top of page

Cherry Tomato Confit

This recipe takes some time but the end result is worth it! This is the perfect recipe for hosting friends and family and a great way to use your cherry tomatoes and garlic. This will store in the refrigerator for 1-2 weeks, but could store for up to a month.

Prep Time: 15 minutes | Cook Time: 1 Hour


  • 2 pints cherry tomatoes (you could use less tomatoes and make a smaller dish)

  • 2 heads garlic sliced in half (unpeeled)

  • 2 large shallots, peeled and sliced in half (we didn't have shallots, so I just used our yellow onions)

  • A handful of fresh herbs of your choice (we used oregano and thyme, but you could also use basil, sage, rosemary, etc.)

  • Salt and Pepper


  1. Preheat oven to 400.  Place tomatoes in a large baking dish with deep sides.  Add your head of garlic cut side up (just put them anywhere) and the shallots.  Just nestle them in there.

  2. Cover with olive oil, making sure to almost reach the tops of the tomatoes (you can use a cheaper olive oil for this since it does take a bit)

  3. Sprinkle with kosher salt and black pepper.

  4. Top with your fresh herbs (no need to push into the olive oil, just lay them on top)

  5. Roast for 1 hour, or until the garlic and shallots have become softs, and the tomatoes have browned on top.  Let cool slightly

  6. Gently squeeze your garlic cloves out of the peel and into the tomatoes and oil (this part is a little hot, but much quicker than if you were to peel it in advance), discard your peels.  

  7. Serve on crusty bread, crackers, cheese, meats, etc. (we did a cream cheese smear over bread with the confit on top)


bottom of page