Appetizer

Tomato Confit Recipe

Rating 5.0
| 0
ingredients
5
steps
7
time
1h 50m
Tomato confit gets cooked slowly at low temperatures covered in oil, garlic and herbs. This results in a richly flavorful condiment that is excellent tossed with pasta, served over chicken or dolloped on toast as bruschetta.
time
1h 50m
ingredients
5
yield
8 servings
Servings:
8
8
ripe plum tomatoes
1
bunch fresh thyme
3
garlic cloves
1 tsp
sea salt
4 tblsp
extra virgin olive oil, plus more for storing
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Step 1
Preheat oven to 250°F. Prepare a baking sheet lined with parchment paper. Wash and dry tomatoes. Cut them into quarters and remove the seeds using a spoon. Put all of the tomatoes into a large bowl.
Step 2
Remove the thyme leaves from the stems and place them into a mortar and pestle with the garlic cloves and salt. Crush until a paste forms, then add the olive oil and mix until combined. This will be your marinade.
Step 3
Add your marinade to the bowl with the quartered tomatoes and mix until all the tomatoes are nicely coated. Cover with plastic wrap and leave on the counter to marinate for 15 minutes.
Step 4
Place tomatoes skin side down on the baking sheet in a single layer.
Step 5
Bake for 2 hours, flipping them halfway through. The goal is to cook them slowly on low heat so they confit. When you flip them, you can carefully remove the skin with tongs or leave the skin on if you prefer.
Step 6
Let cool and use in salads, ravioli filling, on bruschetta or more!
Step 7
Store them in a container and cover them with olive oil once cooled and they can stay refrigerated for a week. Enjoy!

Notes:

You can decide how “confit” you would like your tomatoes depending on use. If you want a more concentrated tomato flavor, let them cook longer. Cooking them for longer will also result in a drier tomato. 

Nutrition Per Serving
View All
CALORIES
74
FAT
6.9 g
PROTEIN
0.7 g
CARBS
3.2 g
Chef Joseph
Chef Joseph is a formally trained chef with over a decade of professional culinary experience gained in culinary school, working at the Ritz Paris' cooking school, and by cooking for several well-known people, including Laurent Perrier and the Michelin family. Chef Joseph is now hosting a variety of cooking classes to share his incredible culinary knowledge and cooking techniques with you.

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