How to Make Tomato Confit

Name: How to Make Tomato Confit
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Cuisine: French
Ingredients: 1 1/2 pounds cherry or grape tomatoes (I get all my fresh produce here) Code kyndra15 for $15 off.; 1 bulb garlic, top 1/4 inch cut off; 1 1/2 cups olive oil (This is my favorite olive oil) code kyndraholley for $5 off; 1/2 teaspoon crushed red pepper flakes; salt and pepper

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Take your dishes to the next level with this homemade Tomato Confit recipe. Slow roasted tomatoes in olive oil, with garlic, crushed red pepper, salt, and pepper. It's such a versatile way to add delicious roasted tomatoes to a variety of dishes - from pasta, to salad, on toast, in sauces, dips and dressings, you name it.

A white casserole dish with roasted tomatoes, garlic, olive oil, salt, and pepper.

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Ingredients in Tomato Confit

A white casserole dish with fresh grape tomatoes, garlic, olive oil, salt, and pepper.

Ingredient Notes and Substitutions

Tomatoes: For this tomato confit recipe I used a mix of grape tomatoes and cherry tomatoes as I had both in the fridge and they needed to be used. But you can use either... or both, like I did. (I get all my fresh produce here) Code kyndra15 for $15 off.
Garlic: There are two main types of garlic: soft-neck and hard-neck. Soft-neck garlic tends to have smaller cloves and a milder flavor, while hard-neck garlic has larger cloves and a more robust flavor. You can use either for this recipe When I make Garlic Confit, I like to buy pre-peeled garlic as it makes things a lot easier and quicker.
Oil: This tomato confit can be made with any light or neutral oil. My favorite is avocado oil or olive oil. However, it is most traditionally made with olive oil. (This is my favorite olive oil) code kyndraholley for $5 off.
Herbs: Herbs are not essential to the recipe, but are a nice add-in. See my notes below for some different add-ins.

How to make Tomato Confit

Step by Step Photos for how to make oven roasted tomatoes in olive oil, with garlic.

Tomato confit is incredibly very simple to make. All you need is about a pound and a half of grape or cherry tomatoes, a head of garlic, olive oil, and some salt and pepper

To cook, simply spread the tomatoes in an even single layer in a baking dish, drizzle over an ample amount of olive oil, sprinkle with salt and pepper and bake for 2 to 2.5 hours at 250°F.

Safe Storage for Tomato Confit

Label and Date: Clearly label the container with the date you made it.
Refrigeration: Store the tomato confit in an airtight container in the refrigerator. The cold temperature helps prevent the growth of harmful bacteria.
Freeze for Long-Term Storage: If you don't plan to use it within a few weeks, I recommend freezing it.
Use Clean Utensils: When taking some of the tomatoes out of the jar, use clean and dry utensils to avoid introducing contaminants into the jar.
Submerge in Oil: Ensure that the tomatoes are fully submerged in the oil to create an airtight seal and prevent spoilage. Always check the oil level when you use some of the tomatoes, and top it off with more oil if needed.
Check for Signs of Spoilage: Before use, inspect the tomato confit for any signs of spoilage, such as an off smell, mold, or discoloration. If in doubt, discard it.
Avoid Cross-Contamination: Tomato confit can pick up flavors from other foods in the refrigerator, so store it away from strong-smelling items.
Use within a Reasonable Time: While tomato confit can last several weeks when properly stored, it's best to use it within a reasonable timeframe to ensure optimal quality and safety.

Roasted tomatoes in olive oil, with garlic, stores in a glass jar, with a lid.

Recipe Tips and Variations

Separate Containers: If you make multiple batches with different flavorings, store them in separate containers to maintain their distinct flavors.
Fresh Herbs: Sprigs of fresh thyme, rosemary, sage, oregano or bay leaves can infuse the oil and tomatoes with aromatic herbal notes.
Saffron Threads: Saffron threads will not only color the oil but also impart a delicate, earthy, and slightly floral flavor.
Black Peppercorns: Whole black peppercorns provide a mild peppery flavor and a hint of spice to the oil.
Mustard Seeds: Yellow or brown mustard seeds add a subtle, tangy kick to the oil.
Peppers: A pinch of red pepper flakes or dried chili pods add a subtle heat to the oil, giving your garlic confit a little kick.
Citrus Zest: Lemon, orange, or grapefruit zest can impart a bright and citrusy aroma to the oil.
Whole Spices: Add whole spices like coriander seeds, cumin seeds, or cardamom pods for a unique and exotic flavor profile.

