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A close up of slow roasted tomatoes with garlic and rosemary.
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5 from 1 vote

Confit Tomatoes

Summer confit tomatoes slowly roasted over a low heat with garlic and rosemary.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Servings: 10


  • Measuring cups
  • Baking dish


  • 5 cups cherry tomatoes
  • 1 head garlic sliced in half
  • 1 ½ cups olive oil
  • few springs rosemary or thyme


  • Preheat the oven to 250°F (120°C).
  • Add the tomatoes, oil, rosemary, and garlic to a baking dish.
  • Bake for 2-2½ hours, or until the tomatoes are wrinkled and soft.
  • Let cool before serving.



These tomatoes will last for about a week in the fridge.