• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About Me
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Use of Content and Photography
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef and Lamb
      • Chicken and Turkey
      • Fish and Seafood
      • Main Course – Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » Recipes » Side Dishes - Vegetables

    By Carol · Published: Sep 17, 2021 · Modified: Sep 17, 2021 · This post may contain affiliate links. Please read my disclosure.

    Tomato Confit

    Jump to Recipe
    5 from 1 vote
    3 hours 45 minutes

    This classic French preservation method is a great way to preserve summer tomato goodness! Try Tomato Confit on grilled bread, on charcuterie boards, in pasta, as a way to bump up the flavor of jarred marinara or on salads for a taste of summer all year long!

    Tomato Confit in glass jar garnished with fresh thyme sprigs.

    Why This Recipe is a Keeper!

    When you don’t know what else to do with a summer tomato bounty, this is a lovely way to preserve some of that REAL tomato flavor. This recipe is adapted from one by Daniel Boulud so you know it has to be good!

    Although small tomatoes such as cherry or grape are generally used, this Tomato Confit recipe uses plum (or Roma) tomatoes cooked with herbs, garlic and a touch of sugar which helps to caramelize the tomatoes. I used plum tomatoes because we had a plum tomato bounty and they’re low-moisture.

    Slow-roasting concentrates the flavor of the tomato–much like a sun-dried tomato–but without the leathery texture and cloying sweetness.

    Tomato Confit in glass jar garnished with fresh thyme sprigs on white distressed background.

    What is Confit?

    Pronounced con-FEE, this French adjective basically means “preserved.” Often used with duck, this preservation method takes place by slowly cooking food in a liquid that’s inhospitable to bacteria such as pure fat. This method can also be applied to fruits and vegetables. For tons more information on everything confit, here’s an article from Serious Eats.

    How to Make Tomato Confit:

    Recipe Ingredients:

    Here’s everything you’ll need to make this recipe along with how to prep. See the tomato confit recipe card below for the exact quantities.

    Ingredients for Tomato Confit.

    Ingredient Notes:

    • Fresh Herbs: Here’s where you definitely want to use fresh herbs. Dried herbs will only dry more.
    • Olive Oil: You don’t have to go all out here because the oil will be heated. Just use a decent extra-virgin olive oil for the slow-roasting. If storing the tomatoes in a jar and using within a short period of time, drizzle the confited tomatoes with the best olive oil you have.
    • Tomatoes: Use plum (Roma) tomatoes that are ripe yet still firm. Overripe tomatoes will be difficult to work with.

    Step-By-Step Instructions:

    • Gather, prep and measure out all the ingredients.
    • Start by removing the skin from the tomatoes.
      • Prepare an ice bath then bring a saucepan of water to a boil.
      • Cut an “X” in the bottom of each tomato then carefully drop it into the boiling water.
      • Give it about 20-30 seconds or until you can see the skin begin to peel away from the tomato.
      • Immerse into the ice bath to stop the cooking process.
    Roma tomatoes after being blanched in ice water in glass bowl.
    • Remove the skins, cut in half and remove the seeds.
    Nine whole skinned tomatoes and 14 peeled, halved and seeded tomatoes on white cutting board.
    • Place the tomato halves on a baking sheet then drizzle with olive oil. Add the thyme, bay leaves, garlic, salt, pepper and sugar, tucking them in and under the tomatoes.
    • Place in the oven at 275 degrees and slow roast for 1 ½ hours, opening the door slightly once or twice to allow for any accumulated steam to escape.
    40 plum tomato halves on white enameled baking sheet.
    Tomatoes on white enameled baking sheet before being slow-roasted.
    • At 1 ½ hours, they should look like this…
    Confit tomatoes on white enameled baking sheet.
    • Flip then continue roasting at 275 degrees for another 1 ½ hours.
    Confit tomatoes on white enameled baking sheet.
    • They should then be deep red in color and beatifully soft.
    Tomato Confit on white enameled baking sheet.
    • Let cool then transfer to a jar.
    Tomato Confit in glass jar garnished with fresh thyme.
    • Drizzle with a great olive oil to cover then refrigerate.
    Tomato Confit being drizzled with olive oil.
    • Refrigerate up to 6-7 days. Afterward, divide into small portions and freeze.

    Chef Tips and Tips:

    • The tomatoes should be ripe yet still firm. If you use overripe tomatoes, they’ll be difficult to work with.
    • At least twice during the confit process, open the oven door slightly to allow any steam that has built up in the oven to be released.
    Tomato Confit in glass jar with thyme sprigs.

    Frequently Asked Questions:

    How long will tomato confit last in the refrigerator?

    6-7 days is the limit as with most cooked food. After that, simply divide it up into small portions and place in small snack-size zipper-top bags or other small airtight containers and place in the freezer.

    What are ways to use tomato confit?

    Use anywhere you want a concentrated tomato flavor.  Uses include salads, pasta, add to purchased tomato sauce to improve the flavor, crostini, charcuterie or antipasto boards and mashed as a “whole” form of tomato paste.

    More ways to preserve summer tomato goodness!

    • Pickled Grape (or Cherry) Tomatoes
    • Basic Fresh Tomato Sauce Parma-Style
    • Mediterranean Braised Green Beans with Tomatoes
    • Slow Cooker Spicy Italian Sausage Ragu

    Join the FROM A CHEF’S KITCHEN MAILING LIST to get all the latest posts and more!

    Tomato Confit in glass jar garnished with fresh thyme.

    Tomato Confit

    5 from 1 vote
    By: Carol | From A Chef’s Kitchen
    This classic French preservation method is a great way to preserve summer tomato goodness! Try Tomato Confit on grilled bread, on charcuterie boards, in pasta, as a way to bump up the flavor of jarred marinara or on salads for a taste of summer all year long!
    PRINT RECIPE PIN RECIPE
    Prep Time 45 mins
    Cook Time 3 hrs
    Total Time 3 hrs 45 mins
    Course Appetizers and Snacks
    Cuisine Italian
    Servings 5
    Calories 182 kcal

    Equipment

    • Saucepan
    • Glass Mixing Bowls
    • Wusthof Chef Knife
    • Cutting Board
    • Rimmed Sheet Pan
    • Pastry Brush

    Ingredients
      

    • 20 Roma (plum) tomatoes - ripe but firm, approximately 3 pounds
    • 8 large cloves garlic - peeled and sliced into thick slices
    • 6 sprigs fresh thyme - leaves only
    • Salt and freshly ground black pepper - to preference
    • 5 fresh bay leaves
    • ⅓ cup extra virgin olive oil - plus more for storing tomatoes
    • ½ teaspoon sugar

    Instructions
     

    • Prepare an ice bath. Bring a saucepan of water to a boil. Cut a small, shallow "X" in the bottom of each tomato.
    • Carefully drop the tomatoes, 5-6 at a time into the boiling water and cook 20-30 seconds or until the skin begins to loosen around the "X" in the bottom of each tomato. Transfer to the ice bath and repeat with the remaining tomatoes.
    • Peel the tomatoes and discard the skins. Blot dry on paper towels or a clean kitchen towel. Slice each tomato in half lengthwise and remove the seeds.
    • Preheat oven to 275 degrees.
    • Scatter the sliced garlic and half the thyme over a large, rimmed baking sheet.
    • Season the cut side of the tomatoes with salt and black pepper then arrange them, cut side down over the garlic and thyme.
    • Tuck the bay leaves around the tomatoes then drizzle the olive oil over the tomatoes, making sure each one is coated with oil. (A pastry brush helps.)
    • Season with a little more salt and black pepper, the remaining thyme leaves and the sugar.
    • Place in the oven and bake for 1 ½ hours. Open the door slightly 1-2 times just to release some of the moisture that will build-up in the oven.
    • Flip the tomatoes and bake another 1 ½ hours. Open the door slightly 1-2 times just to release some of the moisture that will build up in the oven. The tomatoes should be very tender, shriveled but still hold their shape.
    • Let cool to room temperature. Place in an airtight container and pour olive oil over the top. Refrigerate up to 1 week or freeze up to 6 months.

