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Tomato Confit

Cook Time 3 hours
Servings 1 batch


  • A bunch of cherry or grape tomatoes
  • A few cloves of garlic, peeled
  • A few sprigs of fresh thyme
  • A few glugs of good olive oil
  • Salt, a few pinches


  1. Preheat the oven to 300. Add the tomatoes, garlic cloves, sprigs of thyme, a few glugs of olive oil and salt to a baking dish. You only need the oil to go up about halfway to the middles of the tomatoes.

  2. Slow roast in your oven for about 2 1/2 to 3 hours, until the tomatoes are bursting and the oil is bubbly.

  3. Remove the thyme sprigs (but keep the garlic!) and store in an airtight container in the refrigerator for about 2 weeks. Bring to room temperature before serving. Enjoy!