Tomato confit a little gems of slow-cooked tomato goodness!
The best part about tomato confit is the flavor – slow-roasting the tomatoes in olive oil brings out their natural sweetness, and the texture transforms into something wonderfully soft yet still holding their shape, giving you perfect little flavor bombs to pop in your mouth.
Plus, it is incredibly easy to make, requiring just a few simple ingredients and a few minutes of prep time.
TABLE OF CONTENTS
- What does confit cooking mean?
- Step Instructions + Tips
- Full Recipe Card (printable)
Why You’ll Love This Tomato Confit
Simple recipe: No fancy equipment or ingredients required.
Great flavor: The long, slow roast process in olive oil transforms the fresh tomatoes into something amazing!
Excellent shelf life: When stored properly in the fridge or freezer, the tomato confit can last up to 2 weeks or 3 months.
This makes it a great make-ahead or preservation method.
A good use for the tomato season: If you have an overabundance of tomatoes from your garden or a deal at the farmers market, cooking them into confit is a perfect way to use them up before they go bad.
What Is Confit?
The French word Confit means “preserved.”
Confit is a cooking technique that typically involves cooking meat, such as duck, in its own fat at a low temperature for an extended period of time – the famous duck confit.
In addition to meats, vegetables and fruits can also be cooked using the confit technique.
For example, vegetables can be slow-cooked in olive oil, and fruits can be slowly poached in sugar syrup.
Confit cooking is a method of slow cooking in fat or liquid to produce tender and flavorful dishes.
Confit Tomatoes vs. roasted Tomatoes
While both confit and roasted tomatoes are cooked in the oven, the two techniques have some key differences.
Confit involves cooking the tomatoes in a generous amount of oil, which helps to preserve their texture and flavor.
Roasting, on the other hand, involves cooking the tomatoes on a baking sheet with a little bit of oil, just enough to coat them.
Another difference is the cooking temperature, for confit tomatoes we use a low temperature as opposed to roasted tomatoes which are cooked at a high temperature.
This also implies the cooking time – for confits, we do slow cooking at a lower temperature.
And with the roasted ones, the temperature is higher and cooked faster.
Cherry tomatoes: When making tomato confit, choosing the right type of tomato is important.
Look for good-quality, sweet cherry tomatoes that are ripe but still firm or other small-variety tomatoes like grape tomatoes or Roma ones.
Avoid large tomatoes, as they tend to have more water and less flavor.
A mix of red and yellow grape or cherry tomatoes makes a pretty confit with orange and red hues.
Extra-virgin olive oil: High-quality oil is a key ingredient in tomato confit, as it provides the base for slow cooking and infuses the tomatoes with rich flavor.
Garlic: Fresh garlic is preferred for the best flavor.
You can use garlic powder as a substitute if needed. Use about 1/4 teaspoon of garlic powder for every fresh garlic clove in the recipe.
Fresh thyme sprigs: A classic herb that pairs well with tomatoes.
You can also try fresh rosemary or fresh basil leaves.
Kosher salt and black pepper: To taste.
Balsamic vinegar: Adding balsamic vinegar to the confit will give it a tangy, slightly sweet note that pairs well with the tomatoes.
Sugar: Help to enhance the natural sweetness of the tomatoes.
How To Make Tomato Confit – Steps by Step
Preheat the oven to 230°F.
Rinse the cherry tomatoes and pat them dry with a paper towel.
In a large oven-safe dish covered with parchment paper, add the cherry tomatoes in a single layer and combine with the olive oil, garlic cloves, thyme, sugar, vinegar, salt, and black pepper.
You don’t have to cover the whole cherry tomato with oil. About halfway through is fine.
Stir it all together.
Bake for 1 1/2 to 2 hours or until the tomatoes are soft and caramelized.
Remove the dish from the oven and let it cool to room temperature.
Transfer the tomatoes to a clean jar or container using a slotted spoon.
Pour the remaining oil and garlic over the tomatoes.
Store in the refrigerator for up to 2 weeks.
Don’t want to turn on the oven? Make them in the Air fryer
While tomato confit is traditionally made in the oven, you can use an air fryer to achieve similar results.
Simply toss the cherry tomatoes in a baking dish that can fit in your air fryer with olive oil, garlic, and herbs, and cook in the air fryer at 200 F for around 1 hour, stirring occasionally, until they are soft and caramelized.
- Use high-quality olive oil for the best flavor.
- Use a light baking dish to allow for even heating and oil circulation.
- Oven temperature is crucial! Too hot, and the tomatoes will scorch, too cold, and they won’t caramelize.
- Use baking paper when making tomato confit. It doesn’t change the flavor, but I have noticed that baking paper makes it easier to pour the oil into the jar.
- Use the leftover infused oil for salads or pasta, which has tons of flavor.
- Add a pinch of red pepper flakes if you like a spicy flavor!
How To Serve This Confit
Confit tomatoes can be used in so many ways.
I love to serve them in bruschetta together with ricotta or burrata cheese.
They are also perfect for making different pasta sauces but as an addition to a pasta salad or a topping on focaccia or pizza.
Tomato confit is a side dish with grilled or roasted meats such as chicken, beef, lamb, and pork.
Try pouring a little confit tomato on grilled fish such as halibut, salmon, or even in a burger.
The sweetness of the tomatoes contrasts beautifully with the savory flavors of the meats and fish.
How To Store
Tomato confit can be stored in an airtight container or airtight jar in the refrigerator for up to 2 weeks. Remember to cover them with oil.
You can also freeze it for longer storage for about 3 months. – just thaw it in the refrigerator before using it.
Can I use larger tomatoes to make confit?
It’s best to use small cherry tomatoes for confit, as they have a higher flesh-to-seed ratio and a sweeter flavor.
Larger tomatoes tend to have more water and less flavor, which can result in a less desirable texture.
Can I use dried herbs instead of fresh ones?
While fresh herbs are preferred for the best flavor, you can use dried herbs as a substitute. Just use about half the amount of dried herbs as you would fresh.
Can I add other vegetables to the confit?
Absolutely! You can add other vegetables, such as sliced onions or bell peppers.
Can you reheat the confit?
Yes, you can.
Reheat in a pan over low heat or in the microwave. But believe me, cold they taste even better, and you don’t have the risk of burning yourself with hot oil.
Cherry Tomato Confit Recipe
CONNECT WITH THE BELLA VITA!
Be sure to follow me on social media so you never miss a post!
- 3 cups of cherry tomatoes
- 1 cup of extra virgin olive oil
- 4-5 cloves of garlic
- 1 sprig of fresh thyme
- Salt and pepper, to taste
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sugar
- Preheat the oven to 230°F.
- Rinse the cherry tomatoes and pat them dry with a paper towel.
- In a large oven-safe dish covered with parchment paper, add the cherry tomato and toss with the olive oil, garlic, and thyme.
- Season with salt and pepper.
- And a sprinkling of sugar, the balsamic vinegar and give it a good stir
- Bake for 1 ½ to 2 hours at 230°F.
- Remove the dish from the oven and let it cool to room temperature.
- Use a slotted spoon to transfer the tomatoes to a clean jar or container.
- Pour the remaining oil and garlic over the tomatoes until the tomatoes are completely covered, if more is needed add more oil.
Amount Per Serving: Calories: 341Total Fat: 36gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 0mgSodium: 59mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 1g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.