks, ensuring you have bursts of summer flavor on hand year-round.
- Simple & Easy to Make: Requires minimal preparation and can be customized with your favorite herbs and spices.
Ingredients Overview
Select firm, fully ripe, multicolored cherry tomatoes. The heirloom tomatoes come with a range of green, yellow, orange, and scarlet. Rinse them and put them in a large bowl.
Simple seasoning with salt and black pepper enhances the natural sweetness of the tomatoes as they soften into a rich, versatile preserve.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Cherry Tomato Confit
This recipe features vibrant heirloom multi-color cherry tomatoes slow-cooked in a generous amount of olive oil and a splash of balsamic vinegar. The mixture is infused with aromatic sliced garlic and fresh basil leaves to create a fragrant, savory base.
Step 1: Season the tomatoes with some fresh ground pepper, slivered garlic, and the salt. Toss with the olive oil and balsamic vinegar.
Step 2: Pour the bowl of seasoned cherry tomatoes and seasonings onto an aluminum foil lined rimmed baking sheet. Spread evenly.
When you open the oven you will smell pure summer! These tomatoes smell and look so beautiful. The slow roasted cherry tomatoes will be about half the volume as when they were fresh.
Step 3: Roast in the oven until soft and tender.
Step 4: Transfer the slow roasted cherry tomatoes, garlic, and herbs into a bowl to cool.
Step 5: Fill small 4 oz or 8 oz Ball canning jars with the tomato confit up to 2 inches from rim (or 1 inch below fill level). Top off with olive oil so that the cherry tomato confit is below the oil. This seals off the air and preserves the confit for up to a month in the refrigerator.
Pro Tip
For long term storage, freeze or hot water bath process to store in your pantry. Use the Hot Water Bath Method to store these jars in your pantry. The Ball Canning website has step by step instructions on this canning, or preservation method.
Serving Suggestions
Serve tomato confit on top of our Herbed Goat Cheese Spread, or use as a condiment on your charcuterie board. Heirloom cherry tomatoes look so vibrant in their jars.
Hang a twine or raffia tag with the date made and the variety you make, and use them for gifts.
Substitutions and Variations
To customize your cherry tomato confit based on what you have in your pantry or your personal taste, here are some helpful substitutions and variations:
- Tomato swaps: Use grape tomatoes for a similar bite, or try halved plum and Campari tomatoes for a jamier texture that breaks down more during the slow roast.
- Vinegar alternatives: Replace the balsamic with red wine vinegar or apple cider vinegar mixed with a half-teaspoon of sugar to mimic that signature sweet-tangy profile.
- Herb variations: Substitute fresh basil with hardy herbs like fresh thyme, rosemary, or oregano, which can withstand the long cooking time without turning bitter.
- Oil options: Switch from olive oil to a neutral oil like avocado or grapeseed oil if you want the flavor of the tomatoes and garlic to be the primary focus.
- Sweetness boost: Add a teaspoon of honey or brown sugar if your tomatoes are out of season or a bit tart to help caramelize the juices.
- Spicy kick: Toss in a pinch of red pepper flakes or sliced shallots along with the garlic for added depth and a subtle heat.
- Stovetop method: Instead of using the oven, you can simmer the ingredients in a Dutch oven on the lowest heat setting for about 45-60 minutes until the tomatoes blister.
Tips for Success
Here are some tips for success to ensure your Cherry Tomato Confit turns out perfectly:
- Long Term Storage: Use the Hot Water Process method to store these in your pantry.
- Submerge the tomatoes: Ensure the olive oil completely covers the tomatoes in the baking dish to prevent them from drying out or burning during the slow roasting process.
- Low and slow: Use a low oven temperature to allow the tomatoes to gently blister and release their juices without the garlic becoming bitter or scorched.
- Preserve the aromatics: Tuck the fresh basil leaves beneath the tomatoes or under the oil surface so they infuse the liquid without turning brown or crispy too quickly.
- Choose the right dish: Use a baking dish that fits the tomatoes snugly in a single or double layer so you don't need an excessive amount of oil to submerge them.
- Cool before storing: Let the confit cool to room temperature before transferring it to a glass jar to maintain the best texture and safety for refrigeration.
Storage Options
Here is how I store leftovers when making this recipe:
- Refrigeration method: Keep the jar in the refrigerator for up to two weeks, though the oil may solidify when cold and will need a few minutes at room temperature to liquefy again.
