What are the benefits/differences of doing a confit rather than simmering on a pan when making a sauce?

The other day I confit cherry tomatoes with garlic and some herbs in extra virgin olive oil (pretty much submerged) at around 212F (100 C) of my oven's thermostat which made the oil appear to very lightly simmer and left it for around 4.5 hours. The result is soft cherry tomatoes that retains its moisture as well as garlic that easily dissolves into a paste when pressed to be incorporate well into a sauce.

If one was going to make a pasta dish out of this confit, they would often need to reduce the juices from the cherry tomatoes because it would retain too much moisture from the low temperatures and oil bath.

In terms of flavor and quality of the dish, is there a benefit when one chooses to confit first then using it on a sauce rather than choose to simmer from start to finish or would the resulting dish be the same in the end?

It would make more sense for using confit on meat since the low temperatures and oil bath can help create a dish that is more moist since you want to retain as much juice as possible while ensuring it is cooked, but in creating a pasta dish, you would often want to thicken the sauce