Easy Tomato Confit Recipe

Tomato confit in a white skillet with dried oregano and garlic cloves.

5 from 1 vote

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.

Prep Time5

Cook Time1

Total Time1 5

Course: Appetizer

Cuisine: Mediterranean

Servings:

Calories: 273kcal

Author: Jami Powell

Equipment

12-inch skillet
Wooden spoon or silicone spatula
Measuring cups and spoons
Knife or garlic press

Ingredients

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.

Video

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