- Shelf Stable Storage method: Use the Hot Water Process method to store these in your pantry.
- Freezing options: Place the confit in freezer-safe containers or silicone molds for up to three months, making sure to leave space for the oil to expand as it freezes.
Related Recipes
- Slow Cooker Ham Dinner
- Blueberry Kale Crunch Salad
- Walnut Baklava
- Patriotic Fruit and Cheese Platter
Frequently Asked Questions
You can keep cherry tomato confit up to 1 month in your fridge and up to 3 months in your freezer. Be sure to top off the jar of confit with olive oil to seal it from the air. The olive oil will harden and solidify in the fridge/freezer, so bring to room temperature before serving.
There is no need to peel the tomatoes, as the skins soften significantly and hold the "jammy" center together. For the garlic, most recipes recommend peeling and slicing or crushing the cloves to ensure the flavor infuses deeply into the oil.
While both involve heat and oil, they are quite different. Roasted tomatoes are cooked at high heat (usually 400°F) for a short time to caramelize and char the skins, whereas confit is cooked "low and slow" (around 200°F-300°F) submerged in oil to create a silky, jammy texture.
The leftover oil is liquid gold infused with garlic, basil, and tomato flavors. You can use it as a base for salad dressings, a finishing oil for grilled fish or chicken, or even as the cooking fat for scrambled eggs and sautéed vegetables.
High-quality extra virgin olive oil naturally solidifies and becomes cloudy when chilled. This is completely normal and does not mean the confit has gone bad; simply leave the jar at room temperature for about 15-20 minutes or gently warm a portion to return it to a liquid state.
Since garlic in oil can be a risk for botulism if left at room temperature, it is critical to refrigerate or hot water process your confit immediately once it has cooled. Using a splash of balsamic vinegar (as in your recipe) also adds acidity, which helps create a safer environment for short-term storage.
Easy Snack Recipes
Get The Recipe!
Heirloom Cherry Tomato Confit
Equipment
- Small Bail Jars
- 8 oz rounded Ball Canning Jars
Ingredients
- 4 pints multi color heirloom cherry tomatoes
- 6 cloves garlic, slivered
- 6 fresh basil leaves, cut into slivers
- ¼ cup olive oil (for roasting)
- ⅛ cup thick balsamic glaze
- 1 teaspoon salt
- ¼ teaspoon cracked pepper
- olive oil for topping off jars
Instructions
- Preheat oven to 400° F. Line a rimmed baking sheet with aluminum foil.
- Rinse the cherry tomatoes in a colander and shake excess water off. Transfer to a bowl. Add the slivered garlic, basil, olive oil for roasting, balsamic glaze, salt, and cracked pepper. Toss and then spread evenly on the baking sheet.4 pints multi color heirloom cherry tomatoes, 6 cloves garlic, slivered, 6 fresh basil leaves, cut into slivers, ¼ cup olive oil (for roasting), ⅛ cup thick balsamic glaze, 1 teaspoon salt, ¼ teaspoon cracked pepper
- Bake 45 minutes, checking occasionally, until the tomatoes and garlic are wrinkled, collapsed, and fragrant.
- Remove baking sheet from the oven and let cool for 10 minutes. Transfer the roasted tomato mixture into a bowl or fill small jars. Fill so that you have at least 1" head space, and top off with olive oil so the tomato confit is sealed from air.olive oil for topping off jars
- Store in your refrigerator up to 1 month, freezer 3 months. Alternatively, use the link in the notes to get the Ball Canning instructions for Hot Water Bath method of canning and store in your pantry up to 18 months.
Notes
- Long Term Storage: Use the Hot Water Process method to store these in your pantry.
- Submerge the tomatoes: Ensure the olive oil completely covers the tomatoes in the baking dish to prevent them from drying out or burning during the slow roasting process.
- Low and slow: Use a low oven temperature to allow the tomatoes to gently blister and release their juices without the garlic becoming bitter or scorched.
- Preserve the aromatics: Tuck the fresh basil leaves beneath the tomatoes or under the oil surface so they infuse the liquid without turning brown or crispy too quickly.
- Choose the right dish: Use a baking dish that fits the tomatoes snugly in a single or double layer so you don't need an excessive amount of oil to submerge them.
- Cool before storing: Let the confit cool to room temperature before transferring it to a glass jar to maintain the best texture and safety for refrigeration.
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