    Notes

    STORAGE:  Refrigerate in an airtight container for up to 1 week.  To freeze, place in small snack-size zipper-top bags and freeze for up to 6 months.
    USES:  Use anywhere you want a concentrated tomato flavor.  Uses include:
    • Salads
    • Pasta
    • Chop and add to purchased tomato sauce to improve the flavor
    • Crostini
    • Charcuterie or antipasto boards
    • Mashed as a “whole” form of tomato paste

    Nutrition

    Serving: 1 | Calories: 182kcal | Carbohydrates: 12g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 14mg | Potassium: 615mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2129IU | Vitamin C: 37mg | Calcium: 39mg | Iron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Side Dishes - Vegetables

    • Zucchini Corn Fritters with Basil Buttermilk Sauce
    • How to Roast and Freeze Hatch Green Chiles
    • Asparagus Cordon Bleu
    • Polish Stewed Cabbage (Kapusta)
    72 shares
    • Share2
    • Tweet
    • Yummly
    • Email

    Categories: Side Dishes - Vegetables

    Reader Interactions

    Comments

    1. Patty says

      September 19, 2021 at 3:23 pm

      Perfect timing for tomato season. Can a meatier sandwich tomato be used? i.e.Sand Mountain from Alabama. If I cut them horizontally in half I can usually get most of the seeds out. These are about the best I’ve found here in northwest Florida. I miss my western PA tomatoes for sure. My hubs does not like thyme at all. What other herbs can be used please? I thought about tarragon but don’t know what 3 hours of heat would do to them. A variety of herb recommendations would be GREATLY appreciated!! Thank you, Carol 🙂

      Reply
      • Carol says

        September 19, 2021 at 4:08 pm

        Hi, Patty, Thanks so much for your question! Yes, larger tomatoes can be used. Here’s a recipe from Saveur Magazine that may be helpful for the timing: https://www.saveur.com/tomato-confit-hold-onto-summer/ As far as herbs, I think fresh tarragon would be fine as the heat does the same thing to thyme. You could also do fresh rosemary. Thanks again and hope you enjoy!

        Reply
        • Patty says

          September 19, 2021 at 6:24 pm

          Thank you for responding quickly. Printing recipes on your site and watching the rain come down!

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME!

    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's home cook!

    More About Me →

    Let’s Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    As Seen On

    As Seen On Cloud

    TOP 10 READER FAVES!

    • Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
    • French-Style Potato Salad
    • Korean Braised Beef Short Ribs Recipe
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Curry Braised Chicken Thighs
    • Crustless Southern Tomato Pie
    • Very Veggie Gazpacho (The Best Vegetable Gazpacho)
    • Roasted Cherry Tomato Tart with Herbed Ricotta
    • Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta
    • Roasted Poblano Corn and Potato Chowder with Bacon and Gouda Cheese

    All Recipes →

    GRILLING FAVORITES

    • Caribbean Jerk Chicken with Black Bean Mango Salsa
    • Mojo-Marinated Pork Skewers
    • Grilled Mahi-Mahi with Cilantro – Ginger Pesto
    • Grilled Marinated Skirt Steak with Peperonata
    • Grilled Citrus Chicken with Spicy Basil Chimichurri
    • Grilled Vegetable Kabobs with Charmoula
    • Indian-Style Beef Kabobs with Cilantro – Coconut Sauce
    • Grilled Chicken Burgers with Jalapeño Tzatziki

    More Grilling Recipes →

    SUMMER IS SALAD SEASON!

    • Mediterranean Chopped Salad Recipe with Chickpeas
    • Creamy Cucumber Salad with Yogurt
    • Mediterranean Salad with Quinoa and Grilled Vegetables
    • Radish Greens Salad with Hot Bacon Dressing
    • Green Bean and Radish Salad Recipe with Mustard-Caper Vinaigrette
    • Tuscan Cherry Tomato and White Bean Salad
    • Mediterranean Barley Salad with Green Beans, Red Bell Pepper, Olives and Feta
    • Southwestern Orzo Pasta Salad with Cilantro Lime Dressing

    More Great Salads →

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 2Facebook
    • Pinterest
    72 shares