Luscious Tomato Confit

You know how much I like to add flavour to my dishes. And this cherry tomato confit recipe made with garlic does just that. This luscious tomato confit is so easy to make – one pot is all you need.

You will want to put it on wraps, sandwiches, pasta, salads, pizza, dips and more – I add this to everything and you will too!

Why you will love this tomato confit

Flavour – Cherry tomatoes, garlic, and thyme – need I say more?  Adding these together brings out the best parts of each ingredient.

Versatile – You will want to put this cherry tomato confit on everything. And the best part is – you can! Add it to a dip, on top of pizza, your favourite wraps, sandwiches, and more.

Long-Lasting – This tomato confit is perfect to make and keep in your fridge and will last up to two to three weeks.

Ingredient Notes

Cherry Tomatoes: Despite botanically being a fruit, it’s generally eaten and prepared like a vegetable. Cherry tomatoes are amazing because they are small but nutrient-packed and rich in antioxidants.

Thyme: Thyme is a classic herb that is high in vitamin C and its flavour is very earthy and a little bit sweet which is what makes this tomato confit so luscious.

How to Make This Luscious Tomato Confit

1. To a medium-large sized saucepan/pot add all of the ingredients and over low (do not boil) for around 30 minutes until tomatoes are perfectly tender.
2. Use a slotted spoon to transfer the tomatoes and garlic to a large jar and store for up to 3 – 4 months in the fridge.

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Delicious, Buttery Garlic Confit

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Luscious Tomato Confit

4.75 from 4 votes

This cherry tomato confit recipe made with garlic and thyme is so easy to make and packed with flavour - one pot is all you need.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Vegan

Cuisine Vegan, Mediterranean-Inspired, Vegetarian, Dairy-Free, Gluten-Free

Servings 1 large jar- 40 servings

Calories 122 kcal

Ingredients

  

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• 3 cups cherry tomatoes
• 10 garlic cloves half peeled/half unpeeled
• 1 tbsp. black peppercorns
• 2 bay leaves
• 8 – 10 sprigs of thyme
• 2 ½ cups olive oil
• Pinch of salt

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Instructions

 

• To a medium-large sized saucepan/pot add all of the ingredients and over low (do not boil) for around 30 minutes until tomatoes are perfectly tender.
• Use a slotted spoon to transfer the tomatoes and garlic to a large jar and store for up to 3 – 4 months in the fridge.

Video

Notes

Refrigerate the confit immediately once cooled. It will last between 2 – 3 weeks, but I’m sure you’ll finish it sooner. ☺ 

Add this tomato confit in salads, dips, sauces, sandwiches, ANYTHING! You can add this to the top of homemade pizza! YUM!

Don’t throw away the extra infused oil- be sure to use it in your dressings, sauces, marinades, and even sautéing veggies!

Nutrition

Serving: 40 | Calories: 122kcal | Carbohydrates: 0.4g | Protein: 0.1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1.5g | Sodium: 0.2mg | Fiber: 0.1g

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