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Tomato Garlic Confit

5 from 2 votes
Oshrit Abergil
Immerse your senses in the rich aroma of this slow-cooked tomato garlic confit, harmoniously blended with the finest olive oil.
Prep Time :5 minutes
Cook Time :40 minutes
Total Time :45 minutes
Servings: 4


  • Medium size deep baking pan


  • 10 garlic cloves
  • 10 cherry tomatoes, halved
  • 2 thyme sprigs
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • ~2 cups olive oil, or more to cover
  • Drizzle of date syrup/maple syrup


Oven method:

  • Preheat the oven to 355 F (180 C). Place the garlic and tomatoes in a deep baking pan facing up. Completely cover with olive oil, then add the thyme, date syrup, salt and pepper and bake for about 30 minutes. Increase the temperature to 390 F (200 C) and transfer to the grill program for another 3-4 minutes, or until the tomatoes brown.

Gas stove method:

  • Arrange the tomatoes in a pot facing down. Add the garlic and cover with olive oil. Add the thyme, salt, date syrup and pepper. Turn on the heat on medium and cook until it starts to bubble. Lower the heat to medium-low and let it cook for about 35 minutes, until the garlic and tomatoes brown.
  • Let cool off and transfer to a jar or a plate, if you intend to eat it right away. Serve with focaccia and goat cheese for an amazing bite!


Tomato Garlic Confit recipe
Credit: Oshrit Abergil

How to store the tomato garlic confit safely?

To safely store tomato garlic confit, first, let it cool completely. Transfer the mixture into an airtight container, ensuring the tomatoes and garlic are fully submerged in the oil. Refrigerate promptly and use within 1-2 weeks. For longer-term storage, freeze the confit in a freezer-safe container, leaving enough space for expansion. When ready to use, thaw in the refrigerator overnight. Always practice good food safety measures and avoid leaving the confit at room temperature for extended periods to prevent the growth of harmful bacteria.

Tomato Garlic Confit recipe4
Credit: Oshrit Abergil

How to make garlic confit without botulism?

It’s important to keep these safety notes in mind:

– Always use fresh, good-quality garlic cloves for making confit.
– Ensure the garlic cloves are fully submerged in oil during cooking and storage to prevent the growth of bacteria.
– Keep the garlic confit refrigerated and use within a reasonable time frame (a few weeks) to maintain freshness and safety.
– If you notice any signs of spoilage, such as an off smell or mold growth, discard the garlic confit immediately.

Tomato Garlic Confit recipe4
Credit: Oshrit Abergil

what is best to serve with tomato garlic confit?

Tomato garlic confit pairs wonderfully with various dishes. Serve it as a topping for crusty bread, a flavorful addition to pasta dishes, a garnish for grilled meats or fish, or mixed into salads to add richness and depth of flavor. The possibilities are deliciously endless!

Tomato Garlic Confit recipe4
Credit: Oshrit Abergil

Can I use different types of tomatoes for the confit?

Absolutely! Tomato garlic confit can be made with various types of tomatoes, depending on your personal preference and what’s available to you. Here are a few tomato options you can try:

Cherry Tomatoes: These small, sweet tomatoes are commonly used for tomato garlic confit due to their intense flavor and high sugar content.
Roma Tomatoes: Roma tomatoes are meaty and have less juice, making them a good choice for a delicious tomato garlic confit. They tend to have a rich and slightly tangy taste.

Heirloom Tomatoes: Heirloom tomatoes come in various shapes, sizes, and colors, offering a range of flavors from sweet to tangy. They can add complexity and visual appeal to your confit.

Grape Tomatoes: Similar to cherry tomatoes, grape tomatoes are small and sweet. They can be a good alternative if you can’t find cherry tomatoes.

Campari Tomatoes: Campari tomatoes are larger than cherry tomatoes but still pack a lot of flavor. They have a good balance of sweetness and acidity.

Tomato Garlic Confit recipe4
Credit: Oshrit Abergil

How can I use the oil from tomato garlic confit?

Dressing: Use the oil as a flavorful base for homemade salad dressings. Combine it with vinegar or citrus juice, herbs, and seasonings to create a delicious dressing for salads or drizzling over roasted vegetables.

Pasta Sauce: Toss cooked pasta with a few tablespoons of the oil from the confit for a simple and flavorful pasta sauce. You can also add some of the confit tomatoes and garlic to the dish for added texture and taste.

Bread Dip: Serve the oil alongside crusty bread as a dipping sauce. The rich flavors of tomato and garlic will make it a delightful accompaniment for bread.

Marinade: Use the oil as a marinade for meat, poultry, or seafood. The infused oil will add depth and flavor to your marinade, enhancing the taste of your dish.

Roasting and Sautéing: Use the oil to roast or sauté vegetables, potatoes, or other ingredients. The infused oil will infuse your dishes with a delicious tomato and garlic flavor.

Flavor Boost: Drizzle the oil over soups, stews, or grilled dishes just before serving to add a burst of flavor and a touch of richness.

Tomato Garlic Confit recipe
Credit: Oshrit Abergil

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