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Cherry tomato confit



  • Preheat oven to 140°C fan forced (160°C normal).
  • Toss the tomatoes with the oil, salt, quite a bit of ground pepper, the garlic, thyme, rosemary and sugar in a large heavy-bottomed baking tray.
  • Cook the tomatoes in the oven for about 35-45 mins until they have collapsed quite a bit, tossing now and again. When ready, remove and set aside to cool.
  • Serve at room temperature tossed through pasta with grated parmesan  on top or alongside your favourite simple meat or fish dish.




  • 2 cups different coloured cherry tomatoes (or just red)
  • ½ cup extra virgin olive oil
  • 1 tspn sea salt
  • freshly ground pepper
  • 2-3 large garlic cloves, finely sliced
  • 2 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • ½ tspn white sugar


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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