Making Tomato Confit

How do I prolong the fresh taste of sweet local tomatoes? A friend recently shared with me her recipe for tomato confit. Before the tomatoes are gone from your favorite local farm stands, check it out.

Tomato Confit

First, buy or pick a bunch of tomatoes (for this recipe, you’ll need a dozen), plus two heads of garlic, and fresh herbs, such as oregano, basil, or thyme. You’ll also need some coarse salt and some good quality extra-virgin olive oil.

Tomato Confit Recipe


12 Roma tomatoes or small meaty tomatoes
½ cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 teaspoons minced fresh thyme (or herb of your choice)
2 cloves garlic, sliced fine (optional)


Preheat oven to 250 degrees. Bring a pan of water to a boil. With a sharp pairing knife, score tomatoes. Place tomatoes in a large bowl.

  1. Pour boiling water over tomatoes; let sit until skin is easily peeled, about 15 seconds. Drain tomatoes and cover with ice.
  2. Peel tomatoes when cool enough to handle. Halve lengthwise and place, cut-side up on a parchment paper-lined baking sheet. Drizzle with olive oil; season with salt, pepper, thyme. optional garlic.
  3. Roast until tomatoes are dried halfway through, about 5 to 6 hours. Let stand until cool.
  4. Transfer tomatoes to a storage container; pour oil from baking sheet over the top. Refrigerate for up to 1 week.




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