Recipes › Main Season Tomato › Tomato Confit
Tomato Confit
Ripe main season tomatoes slow-roasted in olive oil with garlic and herbs until they're transformed into glossy, silky, intensely flavored jewels that are worth having in the refrigerator at all times. Spread on toast, toss with pasta, add to salads, or eat them directly from the jar — tomato confit is the preparation that makes summer last all autumn.
Main Season Tomato is usually ready May to June. More main season tomato recipes, or see what to sow this month where you are.
Ingredients
- 2 lbs main season tomatoes, halved — use a mix of sizesCherry tomatoes work beautifully
- ¾ cup olive oil
- 8 cloves garlic, peeled and left whole
- 5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- ½ tsp red pepper flakes (optional)
- 1 tsp sugar
- 1 tsp salt
Contains: cereals gluten.
Method
- Preheat oven to 275°F. Arrange tomatoes cut-side up in a single layer in a baking dish.About 5 min
- Nestle garlic cloves, thyme, rosemary, bay leaves, and red pepper flakes among the tomatoes.About 2 min
- Sprinkle tomatoes with sugar and salt. Pour olive oil over everything — it should come about halfway up the tomatoes.About 2 min
- Roast for 1.5 to 2 hours until tomatoes are very soft, slightly shrunken, and glossy, but still holding their shape.About 90 min
- Cool slightly. Transfer tomatoes and oil to sterilized jars, ensuring tomatoes are submerged in oil. Refrigerate.About 5 min
Tips
- Low and slow is the key — high heat evaporates moisture; low heat concentrates flavor
- The oil is flavored by the tomatoes and is equally valuable as a condiment — use it for dressing salads
- Make multiple jars at peak tomato season and enjoy through October
Ring the changes
- Add fresh basil to the jar after cooking for a Caprese-inspired confit
- Use the infused oil as a pasta dressing with nothing but fresh Parmesan
Keeping it
Refrigerate with tomatoes submerged in oil for up to 2 weeks. The oil solidifies when cold — bring to room temperature before using.
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