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5.0 from 6 votes

How To Make Tomato Confit (5 Ingredients!)

Looking for a simple and delicious summer recipe? Try making Tomato Confit recipe! This easy-to-make dish involves slow-cooking tomatoes in olive oil until they're soft and bursting with flavor.

Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Servings: 8 servings
Course: Appetizer , Condiments
Cuisine: French

Ingredients

  • 16 to 24 oz small tomatoes 473 to 709 mL
  • 1 cup olive oil 236 mL
  • 4 cloves garlic peeled and chopped
  • ½ tsp salt
  • 8 to 10 prigs fresh thyme

Instructions

    Cup of Yum
  1. Prep: Preheat oven to 250°F (120°C). Wash and dry the tomatoes.
  2. Assemble: Place the tomatoes in a single layer in a baking dish. Pour the olive oil over the tomatoes, making sure they are all coated. Sprinkle over the garlic and salt, then pop a few sprigs of thyme in.
  3. Bake: Place the baking dish in the preheated oven and bake for about 1½ to 2 hours, or until the tomatoes are soft.
  4. Serve: Remove the baking dish from the oven and let the tomatoes cool slightly. Serve as a condiment (my favorite way is over toast with ricotta cheese and basil!)

Notes

  • Storage: Store the tomato confit in an airtight container or jars in the refrigerator for up to 2 weeks. The oil may solidify in the fridge, so be sure to let it come to room temperature before using it again. Due to it containing garlic, I wouldn't store this past 2 weeks.
  • Can tomato confit be frozen? Yes, tomato confit can be frozen. Once the confit has cooled down, transfer it to an airtight container and store it in the freezer for up to 3 months. Before using the frozen confit, allow it to thaw in the refrigerator overnight. You can also freeze the oil separately for use in cooking or salad dressings.
  • Can I use a different type of oil for the confit? Yes, you can use a different type of oil for the confit, but olive oil is recommended for its flavor and health benefits.
  • Can I add other vegetables to the confit, such as bell peppers or onions? Yes, you can add other vegetables to the confit, such as bell peppers or onions, but adjust the cooking time accordingly.