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Tomato Confit Recipe

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Tomato confit is slow‑cooked tomatoes in olive oil with garlic and herbs, resulting in soft, sweet, deeply flavored tomatoes and richly infused oil—an elegant, versatile ingredient I make once and use many ways.

Ingredients

  • 2 lbs (about 900 g) cherry or grape tomatoes
  • “Enough” extra virgin olive oil to come about halfway up the sides of the tomatoes (see note)
  • 4–6 garlic cloves, peeled
  • 2–3 sprigs fresh thyme or rosemary (or a mix of herbs)
  • 1 tsp sea salt (or to taste)
  • ¼ tsp freshly ground black pepper
  • Optional: a pinch of red pepper flakes, a few strips of lemon zest

Instructions

  1. Preheat the oven to **250°F (120°C)** (or similar low temperature) for gentle slow‑cooking. :contentReference[oaicite:0]{index=0}
  2. Place the tomatoes in a baking dish or shallow oven‑proof pan in (ideally) a single layer; tuck in the garlic cloves and herb sprigs around them. :contentReference[oaicite:1]{index=1}
  3. Season with salt and pepper, then pour in enough olive oil so it rises about halfway up the tomatoes (they will shrink). Using good quality olive oil is worth it since you’ll be eating it too. :contentReference[oaicite:2]{index=2}
  4. Bake slowly for **2 to 2½ hours**, or until the tomato skins are slightly wrinkled, the tomatoes are tender and just starting to burst, but not browned. :contentReference[oaicite:3]{index=3}
  5. Let the confit cool **completely in the oil**, then transfer into a clean jar or container, ensuring the tomatoes remain submerged in the oil for storage. :contentReference[oaicite:4]{index=4}

Notes

  • Use **cherry or grape tomatoes** for faster cook time and best sweetness; larger varieties (Roma, heirloom) can be used but may need longer cook time and you might remove seeds. :contentReference[oaicite:5]{index=5}
  • The olive oil used becomes a deeply flavored cooking oil—save it! Drizzle over bread, pasta, roasted veggies or use in dressings. :contentReference[oaicite:6]{index=6}
  • Ensure the tomatoes are **fully submerged** or at least nearly so in oil when storing—this helps prevent oxidation/mold. :contentReference[oaicite:7]{index=7}
  • Because of the oil and low acid, **this is not a traditional home‑canning safe recipe** for shelf storage. Store in the fridge or freeze for longer term. :contentReference[oaicite:8]{index=8}

Nutrition

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