Tomato confit is a great way to make tomato season last longer after the summer is gone.
This year we lucked out and had a bumper crop of tomatoes. They went into a lot of pastas and salads but we still couldn’t eat them fast enough. Instead of letting them go to waste, I confited them after seeing my friend Jane’s fabulous tomato confit. This recipe is adapted from hers.
What is confit
Confit is a French method "to preserve" by cooking the fruits or vegetables over low heat slowly in a bath of olive oil. This process not only preserves their texture and shape but also brings out the sweetness of the tomatoes while infusing them with the wonderful flavor of garlic and thyme.
How long to store tomato confit
The tomato confit can be stored in a tightly lidded jar in the refrigerator for up to one month.
It was a joy to use up all the extra tomatoes and the herbs from our garden. I threw in some thymes, fresh basil leaves, and a whole head of garlic for the confit and it smelled amazing. The confit tomatoes and olive oil went on bruschetta, more pasta, pizza, and salad.
- 2 lbs organic tomatoes
- ½ cup olive oil
- 1 tsp salt
- ½ tsp pepper
- A head of garlic, sliced in half
- A bunch of thyme sprigs
- ½ cup basil leaves
- Preheat the oven to 300 degrees F.
- Place tomatoes in a large baking pan in a single layer.
- Add oil, salt, pepper, and garlic.
- Tuck the basil and thyme into different areas of the pan.
- Bake the tomatoes for 50-60 minutes until they start to collapse but not all are burst.
- Cool tomatoes to room temperature.
- Store the tomatoes mixture in an airtight container in the refrigerator for up to 2 weeks.