A fantastic tomato-garlic condiment you can spread onto toast, pizza, grilled meat, or stir into pasta.

Cherry Tomato Confit

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 2.5 – 3 hours  |  Makes: 4 cups


  • 2 pints cherry tomatoes (any variety will work but a mix of Sun Golds and Round Reds is great here)
  • 1 1/2 cups extra virgin olive oil
  • 6 fresh thyme sprigs
  • 8 garlic cloves, peeled and lightly smashed
  • 1 teaspoon kosher salt


  1. Preheat the oven to 225F.
  2. Place the tomatoes in a single layer in a baking dish and drizzle them with the oil. Add thyme, garlic and salt. Bake until the tomatoes are swollen and the skins are wrinkled. About 2.5-3 hours. When the tomatoes have cooled completely store them in an airtight container for up to 2 weeks, completely covered with the reserved cooking oil to prevent air from reaching them.


*This recipe is lightly adapted from the cookbook Gjelina

*Use this recipe as a guide and adjust measurements and ingredients as necessary

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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