Embrace Summer Flavors: The Ultimate Guide to Making Cherry Tomato Confit
Summer is a season of abundance, and few ingredients capture its essence quite like sun-ripened cherry tomatoes. While delicious fresh, they truly transform into something extraordinary when slow-cooked into a luscious Cherry Tomato Confit. This versatile delicacy, celebrated for its deep, intensified flavor and silky texture, is surprisingly easy to make and destined to become your favorite culinary secret weapon. From breakfast to dinner, a jar of homemade confit elevates countless dishes with its gourmet touch.
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For many, summer means embracing the vibrant produce found at local farm markets. Living in the North East, where the peak season for fresh, local tomatoes and corn is fleeting, I make it a point to savor every moment and fill my basket whenever possible. There’s an unparalleled joy in connecting with the source of your food, supporting local farmers, and bringing home ingredients bursting with natural flavor.
Just recently, during a visit to the charming, family-owned Bridgepoint Run Farm in New Jersey, I stumbled upon a truly spectacular bounty of cherry tomatoes. Their vibrant colors – a mix of deep reds, sunny yellows, and cheerful oranges – were an instant inspiration. I knew immediately that these beauties were destined for a glorious batch of homemade Cherry Tomato Confit, a dish that perfectly captures the sun-drenched sweetness of summer.
What Exactly is Tomato Confit? Unveiling a Timeless Culinary Technique
The term “confit” (pronounced kon-FEE) refers to a classic culinary method of slow-cooking and preservation, with roots stretching back centuries. While traditionally associated with meat preparations like the renowned duck confit, this technique can be beautifully applied to fruits and vegetables, transforming them into intensely flavorful delights. The essence of confit lies in gently cooking ingredients submerged in fat—typically oil for vegetables or fruit, and animal fat for meats—at a low temperature for an extended period.
In the context of tomato confit, this involves slowly simmering cherry tomatoes in quality olive oil, often infused with aromatic companions like garlic and fresh herbs. Over several hours, this gentle cooking process allows the tomatoes to slowly release their natural juices into the oil, while their internal structure breaks down and their flavors become incredibly concentrated. The result is a tomato that is wonderfully soft, with a luscious, jam-like center, encased in an oil richly flavored with tomato essence, garlic, and herbs. Like its meaty counterpart, once cooled, these exquisite tomatoes are stored submerged in their fragrant cooking oil, ensuring they remain succulent and deeply flavorful. It’s a method that turns simple ingredients into something truly extraordinary.
Why You Should Make Cherry Tomato Confit
Beyond its delicious taste, there are numerous reasons why Cherry Tomato Confit deserves a place in your culinary repertoire:
- Unforgettable Flavor Boost: The slow roasting intensifies the natural sweetness and umami of the tomatoes, creating a flavor profile far more complex than raw or quickly cooked tomatoes.
- Versatility in the Kitchen: This confit is a true chameleon, enhancing everything from simple toast to elaborate pasta dishes. It’s an instant upgrade for almost any meal.
- Effortless Elegance: Despite its gourmet appeal, the actual preparation is largely hands-off. Once in the oven, the magic happens with minimal intervention from you.
- Extended Shelf Life: Storing the tomatoes submerged in the infused olive oil provides a natural way to extend their freshness beyond typical refrigeration, allowing you to enjoy summer’s bounty for longer.
- Infused Oil Bonus: Don’t forget the byproduct! The rich, flavorful olive oil left after the confit is perfect for dressings, marinades, or simply dipping crusty bread.
Gathering Your Ingredients: Simplicity Meets Flavor
The beauty of this easy cherry tomato confit recipe lies in its straightforward ingredient list. However, there’s ample room to customize the flavors to your liking, and of course, to feature the freshest and most vibrant produce available at your local market.
Cherry Tomatoes: The Star of the Show
For a visually stunning and flavor-diverse confit, I highly recommend using a mix of red, yellow, and orange cherry tomatoes. Each color often brings a subtle difference in sweetness and acidity, contributing to a more complex final product. That said, any single variety will yield delicious results. Aim for plump cherry tomatoes, ideally around 1-inch in diameter, as they hold up well during the slow cooking process and achieve that perfect jammy texture. If you opt for smaller varieties, like grape tomatoes, be mindful that their shorter cooking time might require a slight adjustment to prevent overcooking.
The quality of your tomatoes is paramount. Peak-season tomatoes are inherently sweet and flavorful. If you find yourself working with early-season tomatoes, or those that taste a little tart when eaten raw, a small pinch of sugar (about ½ to 1 teaspoon) added during seasoning can help balance their flavor as they cook.
