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tomato confit uncooked
Sheri

Roasted Tomato Confit

5 from 1 vote
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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Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Servings: 6
Course: Sauce
Ingredients Method

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

Method
 

  1. Preheat oven to 275°F (135°C).
  2. Place tomatoes, garlic, and herbs in a baking dish or cast iron skillet.
  3. Pour in enough olive oil to come about halfway up the tomatoes.
  4. Season with salt, pepper, and optional chili flakes or balsamic.
  5. Roast uncovered for 1.5 to 2.5 hours, until the tomatoes are soft, wrinkled, and slightly caramelized.
  6. Let cool, then transfer everything (oil included) into a jar or container.