Tomato confit is so easy to make and makes any pasta recipe incredibly yummy. It’s so addictive, really healthy and can be stored in your refrigerator for a quick and easy meal on a busy weeknight.
What is a Confit?
Confit is a method of cooking that involves slowly cooking anything from meat, fruit, or vegetables in either oil or grease, at a lower temperature than you would normally fry them at, for an extended period of time as a method of preservation.
How to Make Tomato Confit Pasta
- Prepare the tomato confit. Arrange the cherry tomatoes on the baking sheet in a single layer. Add the garlic and thyme leaves before drizzling everything with extra virgin olive oil. Toss to coat.
- Season. Season the confit with salt and black pepper to taste.
- Roast. Roast at 275°F for 1½ to 2 hours, long enough for the tomato skins to soften and begin to burst.
- Prepare the pasta. Cook your preferred type of pasta according to the packet instructions.
- Put it all together. Combine your cooked pasta and tomato confit. Season to taste and then sprinkle a bit of extra fresh thyme leaves over top before serving.
Best Type of Pasta to Go with Cherry Tomato Confit
Whenever I make this tomato confit pasta recipe, I usually switch it up and use a different pasta each time. I usually rotate between the following three types of pasta:
- Tagliatelle – My go to pasta noodle has always been tagliatelle and it would also be my top pick to use in this recipe if I had to pick only one.
- Spaghetti – A classic pasta noodle that needs no introduction, spaghetti noodles go perfectly with this cherry tomato confit.
- Linguini – Linguini reminds many people of spaghetti noodles with its long and thin appearance but it actually has an elliptical shape to it.
Can I Use Another Type of Oil?
Olive oil is my go to cooking oil for a number of reasons, but mainly because it’s a nutritional powerhouse. However, if you would prefer to use a different type of oil for making your own confit, here are three healthy substitutes you can use instead.
- Avocado oil – Providing many of the same health benefits as olive oil, avocado oil is an excellent source of heart healthy monounsaturated fats that have proven cardiovascular health benefits. (1)
- Almond oil – Almond oil works great when used in salads and pastas because of the light, nutty taste that it provides.
- Grapeseed oil – Grapeseed oil is another favorite because it’s a solid source of polyunsaturated fats, which help to lower the bad cholesterol. (3)
Can I Use Regular Tomatoes Instead of Cherry Tomatoes?
You can absolutely use regular tomatoes instead of cherry tomatoes. If you have regular tomatoes fresh and ready to go from your garden, you can definitely swap them in when making this recipe without issue.
(You may also like: Creamy Sun Dried Tomato Alfredo Pasta with Grilled Chicken Breast)Print
Cherry Tomato Confit Pasta (Addictive, Healthy and Oh So Good)
- Prep Time: 10 minutes
- Cook Time: 1 hour, 30 minutes
- Total Time: 1 hour, 40 minutes
- Yield: 4 1x
- 10 ounces pasta (tagliatelle, spaghetti or linguini)
- 1 pound cherry tomatoes
- ¼ cup good quality olive oil
- 4 thyme springs plus extra for serving
- 4 garlic cloves
- ¼ tsp red pepper flakes (optional)
- salt and black pepper to taste
- Preheat the oven to 275°F.
- Line a baking sheet with aluminum foil.
- Arrange the cherry tomatoes on a sheet pan in a single layer.
- Add the garlic and thyme leaves.
- Drizzle with olive oil.
- Toss to coat.
- Season to taste with salt and black pepper.
- Roast the tomatoes in preheated oven for 1 ½ to 2 hours or until the skin softens and begins to burst.
- Cook the pasta according to the packet instructions.
- Combine the pasta and tomato confit.
- Season to taste with salt and black pepper.
- Sprinkle with extra fresh thyme leaves and serve.
3 More Tomato Recipes You’ll Love
Variety is so important for me and my family, so I make it a point to try a lot of recipes and save only the absolutely fantastic ones. Fortunately for you, these three I’m about to share are exactly that!
- Sweet (And Savory) Homemade Tomato Jam (So many uses!) – This homemade tomato jam recipe is my new ‘go to’ jam these days, especially when I’m in the mood for something less sweet and more savory.
- Creamy Southern Tomato Gravy and Buttermilk Biscuits – Buttermilk biscuits and gravy is a classic combination that’s made even better when you use your own tomatoes to make a creamy southern tomato gravy.
- Cheesy Summer Tomato Pie with a Crispy (And Not Soggy) Crust – Check out this recipe to see exactly how I make sure my homemade pie crusts stay so crispy, not to mention the filling is to die for!
More Good Tomato Confit Recipes
- Cherry Tomato Confit with Garlic (Well Seasoned Studio)
- Saffron Tomato Confit (What’s Gaby Cooking)
- Tomato Confit with Rosemary (Cooking On The Weekends)
- Sous Vide Tomato Confit (Anova Culinary)
- Tomato Confit BLT (The Meaning of Pie)
- BLT Tostadas with Tomato Confit (St. Petersburg Foodies)
- Cherry Tomato Confit Tartlets (Lynne Curry)
- Tomato Confit Risotto (The Taste Edit)
- Baked Rice with Tomato and Garlic Confit (The Lemon Apron)