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    Tomato Confit Recipe

    Published June 6, 2024. This post may contain affiliate links. Please read my disclosure policy.

    This simple tomato confit recipe is fresh, slow-cooked tomatoes in olive oil with herbs and garlic for bold tomato flavors. You will love how easy these are to make and how flavorful they are.

    Being Italian, I adore tomatoes and try to incorporate them into as many dishes as possible. Some of my favorite ways to use them are in recipes like my Caponata or Arrabbiata Sauce.

    tomato confit on a sheet tray


     

    Tomato Confit

    Tomato confit is a dish I learned in culinary school. In it, tomatoes are slow-roasted with garlic and herbs in olive oil to concentrate the flavor. While confiting technically means cooking something in its own fat, the olive oil provides enough fat to allow the tomatoes to cook slowly in the oven.

    You can also drain the oil after they’re done cooking and it to your confit stash. These can be served hot or cold and as an ingredient, accompaniment, or side dish to any meal. Think of these as tomatoes that are very intense in flavor.  

    Ingredients and Substitutions

    tomato confit ingredients
    • Tomatoes — Any tomato is good for this recipe. However, if you make it in non-peak season, Roma tomatoes are great all year.
    • Oil – I believe olive oil is the best fat for these oven-roasted tomatoes.
    • Garlic — A few garlic cloves add aromatics to the oven, infusing them into the tomatoes as they slow cook.
    • Herbs — Fresh thyme is the best herb for these. Other options are rosemary or sage.

    How to Make Tomato Confit

    Start by slicing the tomatoes in 4 wedges lengthwise.

    slicing tomatoes

    Place the tomatoes cut side up on a sheet tray lined with parchment paper, and add the garlic cloves all around them.

    tomatoes on a sheet tray with garlic

    Next, add the fresh thyme sprigs over top of the tomatoes and garlic.

    tomatoes on a sheet tray with garlic and thyme

    Season with coarse salt and cracked pepper.

    seasoning tomatoes

    Evenly drizzle the oil onto everything, and then put it back in the oven on the middle rack at 250° for 2 ½ to 3 hours.

    adding oil to tomatoes

    Store or serve.

    slow roasted tomato confit with thyme

    Make-Ahead and Storage

    Make-Ahead: For freshness, you can make these up to 2 days ahead of time. You can serve them cold or hot.

    How to Store: Cover and keep these in the refrigerator for 5 days. You can freeze these covered for up to 3 months. Thaw the tomato confit in the refrigerator for 1 day or until thawed.

    How to Reheat: Spread the tomatoes onto a rack over a sheet tray and bake in the oven at 350° for 6 to 8 minutes or until warm.

    Chef Billy Parisi

    Chef Notes + Tips

    • You can also serve and eat this cold if serving them on a salad or sandwich.
    • The longer you cook these the more concentrated in flavor they become.

    More Tomato Recipes

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    Let's Cook - Chef Billy Parisi

    Tomato Confit Recipe

    This simple tomato confit recipe is fresh, slow-cooked tomatoes in olive oil with herbs and garlic for bold tomato flavors.
    Servings: 10
    Prep Time: 5 minutes
    Cook Time: 2 hours 30 minutes

    Ingredients 

    • 10 fresh tomatoes, core removed
    • 25 garlic cloves
    • 25 sprigs fresh thyme
    • ¼ cup olive oil

    Instructions

    • Start by slicing the tomatoes in 4 wedges lengthwise.
    • Place the tomatoes cut side up on a sheet tray lined with parchment paper and add the garlic cloves all around the tomatoes.
    • Next, add the fresh thyme sprigs over top of the tomatoes and garlic.
    • Season with coarse salt and cracked pepper.
    • Evenly drizzle the oil onto everything and then put it back in the oven on the middle rack at 250° for 2 ½ to 3 hours.
    • Store or serve.

    Nutrition

    Calories: 84kcalCarbohydrates: 8gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 8mgPotassium: 337mgFiber: 2gSugar: 3gVitamin A: 1144IUVitamin C: 23mgCalcium: 36mgIron: 1mg
    Course: accompaniment, Side Dish
    Cuisine: American, French