Roasted Tomato Confit
This is a low-effort, high-reward method for preserving the essence of tomatoes. You aren't just cooking them; you are confiting them until they collapse into a silk-like consistency.
Patience is your primary ingredient.
The tomatoes should barely sizzle; if they are browning or bubbling rapidly, your oven is too hot. You are looking for a gentle shriveling, not a hard roast.
- Heavy-bottomed baking dish or roasting pan
- Chef's knife
- Glass storage jar
What goes in.
- 2 lbcherry or grape tomatoes, washed and dried
- 1.5 cupsextra virgin olive oil
- 6 clovesgarlic, peeled and smashed
- 4 sprigsfresh thyme
- 1 tspsea salt flakes
- 0.5 tspcracked black pepper
Submerge to preserve
Ensure the tomatoes are mostly covered by the oil during the entire roasting process. This prevents the skins from burning and allows the garlic and herb oils to permeate the flesh.
The method.
Preheat the oven
Set your oven to 250°F (120°C). Do not rush this with a higher temperature.
Assemble the pan
Arrange the tomatoes in a single layer in the baking dish. Scatter the garlic cloves and thyme sprigs between them.
Season and submerge
Pour the olive oil over the tomatoes until they are almost submerged. Sprinkle evenly with salt and pepper.
Roast
Place in the oven for 2 hours. The tomatoes are done when they are wrinkled, soft, and have begun to burst, but still hold their general shape.
Cool and store
Let them cool in the oil. Transfer to a clean glass jar, ensuring the oil covers the tomatoes completely to create an airtight seal.
Other turns to take.
Spicy Confit
Add two dried red chili pods or a teaspoon of red pepper flakes to the oil before roasting.
Citrus Infused
Add a strip of lemon peel to the pan for a brighter finish that pairs well with white fish.
When it doesn't go to plan.
Use high-quality olive oil, as the oil becomes a vinaigrette once the tomatoes are gone.
If the tomatoes are very large, halve them before roasting to speed up the process.
Do not discard the garlic cloves; they turn into a sweet, spreadable paste.
The ones that keep coming up.
How long does this keep?
Kept in an airtight jar in the refrigerator and submerged in oil, it will last for up to two weeks.
Can I use this for pasta?
Yes. Add a few spoonfuls of the confit and some of the infused oil directly to hot pasta; it creates an instant, emulsified sauce.
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