Tomato Confit

  • PrepTime: 10 Mins
  • CookTime: 2 Hrs
  • TotalTime: 2 Hrs 10 Mins


  1. 2 cups olive oil
  2. 1 tablespoon balsamic vinegar
  3. 1 tablespoon kosher salt
  4. 2 teaspoons granulated sugar, or brown sugar
  5. 1 pound cherry tomatoes, about 3 cups
  6. 3 garlic cloves, coarsely chopped
  7. 5 to 10 sprigs fresh thyme


  1. Gather the ingredients.Position a rack in the center of the oven and heat to 250 F.
  2. In a medium bowl, whisk together the oil, vinegar, salt, and sugar.
  3. Leave the vines on the tomatoes if you wish, or you can remove them. Add the the tomatoes, garlic, and thyme to a 2 3/4 (9 1/2 x 7 1/2 x 3-inch) baking dish. Pour the oil mixture over the tomatoes.
  4. Bake, uncovered, until the tomatoes have wrinkled and softened, but have not totally burst, 1 1/2 to 2 hours.
  5. Let cool to room temperature, and serve.


  1. Grill some bread, slather it with some ricotta or mascarpone cheese and then top with some of the confit. 
  2. Toss some of the tomatoes and olive oil with freshly cooked pasta. Sprinkle with a bit of freshly grated Parmesan cheese. Pecorino Romano also works well. 
  3. Use the tomatoes as a condiment for grilled chicken or fish. 
  4. Add the tomatoes to a fresh arugula salad, or alongside freshly sliced mozzarella, and then top with chopped fresh herbs. 
  5. Try using an infused olive oil (such as lemon or garlic) for even more flavor. 
  6. If you have leftover olive oil you can also store it in the refrigerator and use it for cooking or in salads.