Garlic: The Aromatic Companion
Garlic is non-negotiable in confit. I prefer using whole, peeled garlic cloves that have been gently smashed. Smashing them releases their fragrant oils without mincing them, which can lead to burnt bits during the long cooking process. For about 2-1/2 pounds of tomatoes, four large garlic cloves provide a robust, yet balanced, flavor. Feel free to adjust this quantity based on your personal love for garlic – more for an intense aroma, less for a subtle background note.
Extra-virgin Olive Oil: The Flavor Infuser and Preserver
You’ll need approximately one cup of good quality extra-virgin olive oil for this recipe, with a little extra on hand for storage if needed. While there’s no need to reach for your absolute most expensive bottle, choose an oil with a pleasant, fruity flavor, as it will become deeply infused with the essence of the tomatoes, garlic, and herbs. It may seem like a generous amount of oil, but remember its dual role: it’s not just for cooking, but also for preserving the tomatoes by completely submerging them for storage. This ensures their longevity and keeps them moist and flavorful.
Seasonings, Fresh Herbs, and Lemon Zest: The Finishing Touches
With the tomatoes being the undisputed stars, the supporting seasonings should remain simple and complementary. You’ll need kosher salt or a fine-flaked sea salt, along with freshly-cracked black pepper. For those who appreciate a gentle warmth, a sprinkle of crushed red pepper flakes can add a wonderful subtle heat in the background, without overpowering the delicate tomato flavor.
Fresh herbs are essential for elevating the confit. For the batch pictured, I used fragrant basil leaves and thyme straight from my garden. However, this recipe is incredibly adaptable to your favorite herbs. A sprig of fresh rosemary imparts an earthy, piney note, while fresh oregano leaves lend a classic Mediterranean aroma. Experiment to find your perfect combination!
Finally, the bright zest of a lemon adds a beautiful counterpoint to the deep, rich flavors of the confit. It provides a touch of acidity and freshness that truly awakens the palate. If you prefer your confit without this citrusy lift, it can be easily omitted.
Mastering the Method: How to Make Perfect Cherry Tomato Confit
You’ll be delighted to discover that preparing homemade cherry tomato confit is remarkably straightforward. This technique is almost entirely hands-off, requiring minimal effort for maximum flavor payoff. The key is patience and a low, slow cooking temperature.
Start by preheating your oven to a gentle 250 degrees F (120 degrees C). Arrange your washed whole cherry tomatoes and smashed garlic cloves in a single layer within a suitable baking dish. This even distribution is crucial for uniform cooking. A 13×9 inch baking dish or a 3-quart gratin works perfectly, providing ample surface area for the tomatoes to spread out. Sprinkle the lemon zest evenly over the tomatoes. Next, pour enough extra-virgin olive oil into the dish to submerge the tomatoes about halfway. Nestle your chosen fresh herbs amongst the tomatoes, then season everything generously with kosher salt and freshly ground black pepper.
And that’s it for your active involvement! Your primary task is now complete. Carefully transfer the dish to the preheated oven and let the magic unfold. The tomatoes will slow-roast for approximately 1-1/2 to 2 hours. The exact cooking time will vary slightly depending on the size and moisture content of your specific cherry tomatoes. This is the “waiting game” phase, where the confit works its enchanting transformation.
A word of caution: as the tomatoes gently cook, your kitchen will fill with an utterly amazing, tantalizing aroma – a heavenly blend of sweet tomatoes, savory garlic, and fresh herbs. The temptation to peek into the oven or even dive in with a piece of crusty bread before it’s ready will be incredibly strong. Resist this urge! Patience is truly a virtue here, leading to the best possible confit.
The confit is perfectly ready when the tomatoes are wonderfully soft, their skins appear delightfully wrinkled, and they are just beginning to gently burst in a few areas. It’s crucial not to overcook the cherry tomatoes to the point where they completely disintegrate or fall apart. The goal is to retain their shape as much as possible, allowing you to bite into a whole, luscious tomato with that irresistible jammy center we discussed earlier. Once cooked to perfection, remove the dish from the oven and allow the confit to cool completely in its oil at room temperature before you consider storing or serving it.
Storage & Serving: Maximizing Your Confit Experience
Proper storage is key to enjoying your homemade cherry tomato confit. I recommend storing your finished confit in clean, airtight glass jars, such as those from Weck or Kliner. When filling the jars, ensure you leave enough space at the top to completely submerge the tomatoes. It’s important that they are covered by at least 1/4- to 1/2-inch of the seasoned cooking oil. This oil layer acts as a barrier, protecting the tomatoes and extending their freshness. Tightly covered and refrigerated, cherry tomato confit keeps beautifully for about 5 days. Please note that due to its preparation method, this recipe is not suitable for canning and does not freeze well. Always retrieve tomatoes using a clean utensil to maintain freshness.
