👩🍳 How to Make Them
1. Wash and prep the tomatoes
Rinse the cherry tomatoes under cold water and pat them dry with a kitchen towel. Cut them in half — if they’re very small, you can leave them whole, but halved tomatoes absorb flavors better.
2. Make the herb seasoning
In a small bowl, mix oregano, thyme, a pinch of salt, and one finely minced garlic clove (I always remove the green center to make it more digestible).
Want a fresh twist? Add some lemon zest.
3. Arrange in the baking tray
Line a baking tray with parchment paper. Place the tomatoes cut side up, evenly spaced, so they cook uniformly.
4. Sprinkle and drizzle
Sprinkle sugar on each tomato, add the herb mix, then drizzle generously with extra virgin olive oil.
5. Bake low and slow
Bake in a static oven at 150°C (300°F) for about 2 hours.
Yes, it’s a long time — but that’s what gives them their signature confit texture: soft inside, slightly shriveled, and glossy on the outside.
🍽️ How to Use Them
Once ready, you can enjoy them right away or store them in the fridge for 2–3 days in an airtight container.
Want them to last longer? Cover them in olive oil and keep in a jar — or freeze them in small batches.
💡 I usually make a big batch and freeze them. Just thaw for about an hour, and they’re as good as freshly made.
Trust me: toss them on some pasta with fresh basil and it’s a showstopper.
❓FAQs
How do you make confit cherry tomatoes?
Cut the tomatoes in half, season with oregano, thyme, garlic, salt, and sugar. Place them cut side up on a tray, drizzle with olive oil, and bake at 150°C (300°F) for 2 hours.
How do you store them?
In the fridge (2–3 days), in oil (for longer shelf life), or frozen (up to several months).
How can you use them?
They’re incredibly versatile: on pasta, bruschetta, salads, or even homemade pizza.
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