There are certain things I almost always like having in the refrigerator, and a little container of slow-roasted cherry tomatoes is one of them.
Especially during tomato season here in Spain.
When the markets are full of beautiful, ripe tomatoes, it’s difficult to resist bringing home more than we actually need. Fortunately, there are plenty of delicious ways to use them.
And this is one of my favorites.
These little tomatoes are slowly roasted with olive oil, apple cider vinegar, a touch of sugar and Mediterranean herbs until they become wonderfully soft, juicy and intensely flavorful.
A Little Spoonful of Mediterranean Sunshine
What I love most about this recipe is how something so simple can make an ordinary meal taste special.
A spoonful of these tomatoes over creamy burrata is wonderful. They’re equally delicious on toasted sourdough with a little ricotta, stirred through freshly cooked pasta or served alongside grilled fish.
I sometimes use them to finish a simple omelet or add them to a bowl of couscous with fresh herbs.
The apple cider vinegar gives them a gentle tang, while the sugar helps balance the acidity and encourages a little caramelization.
And then there are the herbs.
I particularly like dried oregano and fresh basil, although thyme or rosemary would be lovely too.
Why Slow Roasting Makes Such a Difference
You could roast cherry tomatoes quickly in a hot oven, but I prefer giving them more time at a lower temperature.
As they cook, some of their moisture evaporates, concentrating their natural sweetness.
The tomatoes become soft and slightly wrinkled, while their juices mix with the olive oil, vinegar and herbs to create a delicious dressing.
I always save those juices, by the way.
They’re far too good to waste.
This is one of those recipes that makes me appreciate Mediterranean cooking so much. A handful of good ingredients, treated with a little care, can turn into something surprisingly delicious.
And once you’ve made them, you’ll find yourself thinking of all sorts of excuses to put them on the table.
Slow-Roasted Cherry Tomato Confit with Olive Oil and Herbs
These slow-roasted cherry tomatoes are cooked with extra virgin olive oil, apple cider vinegar, a little sugar, oregano and fresh basil until beautifully soft and intensely flavorful. A delicious Mediterranean topping for burrata, bruschetta, pasta, salads and grilled vegetables.
Preheat the oven to 150°C (300°F), conventional setting. Choose a shallow baking dish large enough to hold the cherry tomatoes in a single layer.
Wash the cherry tomatoes and remove any stems. Cut them in half through the middle. Small tomatoes can also be left whole, although they may need a little longer in the oven.
Arrange the tomatoes in the baking dish, preferably with their cut sides facing upward.
Drizzle the olive oil and apple cider vinegar evenly over the tomatoes.
Sprinkle with the sugar, fine sea salt, freshly ground black pepper and dried oregano. Gently turn the tomatoes if necessary to distribute the seasoning, then arrange them cut side up again.
Place the baking dish on the middle rack of the preheated oven and roast for approximately 75–90 minutes, until the tomatoes are soft, slightly wrinkled and concentrated in flavor. The juices should have reduced, but the tomatoes should still be juicy rather than completely dried out.
Check the tomatoes after approximately 60 minutes. If the edges begin to darken too quickly, reduce the oven temperature slightly. If the tomatoes are still very watery after 90 minutes, continue roasting in 10-minute intervals until they reach the desired consistency.
Remove the baking dish from the oven and allow the tomatoes to cool for approximately 5 minutes.
Tear the fresh basil leaves into small pieces and gently fold them through the warm tomatoes, along with all the flavorful oil and pan juices.
Taste and adjust the seasoning with a little extra salt or black pepper if needed.
Serve warm or at room temperature over toasted bread, burrata, pasta, grilled vegetables, fish or your favorite Mediterranean dishes.
Choosing the tomatoes: Use ripe cherry tomatoes with plenty of natural sweetness. Red cherry tomatoes work beautifully, but mixed red and yellow varieties make a colorful dish.Why cut them in half? Halving the tomatoes allows moisture to evaporate more easily and creates a lovely concentrated flavor. Whole cherry tomatoes can also be used, but they may take longer to soften.Olive oil: Choose a good extra virgin olive oil. You only need 3–4 tablespoons for this recipe, so the tomatoes are slowly roasted rather than completely submerged in oil.
What Are Confit Cherry Tomatoes?
The word confit comes from French cooking and refers to a method of slowly cooking food, traditionally in fat or another preserving medium.Classic tomato confit is often prepared with tomatoes gently cooked in a generous amount of olive oil at a low temperature.This version is a little different.Rather than completely submerging the tomatoes in oil, I roast them slowly with just a few tablespoons of olive oil, apple cider vinegar, sugar and herbs.The result is somewhere between traditional tomato confit and slow-roasted tomatoes.They’re soft, juicy and wonderfully concentrated in flavor, with a delicious dressing left in the baking dish.
Why Roast Cherry Tomatoes Slowly?
Cherry tomatoes contain a surprising amount of water.When you cook them slowly at a low temperature, some of that water evaporates, making their natural flavors more concentrated.The tomatoes soften without immediately developing the heavily browned edges you might get in a very hot oven.This gives them a lovely texture that’s especially good for spooning onto bread, cheese or pasta.
Why Add Apple Cider Vinegar?
