Roasted Tomato Confit
Learn how to make rich, flavorful confit tomatoes with this easy recipe. Perfect for pasta, toast, salads, or as a gourmet topping—slow-roasted and bursting with summer sweetness.
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Servings: 6
Ingredients
- 2 lbs cherry or grape tomatoes or Roma, halved
- 6 garlic cloves peeled and smashed
- 1/2 to 3/4 cup olive oil enough to partially submerge tomatoes
- 3 sprigs of fresh thyme or rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pinch of chili flakes or a splash of balsamic vinegar
Instructions
- Preheat oven to 275°F (135°C).
- Place tomatoes, garlic, and herbs in a baking dish or cast iron skillet.
- Pour in enough olive oil to come about halfway up the tomatoes.
- Season with salt, pepper, and optional chili flakes or balsamic.
- Roast uncovered for 1.5 to 2.5 hours, until the tomatoes are soft, wrinkled, and slightly caramelized.
- Let cool, then transfer everything (oil included) into a jar or container.