Tomato confit is a simple dish made by slowly cooking ripe tomatoes in olive oil with herbs. It gives the tomatoes a sweet, rich flavor that is hard to resist!
Perfect as a spread on bread or as a topping for pasta, I just love how easy it is to make. Plus, my kitchen smells amazing while it’s cooking. Just heavenly! 🍅
Key Ingredients & Substitutions
Cherries or Grape Tomatoes: These small tomatoes are perfect for confit due to their sweetness. If you can’t find them, use diced larger tomatoes, but be aware they may need a longer cooking time.
Extra Virgin Olive Oil: A must for rich flavor. If you’re looking for something lighter, feel free to use a lighter olive oil or avocado oil, but the taste will change. I love using high-quality olive oil for the best taste!
Garlic: Thinly sliced garlic gives the dish a lovely aromatic quality. If you prefer a milder flavor, you can use whole garlic cloves and remove them after cooking.
Herbs: Thyme and rosemary are classic choices. If you don’t have fresh herbs, dried versions work well, but use less since they’re more concentrated. Other options might be basil or parsley.
Red Chili Flakes: These are optional for those who enjoy a bit of spice. If you’d prefer a milder version, you could omit them or swap them for some black pepper instead.
How Do You Get the Perfect Slow-Cooked Tomatoes?
Cooking the tomatoes slowly is key to developing their flavor. Here’s how to do it right:
- Ensure your oven is set to a low temperature (275°F). This slow cooking will soften the tomatoes beautifully.
- Spread the tomatoes cut side up in the pan so they cook evenly.
- Don’t skimp on the olive oil; it helps preserve the tomatoes and infuses flavor as they cook.
- Check them around the 1.5-hour mark. You want them soft and shriveled, which means they’ve absorbed those yummy flavors.
Don’t rush this process; patience leads to delicious, fragrant tomatoes that shine in any dish! Enjoy your cooking!
How to Make Tomato Confit
Ingredients You’ll Need:
For the Tomato Confit:
- 2 cups cherry or grape tomatoes, halved
- 1/4 cup olive oil (extra virgin)
- 3-4 cloves garlic, thinly sliced
- 2-3 sprigs fresh thyme
- 1-2 sprigs fresh rosemary (optional)
- 1 tsp dried oregano or herbes de Provence
- 1/2 tsp red chili flakes (optional for mild heat)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 lemon wedge (for garnish and finishing touch)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 1.5 to 2 hours to cook in the oven. Total time is approximately 2 to 2.5 hours. It’s a simple process, but the slow cooking makes the flavors truly shine!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 275°F (135°C). This low heat is perfect for gently cooking the tomatoes without burning them.
2. Prepare the Tomatoes:
In a baking dish or an oven-safe pan, place the halved tomatoes cut side up. This way, they will roast perfectly and soak up all the delicious flavors.
3. Add Garlic and Olive Oil:
Sprinkle the thinly sliced garlic evenly over the tomatoes. Then, drizzle the extra virgin olive oil all over the tomatoes until they are mostly submerged. This oil helps to enhance the tomatoes’ sweetness and creates a rich flavor.
4. Season with Herbs and Spices:
Place the fresh thyme and optional rosemary sprigs on top of the tomatoes. Next, sprinkle the dried oregano or herbes de Provence over everything, and add red chili flakes if you like a bit of heat. Don’t forget to season generously with salt and freshly ground black pepper!
5. Cook Slowly:
Carefully place the dish in the preheated oven. Let the tomatoes cook slowly for about 1.5 to 2 hours. You’re looking for them to become soft, shriveled, and infused with all the fantastic flavors.
6. Finishing Touch:
Once done, remove the dish from the oven and let it cool slightly. Before serving, squeeze a wedge of lemon over the tomatoes for a bright, zesty finish!
7. Serving Suggestions:
Enjoy your tomato confit warm or at room temperature. It’s perfect as a side dish, spread on toast, or used as a flavorful condiment!
Now, sit back and relish the tasty delight of your homemade tomato confit!
Can I Use Different Types of Tomatoes?
Absolutely! While cherry or grape tomatoes are recommended for their sweetness, you can use larger tomatoes. Just chop them into smaller pieces; however, they might require a longer cooking time to achieve the same soft consistency.
How Do I Store Leftover Tomato Confit?
Store any leftover tomato confit in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Just thaw in the fridge overnight before using!
Can I Adjust the Seasoning?
Definitely! Feel free to tweak the herbs and spices according to your taste. If you prefer freshness, add basil or parsley right before serving. If you want it spicier, increase the red chili flakes!
Is This Recipe Vegan?
Yes, tomato confit is a completely vegan dish! The use of olive oil and fresh herbs makes it a flavorful and plant-based option suitable for everyone.
