Easy Homemade Preserved Cherry Tomatoes With Basil

Preparation Time: 15 minutes
Cooking Time: 2 hours 30 minutes
Chilling / Infusion Time: 30 minutes
Total Time: 3 hours 15 minutes
Intensity Level: Low (Easy / Hands-off Confit Method)
Equipment Intensity: Basic (Baking sheet, parchment paper, clean glass jars)
Yield: Approximately 2 pint jars (16 oz each / ~8-10 servings)

Table of Contents

Why You Will Love This Recipe

Maximum Flavor Extraction: Slow-roasting at a low temperature gently evaporates excess moisture while concentrating the tomatoes’ inherent sweetness without scorching the delicate sugars.
Liquid Gold Oil: The extra virgin olive oil used for preserving becomes heavily infused with garlic, tomato essence, and fresh basil. Use this oil for salad dressings, dipping bread, or sautéing vegetables.
Versatile Pantry Asset: Kept refrigerated, these preserved tomatoes add restaurant-quality depth to weeknight meals in seconds.
Zero Waste: Even the leftover skins and seeds melt down into an intensely savory paste when blended.

2 pounds (approx. 900g) Fresh Cherry Tomatoes (Sweet 100s, Sungold, or mixed heirloom varieties work best; ensure they are firm and unblemished)
1 large cup Fresh Basil Leaves (Whole, washed, and completely dried)
8 to 10 cloves Fresh Garlic (Peeled and lightly smashed with the side of a chef’s knife)

1.5 cups Extra Virgin Olive Oil (High quality, cold-pressed olive oil)
1.5 teaspoons Fine Sea Salt or Kosher Salt (Adjust to taste)
1 teaspoon Freshly Ground Black Pepper
1 teaspoon Red Pepper Flakes (Optional; for subtle heat)
1 tablespoon Whole Black Peppercorns (For jar inclusion)
2 tablespoons High-Quality Balsamic Vinegar or Red Wine Vinegar (Optional; adds a subtle tangy finish before storage)

Preheat your oven: Set your oven to a low temperature of 225°F (110°C). Low heat is crucial to achieve a true confit style where the tomatoes gently collapse rather than burn.
Clean the produce: Wash the cherry tomatoes and fresh basil thoroughly under cold water. Crucial step: Dry the tomatoes and basil completely with kitchen towels. Excess surface water creates steam in the oven and can shorten shelf life during storage.
Sterilize glass jars: Wash your glass mason jars and lids in hot soapy water, rinse thoroughly, and place the empty open jars on a baking sheet in the oven for 10 minutes to sanitize. Allow them to cool down before filling.

Line the sheet: Line a large rimmed baking sheet with parchment paper to retain all rendered juices and oil.
Combine ingredients: Place the dried cherry tomatoes onto the baking sheet in a single layer. Scatter the peeled, smashed garlic cloves and half of the fresh basil leaves evenly amongst the tomatoes.
Season heavily: Sprinkle the sea salt, freshly ground black pepper, and optional red pepper flakes evenly over the sheet.
Oil coat: Drizzle 1/2 cup of the extra virgin olive oil over the tomatoes, tossing lightly with your hands or a spatula to ensure every tomato is coated in oil and spices.

Roast slow and low: Place the baking sheet on the middle rack of your oven and roast for 2 hours to 2 hours and 30 minutes.
What to look for: The cherry tomatoes are ready when their skins crack and wrinkle, shrinking slightly as their juices concentrate, but remaining intact enough to hold their shape without completely liquefying.
Check halfway: At the 75-minute mark, check on the garlic cloves. If they begin to turn dark brown, tuck them underneath the tomatoes to prevent bitterness.

Cool slightly: Remove the baking sheet from the oven and allow the tomatoes to cool for roughly 15 to 20 minutes until safe to handle.
Layer the jars: Using clean spoons or tongs, layer the slow-roasted tomatoes, roasted garlic, and remaining fresh uncooked basil leaves into your sterilized glass jars. Add a few whole black peppercorns to each jar.
Submerge in oil: Pour the warm pan juices from the baking sheet into the jars. Warm the remaining 1 cup of extra virgin olive oil slightly on the stovetop (do not boil) and pour it into the jars until the tomatoes and basil are completely submerged by at least 1/2 inch of oil.
Remove air bubbles: Run a clean wooden skewer down the inside walls of the jars to release trapped air bubbles.
Seal tight: Wipe the rims of the jars with a clean paper towel dipped in vinegar, screw on the lids tightly, and allow the jars to cool to room temperature.

Refrigerator Storage: Store the sealed jars in the refrigerator. The oil will solidify and turn opaque under cold temperatures — this is completely natural. Let the jar sit at room temperature for 15-20 minutes before serving, or scoop out what you need and warm it directly in a pan. Consume within 3 to 4 weeks.
Freezer Option: For longer preservation (up to 6 months), spoon the roasted tomatoes and oil into freezer-safe containers or ice cube trays, leaving 1/2 inch of headspace for expansion. Freeze solid, then transfer cubes into zip-top bags.
Food Safety Note: Because low-acid foods submerged in oil carry a botulism risk if kept at room temperature, always store these preserved tomatoes in the refrigerator rather than on an un-refrigerated pantry shelf.

Classic Tomato Crostini: Toast thick slices of rustic sourdough, rub with a raw garlic clove, top with warm preserved cherry tomatoes, fresh ricotta, and a drizzle of the infused oil.
Express Pasta Sauce: Toss a half-jar of tomatoes and their oil into hot, freshly drained penne or spaghetti along with freshly grated Parmigiano-Reggiano.
Protein Topper: Spoon over grilled chicken breast, seared salmon, or baked cod during the last two minutes of cooking.

The values below are estimates per serving (approx. 2 tablespoons of tomatoes with 1 tablespoon of infused oil).

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