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Tomato Confit Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 4 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 40 minutes
  • Yield: Approximately 4 servings
  • Category: Condiment
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This Tomato Confit recipe features slow-baked cherry or grape tomatoes infused with garlic, fresh herbs, and rich extra virgin olive oil. The low-temperature baking process gently softens the tomatoes, concentrating their natural sweetness and flavors, resulting in a versatile condiment that can be served warm or at room temperature over toasted bread or incorporated into various dishes.

Ingredients

Tomato Confit Ingredients

  • 6 garlic cloves, peeled
  • 5 large sprigs fresh thyme (or rosemary, oregano, or a mix)
  • 2 pints cherry or grape tomatoes
  • 1 cup extra virgin olive oil
  • Kosher salt, to taste
  • Fresh thyme, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 250 degrees Fahrenheit to prepare for slow baking, which gently cooks the tomatoes without drying them out.
  2. Prepare Garlic and Herbs: Lightly crush the peeled garlic cloves to release their aroma and place them in a small baking dish along with the fresh thyme sprigs (or your choice of rosemary or oregano).
  3. Add Tomatoes and Oil: Arrange the cherry or grape tomatoes in a single, tight-fitting layer in the baking dish. Pour the extra virgin olive oil evenly over the tomatoes so that it comes approximately halfway up their sides; they do not need to be fully submerged.
  4. Season: Generously sprinkle kosher salt over the tomatoes and oil to season and enhance the flavors during cooking.
  5. Bake the Tomatoes: Place the baking dish in the oven and bake for 2 hours until the tomatoes become soft, wrinkled, and begin to split. For an even softer texture, you may extend baking up to 3 hours.
  6. Cool: Remove the dish from the oven and allow the tomatoes to cool completely in the oil; this cooling period allows flavors to deepen.
  7. Serve: Serve the tomato confit warm or at room temperature by spooning it over toasted sourdough slices along with some of the cooked garlic cloves and a drizzle of the infused oil. Garnish with fresh thyme for an aromatic finish.
  8. Store: Transfer the cooled tomatoes, garlic, herbs, and oil into a clean, airtight jar and refrigerate. The confit will keep well for up to 2 weeks.

Notes

  • Use fresh herbs like thyme, rosemary, or oregano based on your preference or availability.
  • Do not fully submerge the tomatoes in oil; allowing some exposure helps in gentle roasting and flavor concentration.
  • Adjust baking time for desired softness: longer baking results in softer, more melt-in-your-mouth tomatoes.
  • Serve with crusty bread, pasta, or as a flavorful condiment with meats and cheeses.
  • Store in an airtight container in the refrigerator for up to two weeks to extend shelf life.

Find it online: https://suerecipe.com/tomato-confit-recipe/