Tomato Confit Pasta is the kind of weeknight dinner that feels comforting without weighing you down. Sweet cherry tomatoes roast down with garlic and olive oil until they’re rich and jammy, then tossed with pasta and topped with golden lemony breadcrumbs for a bright, crunchy finish. It’s cozy, simple, and just indulgent enough.
Looking for more tomato recipes like this tomato confit pasta?
Try my Tomato Carpaccio, tomato granita, grilled tomato bruschetta, and tomato & bread salad. This recipe is great served with my garlic bread, insalata mista, and green bean salad.
📋 Recipe
Tomato Confit Pasta with Lemon Breadcrumbs
This is the pasta you make when it’s too hot to think but you still want something comforting. Sweet cherry tomatoes slowly roasted in olive oil and garlic until jammy and rich, tossed with al dente pasta, and finished with bright, crunchy lemony breadcrumbs. Light, silky, and just the right amount of indulgent.
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Equipment
- Baking dish
- Small skillet
- Pot for boiling pasta
- Mixing bowl
Ingredients
For the tomato confit:
- 2 pints cherry or grape tomatoes
- 6 garlic cloves smashed
- ½ cup olive oil
- Salt and freshly cracked black pepper
- Pinch of red pepper flakes optional
For the pasta:
- 12 ounces spaghetti linguine, or bucatini
- ¼ cup chopped fresh basil
- Grated parmesan or pecorino for serving
For the lemon breadcrumbs:
- ½ cup fresh breadcrumbs
- 2 tablespoons olive oil
- Zest of 1 lemon
- Pinch of salt
Instructions
- Make the tomato confit: Preheat the oven to 300°F (150°C). In a baking dish, combine the cherry tomatoes, smashed garlic, olive oil, a big pinch of salt, plenty of pepper, and red pepper flakes if using. Roast for about 45 minutes, stirring once, until the tomatoes are soft, jammy, and swimming in their own sauce.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Reserve ½ cup pasta water, then drain.
- Make the breadcrumbs: While the pasta cooks, heat olive oil in a small skillet over medium. Add breadcrumbs and toast, stirring often, until golden and crisp, about 4–5 minutes. Remove from heat and stir in lemon zest and a pinch of salt.
- Toss it all together: In a large mixing bowl or directly in the baking dish, combine the pasta with the tomato confit, adding splashes of pasta water as needed to loosen the sauce and coat the noodles.
- Serve: Divide among plates, sprinkle generously with lemon breadcrumbs, and finish with fresh basil and grated parmesan or pecorino. Serve warm or at room temperature.
Notes
- You can roast the tomato confit ahead of time and keep it in the fridge for up to 4 days.
- Try it with short pasta shapes if you prefer — fusilli or rigatoni work well.
- The breadcrumbs make this dish — don’t skip them.
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🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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