Tomato Confit

Do you love tomatoes as much as I do? If so, that means you buy tons of them (or grow tons of them) and then need ideas for what to do with them. Besides just eating them straight up or tossing them in salad, pasta is my usual go to – a nice summer fresh puttanesca or the Ina Garten pasta I posted last week. Bruschetta is always nice. But, how about this confit? Let me tell you about it.

Confit is French for slow-cooked and preserved, which means that you slow roast the tomatoes for a long time so they caramelize and infuse the oil and basically taste amazing. You can make as much or as little as you like and use it in myriad ways. I love it on toast, on toast with a schmear of vegan cream cheese, on toast with tofu, on top of roasted or grilled vegetables, over polenta and of course tossed with pasta. Just get creative!

Tomato Confit

Cook Time 3 hours
Servings 1 batch


  • A bunch of cherry or grape tomatoes
  • A few cloves of garlic, peeled
  • A few sprigs of fresh thyme
  • A few glugs of good olive oil
  • Salt, a few pinches


  1. Preheat the oven to 300. Add the tomatoes, garlic cloves, sprigs of thyme, a few glugs of olive oil and salt to a baking dish. You only need the oil to go up about halfway to the middles of the tomatoes.

  2. Slow roast in your oven for about 2 1/2 to 3 hours, until the tomatoes are bursting and the oil is bubbly.

  3. Remove the thyme sprigs (but keep the garlic!) and store in an airtight container in the refrigerator for about 2 weeks. Bring to room temperature before serving. Enjoy!


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