Tomato Confit

Why You’ll Love This Recipe

Tomato confit transforms simple tomatoes into something rich and complex. Slow cooking draws out their natural sweetness while the olive oil infuses them with aromatic herbs and garlic.

It’s incredibly versatile. Spread it on crusty bread, toss it into pasta, spoon it over grilled chicken, or blend it into sauces and dressings.

Another reason to love this recipe is how effortless it is. The oven does most of the work, and the results taste gourmet with minimal hands-on time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cherry or grape tomatoes
olive oil
garlic cloves
fresh thyme or rosemary
salt
black pepper
red pepper flakes (optional)

Directions

1. Preheat the oven to 275°F (135°C).
2. Arrange the tomatoes in a single layer in a baking dish.
3. Scatter garlic cloves and fresh herbs over the tomatoes.
4. Season with salt, black pepper, and red pepper flakes if using.
5. Pour enough olive oil over the tomatoes to generously coat them, partially submerging them.
6. Bake for 1 1/2 to 2 hours, or until the tomatoes are very soft, slightly wrinkled, and fragrant.
7. Remove from the oven and allow to cool slightly.
8. Transfer the tomatoes and oil to a clean jar or container for storage.

Servings and timing

Servings: About 1 1/2 to 2 cups
Prep time: 10 minutes
Cook time: 1 1/2 to 2 hours
Total time: About 2 hours

Variations

Use heirloom cherry tomatoes for varied color and flavor.

Add thinly sliced shallots for extra sweetness.

Infuse with fresh basil added during the last 15 minutes of cooking.

Include a strip of lemon zest for subtle brightness.

For a deeper flavor, add a splash of balsamic vinegar before roasting.

Storage/Reheating

Store Tomato Confit in an airtight container in the refrigerator for up to 1 week. Ensure the tomatoes remain covered with olive oil to help preserve freshness.

The olive oil may solidify when chilled. Let the container sit at room temperature for 15 to 20 minutes before serving.

Tomato confit can also be frozen for up to 2 months in a sealed container. Thaw in the refrigerator overnight.

Reheat gently on the stovetop or use at room temperature in salads and spreads.

FAQs

What does “confit” mean?

Confit refers to a method of slow-cooking food in fat at a low temperature to preserve and enhance flavor.

Do the tomatoes need to be fully submerged in oil?

They do not need to be completely submerged, but they should be generously coated and partially covered.

Can I use larger tomatoes?

Yes, but cut them into thick wedges and remove excess seeds to prevent excess moisture.

Is tomato confit served hot or cold?

It can be served warm, at room temperature, or chilled depending on the dish.

Can I reuse the infused oil?

Yes, the flavorful oil can be drizzled over salads, vegetables, or bread.

Is this the same as sun-dried tomatoes?

No, sun-dried tomatoes are dehydrated, while confit tomatoes are slow-roasted in oil.

Can I make this on the stovetop?

Oven roasting is recommended for even cooking, but very gentle stovetop cooking is possible with careful monitoring.

How do I prevent the garlic from burning?

Keep the oven temperature low and ensure the garlic is coated in oil.

Can I add other herbs?

Yes, oregano, basil, or bay leaves can add additional depth.

What dishes pair well with tomato confit?

It pairs beautifully with pasta, bruschetta, eggs, grilled meats, and cheese boards.

Conclusion

Tomato Confit is a simple yet elegant way to intensify the natural sweetness and flavor of tomatoes. With minimal effort and slow cooking, you create a versatile ingredient that enhances countless dishes. Keep a jar in your refrigerator and enjoy the rich, aromatic boost it brings to everyday meals.

Tomato Confit

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tomato Confit is a slow-roasted dish of tomatoes gently cooked in olive oil with garlic and herbs until tender and intensely flavorful. The result is silky, jammy tomatoes that enhance pasta, toast, salads, and more.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 10 minutes
• Yield: 2 cups
• Category: Condiment
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

• 2 pounds (900 g) cherry or grape tomatoes
• 1 to 1 1/2 cups (240 to 360 ml) olive oil
• 4 garlic cloves
• 4 sprigs fresh thyme or rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 275°F (135°C).
2. Arrange the tomatoes in a single layer in a baking dish.
3. Scatter the garlic cloves and fresh herbs over the tomatoes.
4. Season with salt, black pepper, and red pepper flakes if using.
5. Pour enough olive oil over the tomatoes to generously coat and partially submerge them.
6. Bake for 1 1/2 to 2 hours, until the tomatoes are very soft and slightly wrinkled.
7. Remove from the oven and allow to cool slightly.
8. Transfer the tomatoes and infused oil to a clean airtight container for storage.

Notes

• Use heirloom cherry tomatoes for varied color and flavor.
• Add sliced shallots for additional sweetness.
• Ensure tomatoes remain covered with oil during storage.
• Store in the refrigerator for up to 1 week or freeze for up to 2 months.
• The infused oil can be reused in salads, pasta, or as a bread dip.

Nutrition

• Serving Size: 1/4 cup
• Calories: 180 kcal
• Sugar: 4 g
• Sodium: 200 mg
• Fat: 18 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 0 mg