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

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


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.




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


  • 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


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