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Easy Tomato Confit

Sweet summer tomatoes are slow cooked in the oven with olive oil, garlic, crushed red pepper and a handful of fresh thyme.  
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Appetizer
Servings: 12
Author: Tricia


  • 3 pounds grape or cherry tomatoes
  • 1/2 cup olive oil
  • 1 teaspoon coarse salt
  • 1 teaspoon fresh ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon granulated sugar
  • 12 cloves garlic, sliced or crushed (less is cloves are large)
  • handful of fresh, tender thyme sprigs


  • Preheat oven to 275 degrees.  Spread the tomatoes on a large rimmed baking sheet.  They should just about fill the pan in a single layer.  Drizzle with the olive oil and sprinkle with the salt, pepper, crushed red pepper, and sugar.  Toss gently to coat.  
  • Add the garlic to the pan making sure it is in the olive oil.  If the oil does not cover the bottom of the pan, add a little more so there are no dry spots.  Add the thyme sprigs under the tomatoes so they are also in the oil.  Bake for 1 1/2 to 2 hours or until some of the tomatoes have burst.
  • Cool to room temperature.  Spoon the tomatoes into jars, discard the thyme sprigs, then pour the garlic, oil and any tomato juices into the jars to cover the tomatoes.  
  • Store in the refrigerator for up to two weeks or freeze for up to two months.  Serve as a topping for bruschetta, with goat cheese or ricotta.  Use as a topping for pizzas, or toss with hot pasta for a delicious dinner.  Great on grilled cheese sandwiches too!


Thanks Cooking Light for the inspiration!