Tomato Confit
This is a low-effort method to preserve the essence of tomatoes through the end of the season. By barely bubbling them in oil, you break down their cellular structure until they become buttery and sweet.
Oil is the primary ingredient
Do not skimp on the olive oil; it acts as both a cooking medium and a storage vessel. Use a heavy-bottomed pan or baking dish that keeps the tomatoes snug in a single layer so they remain submerged.
- Heavy-bottomed baking dish or cast iron skillet
- Chef's knife
- Parchment paper (optional)
What goes in.
- 2 lbcherry or grape tomatoes, whole
- 1 cupextra virgin olive oil
- 6 clovesgarlic, peeled and smashed
- 3 sprigsfresh thyme
- 1 tspsea salt
Controlled poaching
The goal is to poach the tomatoes in oil rather than roast them in dry heat. