Tomato confit uses a simple technique of slow-cooking tomatoes to yield a sweet, juicy, and spreadable texture.
The benefit of this technique is that the oil penetrates the tomatoes for a deeper, more complex flavor.
The oven and stovetop work well for confit, but the former is a straightforward and hands-off method.
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As the tomatoes cook in the oven, they shrink and shrivel while retaining their juiciness.
Keep Those Tomatoes On Their Stems
Making tomato confit could not be easier.
The tomatoes are ready for the oven in just a few minutes of prep.
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How Is This Different From Roasted Tomatoes?
The main distinction between tomato confit and a typical roasted tomato recipe is the percentage of oil.
Roasted tomatoes might use a small drizzle of oil, so they wrinkle and shrivel significantly.
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On the other hand, confit involvessubmergingthe tomatoesretaining lots of moisture.
My Favorite Tomatoes for Confit
I love using cherry tomatoes on the vine for confit.
Cherry tomatoes have a bright, tangy taste and sweeten even further through this process.
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But, most importantly, ripe tomatoes yield the most delicious confit.
Additionally,reactive cookwarecan sometimes react with acidic ingredients like tomatoes, leaving a slight metallic taste.
To be safe, I recommend using a ceramic baking dish.
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Variations to Try
Now Use Your Tomato Confit!
Botulismis a rare but severe illness because of a toxin released by a few different types of bacteria.
However, you might consume confit safely using proper techniques.
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Tomato Confit
This recipe calls for 3/4 cups of olive oil to start.
Preheat the oven to 275F.
In a small, 11 x 7-inch baking dish, evenly arrange the cherry tomatoes.
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give a shot to minimize any overlap so that each tomato touches the bottom of the pan.
Arrange the garlic alongside the tomatoes in the baking pan.
Pour 3/4 cup of olive oil into a measuring cup.
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Pour the oil all over the tomatoes until they are submerged about halfway.
Season with salt and pepper, taste.
Tomatoes should remain intact but easily spreadable when squished.
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The garlic should be soft and golden in color.
Remove the baking pan from the oven.
Gently use a fork to pull each tomato away from the vine.
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give a shot to keep each tomato intact.
Use the fork to smoosh and squeeze the garlic from the papery bulb; discard the bulb.
Place the tomatoes, garlic, and oil into a clean, sterilized jar and seal with a lid.
Oil should fully cover the tomatoes and garlic.
Chill immediately in the refrigerator until ready to use.
Mostresearchshows that tomato confit needs to be eaten within 3 to 7 days.
Your safest choice is to consume it within 3 days.
Freeze the confit to preserve it longer using the instructions provided by theUSDA.
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