Cherry tomato confit

Cherry tomato confit

An incredibly simple preparation, this tomato confit will quickly become your go-to for adding flavor to a
wide range of dishes. Serve on bread as suggested or see tips for more inspiration.

Made with Cherry tomatoes

Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.

cooking sketch 2h 35 min (COOK TIME: 5 min / PREP TIME: 2h 30 min)

cooking sketch Easy


  • 3 cans Mutti® Cherry Tomatoes drained (14 oz, Ciliegini)
  • 1 cup extra virgin olive oil
  • 6 cloves garlic peeled and smashed
  • 2 sprigs fresh basil
  • 2 sprigs fresh oregano
  • 2 sprigs fresh thyme
  • sea or kosher salt and freshly ground black pepper
  • 1 slices baguette or crusty Italian loaf cut into 1/2-inch thick and toasted (about 18 inches long)

Recipe Tips:

1. Roasted Tomato Pasta: Roughly chop Cherry Tomato Confit and combine with hot cooked pasta and toss to coat. Garnish with freshly grated Parmigiano Reggiano and thinly sliced fresh basil.

2. Use in salads in place of fresh tomatoes or make Roasted Tomato Vinaigrette by combining chopped Cherry Tomato Confit with a splash of balsamic vinegar and chopped fresh herbs. Adjust seasoning with salt and freshly ground black pepper.

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Cherry tomato confit: Method

  1. Preheat oven to 250°F. Arrange cherry tomatoes in a 9 x 13-inch baking dish, making sure to spread out evenly. Drizzle with olive oil and stir in the garlic and herbs. Season liberally with the salt and pepper.
  2. Roast for about 2-1/2 hours or until tomatoes are soft and bursting open. Spoon onto toasted bread slices. Store in an airtight container in the refrigerator up to 2 weeks.

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Also made with: Cherry tomatoes

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