A breakfast toast made with roasted tomatoes, ricotta, basil, pesto, balsamic, egg, and salt.

How to Use Tomato Confit

Use the Oil: Drizzle the flavorful oil from the confit over dishes like salads, roasted vegetables, or grilled meats.
Toast: This is so delicious used with a bruschetta or even on a breakfast toast like I did above - Sourdough, roasted garlic, ricotta, tomato confit, pesto, basil, a fried egg and some flaky salt. YUM!
Condiment: Use it as a flavorful condiment for sandwiches, burgers, or paninis.
Dressing: Make a tomato confit vinaigrette by mixing the oil with vinegar and seasonings for a tasty dressing.
Protein Topper: Use it to top grilled or roasted chicken, fish, or pork.
Eggs: Incorporate it into omelets or frittatas for a savory breakfast.
Pasta: Add it to pasta sauce or use it to make a homemade sauce to enjoy with your favorite pasta dishes.
Soup: Blend it into soups or stews for a rich, tomato-infused base.
Pizza: This makes a delicious pizza topping. You can also blend them up as part of a pizza sauce.
Hummus: Add some oven roasted tomatoes to your homemade hummus for a rich, mellow tomatoey flavor.
Condiment for Charcuterie: Include tomato confit as a condiment on a charcuterie board to complement cured meats and cheeses.

Frequently Asked Questions and Expert Tips

What is confit?

Confit is a traditional French cooking technique that involves slow-cooking food, typically meat or vegetables, in fat or oil at a low temperature. The purpose of confit is to preserve and flavor the food while making it tender and succulent. The word "confit" comes from the French verb "confire," which means "to preserve."

How to store tomato confit?

Store tomato confit in an airtight container, ensuring that all tomatoes are fully submerged in oil. Keep it in the refrigerator for up to 3 weeks. Alternatively, you can freeze it for up to 3 months.

How long does tomato confit last?

Tomato confit can last in the refrigerator for up to 3 weeks, provided it's stored properly. That being said, I like to use mine within 1 and a half to 2 weeks or freeze.

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How to Make Tomato Confit

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Author: Kyndra Holley
Total Time: 2 hours 5 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

Ingredients

Scale

1 ½ pounds cherry or grape tomatoes (I get all my fresh produce here) Code kyndra15 for $15 off.
1 bulb garlic, top ¼ inch cut off
1 ½ cups olive oil (This is my favorite olive oil) code kyndraholley for $5 off
½ teaspoon crushed red pepper flakes
salt and pepper

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Instructions

Preheat the oven to 250F.
Arrange the tomatoes and garlic and in a single layer across the bottom of a baking dish.
Drizzle over the olive oil. Sprinkle over the red pepper flakes, and season generously with salt and pepper.
Bake uncovered for 2 hours or until the tomatoes are soft and wrinkly, but not burst.

Notes

Separate Containers: If you make multiple batches with different flavorings, store them in separate containers to maintain their distinct flavors.
Fresh Herbs: Sprigs of fresh thyme, rosemary, sage, oregano or bay leaves can infuse the oil and tomatoes with aromatic herbal notes.
Saffron Threads: Saffron threads will not only color the oil but also impart a delicate, earthy, and slightly floral flavor.
Black Peppercorns: Whole black peppercorns provide a mild peppery flavor and a hint of spice to the oil.

Prep Time: 5 minutes
Cook Time: 2 hours
Category: Vegetable Recipes
Method: Baking
Cuisine: French

Nutrition

Calories: 68
Fat: 6g
Carbohydrates: 4g
Fiber: 1g
Protein: 1g