Tomato Confit Pasta

If you’re like me and always have tomato confit in your fridge, then this delicious pasta is ready in a cinch whenever you need her! She’s truly a secret weapon if there ever was one, and if you don’t have tomato confit on hand, she’s still just as easy and wonderful to cook up; it may just take a bit more effort, and we’re up for the challenge, always! 

Watch me make this recipe on Instagram!

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Tomato Confit Pasta

Tomato Confit Pasta

  • Author: Dan Pelosi

What You’ll Need

Units Scale
  • 2 pints cherry tomatoes
  • 8 garlic cloves
  • 1 basil sprig
  • 2 1/2 cups extra-virgin
  • olive oil

What You’ll Do

  1. Preheat the oven to 350ºF.
  2. In a 9 x 13-inch baking dish, arrange the tomatoes, garlic, and basil snugly in a single layer.
  3. Roast for about 30 minutes, until the tomatoes are soft and just beginning to burst. Or, if you like your tomatoes extra soft, continue roasting for 5 minutes at a time until they hit your dream texture. Remove from the oven and let cool completely, about 1 hour.
  4. Discard the basil. Transfer the confit tomatoes, garlic, and oil to an airtight container or jar.
    Store refrigerated for up to 2 weeks.

Make It Step By Step With Me:

1. Throw some fresh olive oil and your tomato confit with tomato oil directly into a pan.

2. Season with salt, pepper, and red pepper flakes and sizzle for a few minutes until tomatoes are heated through and start to break down a bit. For a chunkier sauce, let tomatoes break down only slightly and, for a smoother sauce, break them down all the way.

3. Strain the cooked pasta and toss into the pot with confit.

4. Add more oil if needed to coat the pasta. Serve with fresh basil and grated cheese.