Easy Tomato Confit Recipe

Why We Love This Recipe

• Minimal Prep: Just a few minutes of hands-on time make this easy to fit into busy weeknights or weekend prep.
• Stovetop Control: Cooking tomato confit gently on the stovetop gives better heat control than the oven and prevents burning.
• Versatile Uses: We spoon it over pasta, spread it on toast, and serve it with cheese boards or roasted meats.
• Make-Ahead Friendly: This recipe stores beautifully, making it ideal for meal prep, entertaining, or quick family meals.

Key Ingredients

This tomato confit recipe keeps things simple so the tomatoes can shine, with each ingredient playing a clear role in building slow-cooked depth.

• Grape or Cherry Tomatoes: We use small tomatoes because they hold their shape, cook evenly, and turn jammy without falling apart.
• Olive Oil: A good-quality olive oil gently poaches the tomatoes and infuses the flavor.
• Garlic Cloves: Lightly smashed garlic softens and sweetens as it cooks, adding mellow savoriness without a sharp bite.
• Dried Oregano or Fresh Herbs: Optional, but helpful for subtle herbal notes that pair well with Mediterranean-style dishes.
• Red Pepper Flakes: Just enough to add warmth, not heat, and completely optional for kid-friendly versions.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

• Olive Oil: Use avocado oil if needed, though olive oil provides the best flavor for confit.
• Oregano: Add fresh thyme, rosemary, or basil stems instead of oregano for a different herb profile.
• Spice: Omit red pepper flakes entirely or add a pinch of Aleppo pepper for milder heat.
• Presentation: Spoon over whipped feta, ricotta, or toasted sourdough for an appetizer-style dish.

How To Make this Easy Tomato Confit Recipe

STEP ONE: Prepare the Skillet

Add the tomatoes to a cold skillet in a single layer, then pour the olive oil over them.

STEP TWO: Begin the Gentle Simmer

Scatter in the garlic, herbs, and red pepper flakes, and season with salt and pepper.

STEP THREE: Slow Cook Until Jammy

Place the skillet over medium-low heat and bring to a soft simmer. The oil should barely bubble, never fry.

Cook uncovered, stirring gently every 10-15 minutes, until the tomatoes wrinkle, collapse, and release their juices into the oil.

STEP FOUR: Finish and Adjust

Lightly press some tomatoes to thicken the mixture, then cook a few minutes more until glossy and spoonable. Taste and adjust seasoning.

Storage

Store tomato confit in an airtight container in the refrigerator for 3 to 4 days, keeping the tomatoes fully covered in oil. Freeze in oil-covered portions for up to 3 months, then thaw overnight in the fridge and gently warm if desired.

Tomato Confit Recipe FAQs

📖 Recipe

Easy Tomato Confit Recipe

Jami Powell

This Easy Tomato Confit Recipe is a low-effort, stovetop-friendly, make-ahead favorite that turns grape or cherry tomatoes into soft, jammy bites, simmered gently in olive oil with garlic and herbs. It utilizes simple ingredients and a slow, gentle cooking method to concentrate flavor without the need for an oven, making it perfect for effortless entertaining.

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1x2x3x

Course Appetizer

Cuisine Mediterranean

Calories 1635 kcal

Ingredients

  

1x2x3x

• ▢ 2 pounds grape or cherry tomatoes
• ▢ ¾ cup olive oil enough to come about halfway up the tomatoes
• ▢ 6 to 8 medium garlic cloves lightly smashed
• ▢ 2 to 3 sprigs dried oregano optional
• ▢ ¼ teaspoon red pepper flakes optional
• ▢ ½ teaspoon kosher salt plus more to taste
• ▢ ¼ teaspoon freshly cracked black pepper

Instructions

 

• Add the tomatoes to a cold 12-inch skillet in a single layer. Pour in the olive oil. Scatter in the garlic, herbs, and red pepper flakes. Season with salt and pepper.
• Place the skillet over medium-low heat. Bring it to a soft, lazy simmer.
• Cook uncovered for 40-55 minutes, stirring gently every 10-15 minutes, until the tomatoes collapse, wrinkle, and the oil turns deep red.
• Lightly press some of the tomatoes with a spoon to release juices. Continue cooking 5-10 minutes, until thick, spoonable, and glossy. Taste and adjust salt if needed.

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Notes

Cooking Notes:

Keep the heat low and steady so the tomatoes gently soften in the oil without frying. Stir occasionally and watch the oil, not the clock, since slow bubbling is what creates that rich, jammy texture. Rushing the heat is the fastest way to scorch the garlic and lose flavor.

Tips for Best Results:

• Keep the heat at a gentle simmer so the tomatoes slowly collapse instead of frying.
• Stir carefully every 10-15 minutes to help the tomatoes soften while staying mostly intact.
• Let the garlic cook slowly from a cold start so it turns sweet, not bitter.
• Allow the confit to thicken naturally at the end instead of increasing the heat to speed things up.

How to Know It’s Ready:

The tomatoes should be wrinkled and collapsed, with a deep red, glossy oil surrounding them. When pressed lightly, they release juices and look spoonable rather than watery.

Nutrition

Calories: 1635kcalCarbohydrates: 45gProtein: 10gFat: 164gSaturated Fat: 23gPolyunsaturated Fat: 18gMonounsaturated Fat: 119gSodium: 1224mgPotassium: 2291mgFiber: 13gSugar: 24gVitamin A: 7777IUVitamin C: 130mgCalcium: 193mgIron: 5mg

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