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Cherry Tomato Confit

Little bombs of summer flavour to brighten up the duller days ahead.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Author: Amanda McInerney of


  • 1 kg ripe cherry tomatoes stalks removed, halved
  • 100 mls good olive oil
  • 3 cloves of garlic peeled and very finely sliced
  • Sprigs of fresh herbs of your choice thyme, rosemary or oregano are great
  • Sea salt
  • ground black pepper
  • Extra olive oil for storing


  • Preheat oven to 170C.
  • Drizzle some of the oil over the base of an oven-proof dish and spread to make a film over base of dish.
  • Place tomatoes cut side down in dish.
  • Sprinkle with garlic and herbs, then drizzle with remaining olive oil. Season with salt and pepper.
  • Cook in oven for 40-50 minutes until tomatoes are soft and just collapsing, but not charred.
  • Cool, then place in jars and cover with extra olive oil.
  • Store in refrigerator.