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An incredibly simple preparation, this 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.


  • 3 (14 oz) cans Mutti® Cherry Tomatoes (Ciliegini), drained
  • 1 cup extra virgin olive oil
  • 6 garlic cloves, peeled and smashed
  • 2 fresh basil sprigs
  • 2 fresh oregano sprigs
  • 2 fresh thyme sprigs
  • sea or kosher salt and freshly ground black pepper
  • 1 baguette or crusty Italian loaf (about 18 inches long), cut into ½-inch thick slices and toasted

How to prepare

  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.

Recipe Tips:

  • 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. 
  • 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.

Recipe and image credit: Ashley Cuoco (@ashcuoco)