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a blue oven safe dish filled with fresh tomatoes, basil, garlic and olive oil for confit tomatoes and garlic



With just a few minutes of preparation, this Confit Tomatoes and Garlic Recipe is a great way to “preserve” that fresh tomato flavor all year long. Once the fresh tomatoes and garlic are prepped, a bit of patience is needed as they cook very low and slow in a bath of olive oil and fresh herbs.


  • 2 to 2 1/2 pounds cherry tomatoes
  • 8 to 10 cloves of garlic (as an alternative an entire bulb)
  • extra virgin olive oil (enough to cover the tomatoes)
  • 6 fresh basil leaves
  • 3 to 4 fresh thyme sprigs
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper


  1. Preheat oven to 250°.
  2. Rinse the tomatoes.
  3. Place the tomatoes, garlic, and fresh herbs in an oven-safe dish.
  4. Season with kosher salt and pepper.
  5. Completely cover the tomatoes with extra virgin olive oil.
  6. Bake uncovered for approximately 2 to 2 1/2 hours. (The tomatoes should be tender, but still have maintained their shape with little bursts).
  7. Allow the confit mixture to cool.
  8. Use immediately in the suggested preparations, or store. 



  • Prep Time: 5 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Appetizer, Side Dish
  • Cuisine: French


  • Serving Size: 1/4 cup

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