This Simple Tomato Confit recipe is a flavorful dish of slow-baked tomatoes with herbs, garlic, and oil.
The word “confit” is French and refers to a food that is slowly cooked over a long period. It is traditionally speaking, a preservation method. But today instead of jarring these beautifully baked tomatoes we will be enjoying them as a simple but beautiful side dish.
Confit tomatoes are delicious and are one of my favorite ways to use up our summer tomatoes. Cooking tomatoes at a low temperature is a fantastic way to bring out the intense flavor of sweet tomatoes.
I like to serve this dish with crusty bread slices so that people can slather the warm baked tomatoes on a slice or use it to sop up any leftover juices. Making a confit might seem fancy enough and surely it has a lovely presentation. But the simplicity of this recipe highlights the idea of how simple food often is the most delicious.
The best part is this recipe requires just a few minutes of prep time and you can make this up ahead of time if you need to.
Simple Tomato Confit Is…
- A French technique for preserving fresh tomatoes.
- A simple recipe that is perfect for tomato season.
- The easiest thing to do for a delicious side dish to any kind of meal.
- A great way to use up extra tomatoes.
- Cooked at a low heat for an extended period of time.
- Able to be made with plum tomatoes or larger tomatoes. Even ripe cherry tomatoes will work with adjusted cook times.
Tomatoes- use the best quality tomatoes you can find. I like to use vine-ripe tomatoes or heirloom varieties and if I grow them myself, that’s even better.
Onions- use green onions or scallions for this dish, they have a nice mild flavor that isn’t overpowering.
Garlic- I use large garlic cloves, for best results use fresh garlic not jarred.
Herbs- A blend of fresh rosemary and oregano which creates a nice flavorful essence to this dish. Use fresh herbs over dried herbs.
Oil- I use extra virgin olive oil but you can use pure olive oil if you prefer. Use a good quality oil.
Seasoning- I use sea salt and freshly cracked black pepper. You can use Kosher salt Himalayan salt and even standard table salt and pepper for this.
Begin by washing and drying the tomatoes.
Remove the stems and take a knife to cut out the top core portion.
Slice each tomato in half. Place them cut side down in a baking dish in a single layer.
Chop the green onions and spread them on top of the tomatoes.
Sprinkle generously with sea salt and cracked black pepper.
Place the sprigs of Rosemary atop the tomatoes (as pictured). Roughly chop the oregano and sprinkle it over as well. Smash and peel all the garlic cloves.
Tuck the smashed garlic slices between the tomatoes (as pictured)
Last but not least liberally pour the olive oil across all the contents making sure to coat each tomato.
Other Ways to Enjoy
- Toss the baked tomato mixture into your favorite pasta for a delicious fresh-tasting pasta dish.
- Use as a topping to chicken or other meats.
- Make fresh croutons and toss them together with the tomatoes for Panzanella-style salad (bread and tomato salad).
- Simple Tomato Confit reheats well the next day. So go ahead and enjoy it just as it is, once more.
Can I use cherry tomatoes?
Yes! Cherry tomatoes work great for this dish. As do beefsteak, heirloom, and even Roma’s. For this recipe, I am suggesting vine ripened for the freshness factor. But any fresh tomato and especially homegrown will do just fine.
How do I store Simple Tomato Confit?
The best way to store it in the fridge is in an air-tight container. Tomato Confit will keep for about a week.
Can I use a baking sheet?
If you don’t have a baking dish or a casserole-style dish to use, I would suggest using a skillet over a baking sheet as the juices and olive oil may spill out due to the low lip on a baking sheet. However, if a baking sheet is all you have, I would recommend lining the bottom rack of your oven with some foil for spillage.
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- 3 lbs vine ripe tomatoes
- 3 springs of fresh rosemary
- 6 cloves of garlic
- 3 sprigs of fresh oregano
- olive oil
- 1 bundle of green onions
- 1 tsp of sea salt
- 1 tsp fresh cracked black pepper
- Begin by washing and drying the tomatoes.
- Take a knife and core them just around the stem part.
- Slice each tomato in half. Place them cut side down in a baking dish.
- Sprinkle them generously with sea salt and cracked black pepper.
- Chop the green onions and sprinkle them on top.
- Place the sprigs of Rosemary atop the tomatoes (as pictured).
- Roughly chop the oregano and sprinkle it over as well.
- Smash and peel all the garlic cloves.
- Place the broken pieces of garlic evenly over the tomatoes.
- Last but not least liberally pour the olive oil across all the contents making sure to coat each tomato.
- Bake at 275℉ for 1 1/2 hours.
Other Ways to Enjoy
- Allow the tomatoes to cool completely before packing
- Keep the jar in the fridge at all times and top it with fresh oil after scooping out more
- The tomatoes should be kept underneath the oil at all times to prevent mold
- Have the jars washed and ready to pack to make it easier
Amount Per Serving: Calories: 70Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 406mgCarbohydrates: 11gFiber: 4gSugar: 6gProtein: 2g