Roasted Tomato Confit with Goat Cheese Recipe

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Ryan Rhodes Modified: March 21, 2022
Roasted Tomato Confit with Goat Cheese Recipe

How To Make Roasted Tomato Confit with Goat Cheese

Amp up your sandwiches and breads with this tomato confit! It’s loaded with rich goat cheese, earthy herbs, and thick pesto, for a tasty meal accompaniment.

Preparation: 20 minutes
Cooking: 50 minutes
Cool Time: 20 minutes
Total: 1 hour 30 minutes



  • 2lbsroma tomatoes,quartered, seeded
  • ozbasil sprigs,(1 package)
  • 1bunchfresh thyme sprigs
  • 3garlic cloves,sliced
  • 2tbspolive oil,or to taste
  • salt and ground black pepper,to taste
  • 4ozgoat cheese,(1 log), sliced
  • 3tbsppesto,or to taste


  1. Preheat the oven to 350 degrees F.

  2. Lay the tomatoes skin side-down on a rimmed baking sheet. Layer the basil, thyme, and garlic on top. Drizzle olive oil over tomatoes, then season with salt and pepper.

  3. Bake in the preheated oven for 50 to 60 minutes, until soft. Cool for at least 20 minutes.

  4. Discard the basil and thyme sprigs. Peel tomatoes and transfer to a serving dish.

  5. Place goat cheese on top. Dollop 1 teaspoon of pesto over each goat cheese slice.

  6. Bake in the preheated oven for about 15 minutes until goat cheese is soft and starting to brown.

  7. Serve warm over bread, and enjoy!


  • Calories: 114.06kcal
  • Fat: 8.66g
  • Saturated Fat: 2.85g
  • Monounsaturated Fat: 3.19g
  • Polyunsaturated Fat: 0.55g
  • Carbohydrates: 6.08g
  • Fiber: 1.90g
  • Sugar: 3.00g
  • Protein: 4.24g
  • Cholesterol: 7.02mg
  • Sodium: 332.81mg
  • Calcium: 57.69mg
  • Potassium: 301.10mg
  • Iron: 1.22mg
  • Vitamin A: 99.27µg
  • Vitamin C: 19.31mg
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This tomato confit is so good that you can eat it on its own. But, you can also serve it as a topping to breads and as a pair for cheeses and meats.
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