Cherry Tomato Confit

By • August 12, 2011 8 Comments

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Author Notes: As the term confit implies, this gob of tomatoes is luxuriously rich. The key to the recipe is its simplicity (3-4 ingredients) and time to cook (1 hour) which allows the tomatoes to break down and ooze together with a generous amount of olive oil. The resulting jam is ridiculously intense, and may be divvied up in batches (and frozen) for all kinds of use. Smear some of the confit on crostini, spoon a dollop into a bowl of pasta, use as a pizza sauce, or dilute it with cream for a silky, decadent soup. TasteFood

Makes 4 cups

  • 4 pounds cherry or heirloom cherry tomatoes
  • 1 cup extra-virgin olive oil
  • 2 teaspoons sea salt, or to taste
  • 1/2 teaspoon sugar, optional
  1. Combine tomatoes and olive oil in a large saucepan or soup pot. Simmer over medium-low heat until tomatoes begin to break down, stirring occasionally and breaking tomatoes apart with a spoon. Continue to cook until all of the tomatoes have broken down and the sauce is thick, about one hour in all. Add salt and taste for seasoning. If necessary add sugar.

More Great Recipes: Vegetables|Condiments|Cherries

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Comments (8) Questions (0)


over 1 year ago Kateq

Fabulous! I used my potato masher to 'smush' any stubborn cherry tomatoes about halfway through. I put it through the food mill to lose the skins--the result is ethereal!


about 2 years ago Jo Anna Kloster

I have made this recipe with early girl toms from neighbor's garden. Fantastic! I also made it with cherry toms....but blanched them for 1 min to remove the skins which I don't particularly like to have floating around in this beautiful, sweet, wonderfulmouthfeel ambrosia!


about 4 years ago Ms. T

This looks scrumptious. And beautiful photo too!


about 4 years ago TasteFood

Hope you all try it - thanks for commenting!


about 4 years ago lapadia

Delicious & Gratifying...let me count the ways to serve this :) Thanks, TasteFood!


about 4 years ago Lizthechef

This is my keeper from the contest so far, the key word being "freeze". I'm sure this could be adapted to can with some more acid, but this is like basil pesto, so easy to freeze in baggies.


about 4 years ago wssmom

How ridiculously simple and I bet it is awesome! Can't wait for the cherry tomatoes to come in!


about 4 years ago Midge

This looks so very tasty. Saving!