Olive Oil Confit: Sweet Tomatoes

Slowly cooking the ingredients within to soft, delicate, and carefully caramelized perfection, olive oil confit delivers a heart-healthy way to savor truly delicious flavors. Synonymous with Italian cooking, tomatoes grow in abundance across Italy, in particular throughout its southern region. Sweet, acidic, and jammy, tomatoes confit in olive oil elongate the life of the delicious sun-sweetened fruit, and make for an exceptional sauce. 




  • Served over whipped yogurt as an appetizer with crostini 
  • Dolloped onto crostini as a wintery bruschetta 
  • Served over roasted chicken 
  • Served over poached halibut or grilled swordfish
  • Whipped into feta for a savory and sweet dip 
  • Spread into your favorite sandwich 
  • Served over seared goat cheese and drizzled with Balsamic Vinegar
  • Served as a side to grilled beef




Serves 4


2 lbs cherry tomatoes on the vine
1 bulb garlic, peeled
▢ 1 pinch salt
▢ 1 tsp Dried Oregano Flowers
▢ Pinch of Sicilian Chili Pepper Flakes
▢ 2 cups Extra Virgin Olive Oil




  1. Preheat your oven to 225°F. 
  2. Arrange your tomatoes in a 9x13 baking dish. Distribute the garlic cloves evenly throughout the tomatoes, and sprinkle with salt, Oregano Flowers and Chili Flakes. Stir to coat. 
  3. Pour over the extra virgin olive oil. 
  4. Bake, uncovered, until the tomatoes have softened but not burst, roughly 2 hours. Remove from the oven and cool completely before serving. Store with cooking oil in an airtight container for up to 1 week. 
  5. Mangiamo. 



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