Limitless Culinary Uses for Cherry Tomato Confit
Once you have a jar of this golden, flavorful confit, you’ll find endless ways to incorporate it into your meals. Its rich, concentrated flavor and jammy texture make it an incredibly versatile ingredient. Here are some of our favorite ways to enjoy cherry tomato confit, transforming everyday dishes into gourmet experiences:
- Elevate Pasta Dishes: Toss the warm tomatoes and their exquisite infused oil with your favorite pasta for a quick, elegant, and deeply flavorful dinner. Chop a clove or two of the confit garlic and mix it in for an extra punch.
- Creamy Polenta Topping: Spoon generous dollops of confit over creamy, warm polenta for a comforting and sophisticated side or light meal.
- Gourmet Risotto Cakes: Add a burst of Mediterranean flavor by dolloping confit onto crispy, pan-fried risotto cakes.
- Bruschetta & Tartines: Create stunning appetizers by spreading whipped ricotta, burrata, or fresh goat cheese onto grilled artisan bread, then topping with the glistening confit. For an extra layer of flavor, add a slice of Prosciutto di Parma.
- Simple Protein Topping: Transform plain chicken, baked fish, or grilled pork chops into a memorable meal by using the confit as an easy, flavorful topping.
- Impressive Mezze or Cheese Board: Serve a bowl of confit as part of a vibrant mezze platter or alongside an elegant summer cheese and charcuterie board. (For more ideas, check out my tips for making the Ultimate Cheese Board!)
- Breakfast & Brunch Brilliance: Serve them alongside soft scrambled eggs, or use them to top an egg sandwich for an elevated breakfast or brunch experience.
- Straight from the Jar: For a simple, pure indulgence, simply enjoy a spoonful straight from the jar – it’s that good! (Your secret’s safe with me.)
And remember, the flavorful confit oil is a treasure in itself! Infused with the essence of garlic, herbs, and sweet tomatoes, it makes an absolutely fantastic base for salad vinaigrettes, a flavorful dip for crusty bread, or a wonderful cooking oil for sautéing vegetables.
Cherry Tomato Confit
Ingredients
- 2-1/2 pounds cherry tomatoes (a mix of red, yellow, and orange, if desired)
- 4 large garlic cloves , smashed and peeled
- 1-1/2 teaspoons finely grated lemon zest
- 1 cup extra virgin olive oil (plus additional, if needed)
- 1 teaspoon kosher or fine-flaked sea salt
- ¼ teaspoon freshly-ground black pepper
- 10-12 fresh basil leaves
- 3 sprigs thyme
Instructions
- Preheat oven to 250 degrees F (120°C). Place cherry tomatoes and garlic cloves in a single layer in a 3-quart baking dish (approximately 13 x 9 inches) or gratin. Sprinkle with lemon zest.
- Pour olive oil into the dish until it comes about halfway up the sides of the tomatoes. Season the tomatoes generously with salt and pepper, and add the herbs to the baking dish. (I like to nestle them between the tomatoes to infuse the oil better.)
- Bake, uncovered, for 1-1/2 to 2 hours (cooking time will depend on the size of the cherry tomatoes). The confit is ready when the tomatoes are soft, their skins look wrinkled, and they are just beginning to burst in some areas. Crucially, do not cook the tomatoes until they have fully burst; they should be soft, but still hold their shape and not be falling apart.
- Allow the tomatoes to cool completely in the pan at room temperature. Once cooled, carefully transfer them to airtight jars. Pour enough of the cooking oil over the tomatoes to ensure they are fully submerged by 1/4 to 1/2 inch. Store, tightly covered, in the refrigerator for up to 5 days. This recipe is not suitable for freezing or canning.
Notes
Variations and Substitutions
- If your tomatoes taste particularly tart, you can add about 1/2 to 1 teaspoon of granulated sugar to the dish when you season with salt and pepper. This helps to enhance their natural sweetness during cooking.
- For those who enjoy a subtle kick of heat, sprinkle the tomatoes with a few pinches of crushed red pepper flakes during the initial seasoning step.
- Feel free to substitute the basil and thyme with almost any of your favorite fresh herbs. A sprig of fresh rosemary adds an earthy depth, while fresh oregano leaves lend a distinctly Mediterranean aroma.
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.