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The ingredients for the tomato confit cooking and being stirred together in a saucepan with a wooden spoon.
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5 from 2 votes

Tomato Confit

Silky, jammy, and deeply flavorful, tomato confit is wonderful for spooning over ricotta toast, tossing with pasta, or adding a burst of sunshine to any dish.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Appetizer, Condiment
Cuisine: American/Mediterranean, French
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 8 (about 3 cups)
Author: Bella Karragiannidis

Ingredients

  • 2 pints cherry or grape tomatoes
  • 6 garlic cloves, peeled and lightly smashed
  • 4 sprigs fresh thyme or rosemary
  • 1 cup extra virgin olive oil or more as needed
  • 1 teaspoon kosher salt

Instructions

  • Get ready. Preheat oven to 250°F (120°C). Place cherry tomatoes in a medium baking dish or oven-safe skillet in a single layer. Tuck garlic cloves and herb sprigs among the tomatoes. Pour in olive oil until the tomatoes are mostly submerged. Sprinkle with salt.
  • Confit the tomatoes. Roast, uncovered, until tomatoes are wrinkled and completely tender but not falling apart, about 2 hours.
  • Cool and store. Transfer tomatoes and oil to a clean, sterilized jar or airtight container. Store in the fridge for up to 1 week or the freezer for up to 3 months, making sure tomatoes remain covered in oil to reduce the risk of bacterial growth.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
  • Can you use larger tomatoes? You can use this same method to confit larger tomatoes as well, though you will need proportionally more oil to submerge them. Larger tomatoes have a higher moisture content, relative to their surface area, so you may find you need to halve or quarter them and roast them for longer (3 or 4 hours) to achieve similar texture results. 
  • Storing herbs and tomatoes in oil runs a low, but possible risk of botulism. Do not use the tomatoes past the 1-week due date. Always keep the tomatoes submerged in the oil and never store them on the counter. Always in the refrigerator. You can also store them in the freezer for up to 3 months. 

Nutrition

Calories: 263.8kcal | Carbohydrates: 5.5g | Protein: 1.2g | Fat: 27.3g | Saturated Fat: 3.8g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 19.7g | Sodium: 297.6mg | Potassium: 292.8mg | Fiber: 1.5g | Sugar: 3.1g | Vitamin A: 1009.3IU | Vitamin C: 17.7mg | Calcium: 18.4mg | Iron: 0.6mg

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