roasted tomato, shallot and caper confit —

Roasted Tomato, Shallot + Caper Confit

  • Author: Maggie
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 3 cups 1x



  • 2 pints cherry tomatoes
  • 3 shallots, thinly sliced
  • 6 cloves garlic, peeled and crushed
  • 2 tbsp capers, drained
  • Small handful of thyme sprigs
  • 1.5 cups extra virgin olive oil 


  1. Preheat oven to 300°
  2. Place all ingredients in a large casserole dish or baking pan, making sure ingredients are evenly coated and nearly submerged in olive oil.
  3. Bake for approximately 1 hour, until tomatoes are starting to burst and the garlicky aromas enveloping your kitchen are starting to prove irresistible (this is a very scientific measure of doneness). 
  4. Allow to cool a bit, discard the thyme stems (leaving the leaves behind) and transfer to a glass container. Or use immediately — it is divine served warm over toast and cheese. 


The confit will store well in the fridge for a week or two. You may have to reheat slightly if the oil solidifies.