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+ servings
tomato confit in a jar and in a roasting tin

How To Make Tomato Confit

Course: Side
Cuisine: Italian
Keyword: dairy-free, gluten-free, side, tomatoes
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 10
Delicious, slowly cooked to perfection and packed with tons of flavour, Tomato Confit can elevate almost any kind of meal and they require just 2 minutes prep! Naturally dairy-free, gluten-free and vegan.
Print Recipe


  • 450 gr high-quality cherry tomatoes (1 lb)
  • 3 garlic cloves grated
  • 7-8 sprigs fresh thyme
  • 2 tsp demerara sugar
  • Extra-virgin olive oil
  • sea salt I used Maldon sea salt flakes & black pepper
  • 1 tsp high-quality balsamic vinegar


  • Arrange the cherry tomatoes and grated garlic on a baking dish and tuck thyme sprigs around. Drizzle generously with olive oil, until the tomatoes are half-way submerged.
  • Sprinkle with sugar and season with salt & pepper to taste. Add the balsamic vinegar and toss gently to coat.
  • Bake at 130C/260F until tomatoes are wrinkly but not all have burst, abut 1-½ to 2 hours.
  • Once ready, remove the tomatoes from the oven and cool at room temperature.
  • Store in airtight containers, topping the tomatoes with their cooking oil (add extra olive oil if necessary). Store in the fridge for up to 2 weeks.