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Cherry Tomatoes Confit

Course: Side Dish
Cuisine: Mediterranean, Vegan
Keyword: Food Recipes, Pleasures, Sauces


  • 1.5 kgs ripened Cherry Tomatoes
  • EVOO , (Extra Virgin Olive Oil), enough to cover by 2/3 the tomatoes
  • 1 head Garlic , cut in half
  • 5 sprigs fresh Rosemary , home grown
  • 1 bunch fresh Thyme , home grown
  • Sea Salt
  • freshly ground Black Pepper


  • Preheat the oven to 125 degrees C, air circulation, rack in the middle.
  • In a large rectangular non-stick oven dish add the tomatoes, garlic, rosemary and thyme, add the oil to cover 2/3 of the tomatoes, and season with salt and pepper, and add in the oven.
  • Every 30-40 minutes take out the dish from the oven and gently move the tomatoes.
  • After 3 hours take the dish out of the oven and let cool for about 1 hour. After that discard the springs and garlic and gently pick with spoon the tomatoes one by one and place on the coarse mesh strainer inside a bowl.
  • The oil gathered from the strainer needs to go again through a fine mesh this time.
  • Once all the oil was strained either use the tomatoes as you like otherwise place them in a sterilized airtight glass jar or plastic container and cover them with the oil. Any remaining oil can be used for other cooking purposes.