Toast with Pesto and Tomato Confit 

Some recipes just stay with you. They’re comforting, easy to make, and always hit the spot -this toast with pesto and tomato confit is one of those recipes.

It’s the kind of dish that doesn’t try too hard but somehow feels like something you’d be served at a cozy café. Imagine a golden, crisp slice of sourdough, slathered in aromatic basil pesto, topped with roasted cherry tomatoes and garlic that have been slow-cooked in olive oil until meltingly soft. It’s rich, savory, and just a little indulgent.

Even better? It’s incredibly simple to prepare and made with everyday ingredients.

Whether you’re whipping this up for a slow Sunday brunch or looking for a no-fuss yet impressive lunch, this recipe delivers on flavor, texture, and presentation. Plus, it’s easy to make it vegetarian (opt in for a nutritional yeast if you are making the pesto yourself, or buy already pre-made vegetarian sauce) and is so easy to customize! 

Ingredient Spotlight

This recipe doesn’t rely on complicated techniques or exotic ingredients. It’s all about quality and letting each component shine.

Cherry Tomatoes

Cherry tomatoes are ideal for confit – they’re naturally sweet and roast beautifully. When slow-roasted in olive oil, they become tender, jammy, and slightly caramelized, with concentrated flavor.

Garlic

Two whole cloves roast alongside the tomatoes and mellow out in the process. Once soft, they can be spread like butter – this alone is a reason to make tomato confit more often!

Olive Oil

The olive oil not only helps roast the tomatoes and garlic but also transforms into a rich, flavorful infused oil. Don’t toss it – this is liquid gold. More on that later.

Basil Pesto

Use your favorite store-bought pesto or make a batch at home. The fresh, herby notes of basil and Parmesan (or vegetarian alternative, like nutritional yeast) balance the sweet acidity of the tomatoes perfectly.

Fresh Herbs

Oregano adds depth during the roasting process, while fresh basil at the end brings brightness and a pop of color. Optional – but definitely recommended.

Bread

Go for a thick, hearty slice of sourdough. The crusty texture holds up well against the juicy tomatoes and oil. Of course, you can use any rustic or artisan bread you like.

How to make this Toast with Pesto and Tomato Confit 

Let’s break it down step-by-step. You’ll be amazed at how quickly this comes together.

Step 1: Preheat the Oven

Set your oven to 350°F (175°C). While it heats up, prep your ingredients.

Step 2: Make the Tomato Confit

In a small baking dish, toss together:

• ½ cup cherry tomatoes
• 2 garlic cloves
• ⅓ cup olive oil
• 1 tsp fresh oregano leaves
• A pinch of salt

Roast for 30 minutes, until the tomatoes are soft and just starting to caramelize. The garlic should be fork-tender.

Step 3: Toast the Bread

While the tomatoes are roasting, toast your slice of sourdough bread until golden brown and crisp.

Step 4: Assemble the Toast

Once everything is ready:

1. Spread the softened garlic over the toast like you would butter.
2. Add a teaspoon of basil pesto on top.
3. Spoon over the roasted tomatoes, gently pressing them to release some of their juices.
4. Garnish with fresh basil leaves, if using.

Serve immediately and enjoy every bite.

Tips, Variations & Serving Suggestions

Save That Oil!

The oil left in the baking dish is infused with garlic, tomato, and oregano – use it for dipping, drizzling over pasta, or as a base for salad dressings. Store it in a small jar in the fridge and use within a week.

Add-ons & Variations

• Add cheese: a dollop of ricotta or a crumble of goat cheese adds a lovely creamy contrast.
• Make it spicy: add a pinch of red pepper flakes to the tomato and garlic mix before roasting.
• Try different herbs: thyme or rosemary can work well in place of oregano.
• Use different bread: ciabatta, focaccia, or even a slice of hearty whole grain work beautifully.

When to Serve

• Brunch: this toast looks and tastes special, makes it perfect for lazy weekends.
• Lunch: pair with a green salad or soup.
• Appetizer: cut the toast into smaller pieces and serve as a starter.
• Snack: trust me, once you try it, you’ll find excuses to make it again!