This tomato confit technique is an easy way to preserve fresh summery tomatoes. Slow roasted tomatoes that are packed with flavour and will enhance any kind of meal! Enjoy it on fresh bread, pasta or pizza!

What’s Tomato Confit?

Confit is a French word that means to preserve. Confit can be made with meat or any vegetable, but has to be cooked with fat in a low temperature oven for a long period of time. Here, we are making confit grape tomatoes with olive oil as the base. They will hold their shape and release a sweet caramelized taste.

How to Make it?

Use a big baking dish to make sure tomatoes are spread out.
Add tomatoes, olive oil and aromatics. We are using tricolor grape tomatoes, olive oil, garlic, fresh thyme, red pepper flakes and sea salt.
Bake in a 275F oven for 1:30 to 2 hours. Be patient! Slow cooked tomatoes will release all their flavours!
Store it in an airtight container and make sure to add everything that’s been cooked to the jar.

What Type of Tomatoes to Use?

This recipe uses tricolor grape tomatoes, but you can easily use any type of small tomatoes such as cherry tomatoes.

How to Preserve Tomato Confit?

In the fridge: in a mason jar for up to 1 week.
In the freezer: make sure you use an airtight container and freeze for up to 3 months.

How to Enjoy Tomato Confit?

Appetizer: Grill sliced baguette bread and top each bread with tomato confit. Garnish with parmesan cheese and fresh herbs. You can also drizzle balsamic vinegar reduction to make it even tastier!
Pasta: Add it to cooked pasta alongside pasta water, fresh parmesan cheese and parsley. Garnish with red pepper flakes or more oil if needed. You can also add prosciutto or cooked chicken for a more filling meal.
Topping on your favorite pizza. It will be a great addition to a burrata pizza with arugula.
On top of hummus or ricotta cheese as a dip. Serve with fresh bread, naan bread or crackers.