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Tomato Confit

This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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Whether you have a garden or not you must try this Tomato Confit! I cannot believe how much flavor you can get from roasting tomatoes and how easy this recipe actually is! A few simple ingredients and you are on your way to having the tastiest Tomato Confit you've ever had! We like to have it over hearts of palm "spaghetti" with grilled chicken but it would be amazing on crispy bread, any kind of pasta or zoodles or right out of the jar!


1 1/2 lbs cherry tomatoes, rinsed
1 head garlic, cut in half, skin left on
1 cup olive oil, may need a little more or less
1 lemon, zested
2 tsp salt
1 tsp pepper
fresh thyme sprigs, optional but recommended

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Preheat oven to 225

Place tomatoes in oven proof casserole dish, in one layer

Add garlic halves to dish

Pour olive oil over so that it comes about half way up the tomatoes being sure to drizzle over the garlic as well

Sprinkle with salt and pepper

Zest lemon over top

Place thyme sprigs on top

Roast for 90 minutes (its worth the wait and the house will smell amazing!)

You can store in glass jar, allow to cool, squeeze roasted garlic out of the skin and put cloves in jar and cover with oil

Will last several weeks in refrigerator


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