Thyme & Garlic Tomato Confit

Tomato confit is one of those recipes that feels almost magical in its simplicity. Given enough time and a generous pour of olive oil, tomatoes soften, sweeten, and become something entirely new.

I return to it every summer when tomatoes are at their peak. Spoon it over toast, tuck it alongside eggs, or set it out for guests and watch it disappear. It brings a little brightness to everything it touches.

Part of the Juneteenth Brunch Menu: Serve alongside the Roasted Red Pepper & Herb Frittata, and Buttermilk Biscuits for a gathering-inspired summer meal.

A Little Kitchen Magic

Tomato confit is a French-inspired technique that gently cooks tomatoes in olive oil until they soften and become rich, silky, and intensely flavorful.

While it sounds elegant, it’s one of the easiest recipes you can make. The oven does most of the work while the tomatoes slowly transform into something that feels much greater than the sum of its parts.

This recipe uses cherry or grape tomatoes, fresh thyme, garlic, and a touch of red pepper for warmth.

Why It Earns a Spot in Rotation

Tomato confit is incredibly versatile. Spoon it over toast, tuck it into sandwiches, serve it alongside eggs, or add it to a cheese board.

The olive oil becomes infused with tomato, garlic, and herbs, making it just as valuable as the tomatoes themselves.

Because it can be prepared ahead of time, it’s also an excellent recipe for entertaining.

Bring It to the Table

Serve over toasted sourdough, warm biscuits, scrambled eggs, or grilled vegetables. The confit pairs beautifully with a simple herb frittata and makes an easy addition to summer gatherings.

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Thyme & Garlic Tomato Confit

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Description

Slow-roasted tomatoes, garlic, and thyme transformed into a silky, flavor-packed confit. A simple way to bring a little summer to the table.

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• 1 pound cherry and/or grape tomatoes
• At least 1/2 cup extra-virgin olive oil, or enough to mostly cover the tomatoes
• 1 teaspoon kosher salt
• 3–4 sprigs fresh thyme
• 4–6 garlic cloves, peeled
• 1/2 teaspoon crushed red pepper flakes

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Instructions

1. Preheat the oven to 275°F.
2. Place the tomatoes, garlic cloves, thyme sprigs, salt, and red pepper flakes in a small baking dish or oven-safe skillet.
3. Pour the olive oil over the mixture, ensuring the tomatoes are mostly submerged.
4. Transfer to the oven and roast for 1½ to 2 hours, until the tomatoes are soft, wrinkled, and beginning to burst.
5. Remove from the oven and allow to cool slightly.
6. Serve warm or at room temperature spooned over toast, eggs, grilled vegetables, pasta, or cheese boards.
7. Store in an airtight container in the refrigerator for up to 1 week.

Notes

Notes:

• Any combination of cherry or grape tomatoes works well here.
• The tomatoes should be mostly submerged in oil while roasting. Add additional olive oil if needed.
• Store refrigerated for up to 1 week.

Serving Suggestions

• Spoon over toasted sourdough or warm biscuits.
• Serve alongside an herb frittata for brunch.
• Toss with pasta, white beans, or roasted vegetables.
• Add to a cheese board with soft cheeses and crackers.
• Save the infused oil—it is delicious drizzled over toast, eggs, vegetables, or salads.

• Prep Time: 10
• Cook Time: 90-120
• Category: condiments
• Method: Roast