Tomato Confit Recipe

Tomato Confit Recipe

Photos of Tomato Confit Recipe

How To Make Tomato Confit

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.

Preparation: 10 minutes
Cooking: 5 hours
Total: 5 hours 10 minutes



  • 3lbslarge plum tomatoes
  • 2tbspolive oil
  • 3clovegarlic
  • 8sprigssmall thyme
  • ¼tspsalt
  • ¼tsppepper,freshly ground
  • 1tspsugar


  1. Preheat oven to 200 degrees F. Line a large rimmed baking sheet with parchment paper.

  2. Bring a large pot of water to a boil. Fill a large bowl with ice and water.

  3. Using a sharp paring knife, cut out cores from tomatoes; cut a small X on the other end. Place half of tomatoes in boiling water; remove with a slotted spoon and plunge into ice water. Repeat with remaining tomatoes.

  4. When cool, remove the skin from each tomato, cut in half, and squeeze out juices and seeds. Gently toss tomatoes in a large bowl with olive oil, garlic, thyme, salt, pepper, and sugar.

  5. Arrange tomatoes, cut side down, on baking sheet. Bake for about 5 hours until very soft.

  6. Pack tomatoes in an airtight container, adding olive oil to cover. Store refrigerated up to 3 weeks.


  • Calories: 53.33kcal
  • Fat: 3.01g
  • Saturated Fat: 0.42g
  • Monounsaturated Fat: 2.01g
  • Polyunsaturated Fat: 0.41g
  • Carbohydrates: 6.50g
  • Fiber: 1.92g
  • Sugar: 4.01g
  • Protein: 1.36g
  • Sodium: 65.33mg
  • Calcium: 22.92mg
  • Potassium: 338.09mg
  • Iron: 0.72mg
  • Vitamin A: 61.46µg
  • Vitamin C: 21.81mg
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