Apple cider vinegar adds brightness and acidity to the roasted tomatoes.It balances the sugar and brings out their fruity character.I particularly like it in this recipe because it gives the tomatoes a fresh, tangy finish without the stronger sweetness of balsamic vinegar.Just two tablespoons are enough for 500 grams of cherry tomatoes.
Should You Add the Basil Before or After Cooking?
I prefer adding fresh basil after roasting.Fresh basil has a delicate aroma, and its leaves can darken and dry out during a long period in the oven.Dried oregano, on the other hand, works well during cooking.That’s why I roast the tomatoes with the oregano and stir in the fresh basil while they’re still warm.
How to Use Slow-Roasted Cherry Tomatoes
One of the best things about these tomatoes is how versatile they are.They’re delicious spooned over creamy burrata with a little crusty bread.I also love them on toasted sourdough with ricotta or fresh goat cheese.For a quick pasta dinner, toss them with freshly cooked spaghetti and a splash of pasta cooking water. Finish with grated Parmigiano Reggiano and a few basil leaves.They’re also wonderful alongside grilled fish, chicken or Mediterranean vegetables.And don’t overlook the oil and tomato juices left in the dish. Those are full of flavor.
Can You Make These Tomatoes Ahead?
Absolutely.I often find it useful to prepare them earlier in the day when I’m planning a Mediterranean lunch or dinner.Allow the tomatoes to cool briefly, then transfer them with their cooking juices to a clean container and refrigerate promptly.You can serve them chilled, gently warmed or at room temperature after taking out only the portion you need.Because this isn’t a tested preserving or canning recipe, don’t leave the tomatoes stored in oil on the kitchen counter.They’re intended to be enjoyed fresh, within a few days.Apple cider vinegar: The vinegar adds a pleasantly tangy note and balances the sweetness of the tomatoes and sugar. This version is intentionally different from tomato confit recipes made with balsamic vinegar.Sugar: One tablespoon helps balance acidity and adds sweetness. Very ripe tomatoes may need less, so you can reduce it slightly after testing the recipe.Dried oregano: Oregano is particularly good with tomatoes and gives the dish a familiar Mediterranean flavor. Start with approximately 1 teaspoon if you prefer a measured quantity.Fresh basil: Add the fresh basil after roasting. This helps preserve its fresh aroma and prevents the leaves from drying out or scorching in the oven.Other herbs: Fresh thyme or a little finely chopped rosemary can be used instead of oregano, but keep the quantities moderate so the herbs don’t overpower the tomatoes.Cooking time: The tomatoes should become soft and slightly shriveled while remaining juicy. Depending on their size and your oven, this may take 75–90 minutes or slightly longer.Don’t discard the juices: The olive oil, vinegar and concentrated tomato juices in the baking dish make a delicious dressing for pasta, bread and salads.Make ahead: These tomatoes can be prepared in advance and refrigerated once cooled.Storage: Transfer to a clean, covered container and refrigerate promptly at 4°C (40°F) or below. Use within 3–4 days.Freezing: Freeze cooled portions with their cooking juices for up to 3 months for best quality. The texture will be softer after thawing, making them especially suitable for sauces and cooked dishes.Important: This is not a shelf-stable preserved tomato recipe. Do not store the tomatoes in oil at room temperature, even in a sealed glass jar.
Slow-Roasted Cherry Tomato Confit with Olive Oil and Herbs
Ingredients
500g1.1 lb ripe cherry tomatoes
3–4 tbsp (45–60 ml extra virgin olive oil)
2tbsp30 ml apple cider vinegar
1tbsp12–13 g granulated sugar
Fine sea salt (to taste)
Freshly ground black pepper (to taste)
Dried oregano (to taste)
Fresh basil leaves (to taste)
1
Preheat the oven to 150°C (300°F), conventional setting. Choose a shallow baking dish large enough to hold the cherry tomatoes in a single layer.
2
Wash the cherry tomatoes and remove any stems. Cut them in half through the middle. Small tomatoes can also be left whole, although they may need a little longer in the oven.
3
Arrange the tomatoes in the baking dish, preferably with their cut sides facing upward.
4
Drizzle the olive oil and apple cider vinegar evenly over the tomatoes.
5
Sprinkle with the sugar, fine sea salt, freshly ground black pepper and dried oregano. Gently turn the tomatoes if necessary to distribute the seasoning, then arrange them cut side up again.
6
Place the baking dish on the middle rack of the preheated oven and roast for approximately 75–90 minutes, until the tomatoes are soft, slightly wrinkled and concentrated in flavor. The juices should have reduced, but the tomatoes should still be juicy rather than completely dried out.
7
Check the tomatoes after approximately 60 minutes. If the edges begin to darken too quickly, reduce the oven temperature slightly. If the tomatoes are still very watery after 90 minutes, continue roasting in 10-minute intervals until they reach the desired consistency.
8
Remove the baking dish from the oven and allow the tomatoes to cool for approximately 5 minutes.
9
Tear the fresh basil leaves into small pieces and gently fold them through the warm tomatoes, along with all the flavorful oil and pan juices.
10
Taste and adjust the seasoning with a little extra salt or black pepper if needed.
11
Serve warm or at room temperature over toasted bread, burrata, pasta, grilled vegetables, fish or your favorite Mediterranean dishes.
