---
title: Confited Tomatoes
servings: 4
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://plans.rainbowplantlife.com/recipes/confited-tomatoes
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/test-image-34/500
tags: [basics, confited, tomatoes, vegan, meal-prep]
---

Prepare: @cherry tomatoes{12%oz}(halved), @fat garlic cloves{4}(sliced not too thinly to prevent burning), @za'atar{1.5%tsp}, @Aleppo pepper{1.5%tsp}, @organic cane sugar{0.5%tsp}(see Note 1), @Diamond Crystal kosher salt{0.75%tsp}(see Note 2), @Freshly cracked black pepper, @extra virgin olive oil{6%tbsp}(divided).

Preheat the oven to 350ºF / 175ºC. Arrange a rack in the middle of the oven.

Grab an 8x8” (20x20 cm) pan or other oven-safe pan that can hold the tomatoes in roughly a single layer, packed closely together (a pan that’s too big = you’ll need to use more oil than listed). Add the halved tomatoes, garlic, za’atar, Aleppo pepper, sugar, salt, and several cracks of black pepper to the pan. Toss well with your hands to coat the seasoning into the tomatoes.

Drizzle on 3 tbsp olive oil, and toss again to coat. Spread out in a single layer or mostly single layer.

Transfer to the oven and roast for ~{50%minutes}, or until soft with some browning on the edges. TIP: If using a metal pan or cast-iron skillet, you may want to check 5 minutes earlier. TIP: If you wish to store these for more than a few days, sterilize a glass jar while the tomatoes roast (see storage instructions below).

After 50 minutes, remove the pan from the oven and shake everything around a bit. Pour 3 tbsp olive oil over the tomatoes and shake to evenly coat the tomatoes. Return to the oven to roast for ~{15%minutes}, or until the tomatoes are caramelized, soft and wrinkly, and the edges are browned.

Storage: If you plan to store tomato confit for more than a couple days, see Note 4. Otherwise: Let the tomatoes cool a bit before transferring them and the oil to a clean or sterilized jar. Remember: don’t let the confit sit out at room temp for too long, as garlic shouldn’t be left in oil at room temperature for food safety reasons. Refrigerate for a few days and always use a clean spoon when digging into the confit.

> If you are using peak summer tomatoes that are very sweet, you can omit this. Otherwise, I recommend including it.
> If using sea salt, use a scant 1/2 tsp. If using table salt, use a heaping 1/4 tsp.
> We tried doubling this recipe in a larger pan (13x9” / 3.3 L), and while it was good, it didn’t have the same concentration and intensity of tomato flavor—major bummer. For the best results, I’d recommend doubling the ingredients and splitting them across two smaller pans. They should both fit on one oven rack, but if not, rotate the pans halfway through cooking.
> For longer storage (up to 4 weeks in the fridge; 3 months in freezer):
> Let the tomatoes cool a bit before transferring them and the oil to a sterilized or clean jar. Remember: don’t let the confit sit out at room temp for too long, as garlic shouldn’t be left in oil at room temperature for food safety reasons.
> Make sure the tomatoes are completely covered with oil so that air doesn’t enter the jar; you may need to drizzle with a bit more olive oil on top.
> Refrigerate and always use a clean spoon when digging into the confit.
> NOTE: The olive oil may solidify in the fridge after several days. If that happens, fill a bowl with warm (not hot) tap water and set the jar of confited tomatoes in it for 5 to 10 minutes. The oil will melt quickly and the garlic won't get warm enough to be a concern.