Oven-Roasted Tomatoes (Tomato Confit)
Slow oven-roasted tomatoes, based on the classic French preservation method of confit are a great way to preserve summer tomato goodness! Try 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!
Servings: 5
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
- 1/3 cup extra virgin olive oil plus more for storing tomatoes
- 1/2 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 1/2 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 1/2 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
TIPS:
- The plum tomatoes should be ripe yet still firm. If you use overripe tomatoes, they’ll be challenging to work with.
- At least twice during the roasting process, open the oven door slightly to allow any steam that has built up in the oven to be released.
- 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.
- 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