Stovetop Cherry Tomato Confit

Cherry tomatoes are simmered gently in olive oil until tender, rich, and extra delicious.

Prep Time5

Cook Time1

Total Time1 5

Servings:

Add the olive oil and tomatoes to a skillet and set over medium heat.
When tomatoes just start to sizzle a little, immediately turn the heat down to medium low. Add ¼ teaspoon of salt and any garlic, herbs or spices you’d like to include.
Cook over low to medium low heat for 60 minutes, adjusting the heat as needed to keep the tomatoes at a bare simmer. You should see bubbles coming up in the olive oil, but barely. Stir gently every 8-10 minutes.
At the 60 minute mark, taste your tomatoes and make sure they are very tender and the flavor is concentrated and rich. Sometimes larger cherry tomatoes need a little more time.
Just before your tomatoes are done, taste and adjust the sodium level.
Remove any garlic or herb sprigs from your confit and cool for 10-15 minutes before using or transferring to an airtight container. Store in the refrigerator for up to one month.

For best results, do not use under-ripe cherry tomatoes.

This recipe can be made with halved or whole cherry tomatoes. I usually halve tomatoes with thicker skins, and leave thin-skinned tomatoes whole.

Cherry tomato confit can be frozen for up to six months. See FAQ in blog post for freezing instructions.

IMPORTANT: Remove any garlic cloves from the confit before storing.