Tomato Confit

By • January 7, 2016 0 Comments

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Tomato Confit

Author Notes: Simplicity is often the best solution to a problem. Around the end of summer I have the unmentionable problem other tomato growers have, I've eaten my fill of tomatoes, and yet I have many pounds of them still ripening on the vine. This is where simplicity steps up to the plate and proves once again, that the simplest solution is the best way to hit a home run.
Tomato confit has been around for ages, it's not anything new, and I certainly didn't invent baking tomatoes. But it's a terrific reminder that the simplest approach is often the best, especially when feeding a crowd.


Serves a crowd

  • 2 pounds Ripe fresh tomatoes
  • 1/2 cup Extra delicious extra virgin olive oil
  • 2 teaspoons Salt
  • 1 teaspoon Sugar
  • Bunches of aromatic herbs, basil, thyme, sage, parsley, and a bay leaf
  • 6 Cloves of fresh garlic, peeled
  1. Wash and dry the tomatoes well Cut into thick slices or quarter if they are smaller cherry tomatoes
  2. Arrange the tomatoes in a single layer in a non reactive baking dish that can with stand heat above 350
  3. Sprinkle salt and sugar over the tomatoes, feel free to add more or try smoked salt for additional flavours
  4. Tuck the garlic under the tomatoes, sheltering they & ensuring they don't dry out during baking
  5. Tuck the aromatic herbs under the tomatoes, ensuring all the liquids that escape the tomatoes get a chance to mingle with the herb flavours.
  6. Gulg in the pan enough extra virgin olive oil to come at least 1/4 - 1/2 way up the bottom layer of the tomatoes, the amount will vary depending on how larger your pan is.
  7. The tomatoes will shrivel & there will be some tomatoe juice in the pan after baking. Add it all to a single jar and store. In the fridge.
  8. Use to top fresh bread with good cheese, on cottage cheese or pasta. Or serve on a platter for guest to self serve & dip into at will.

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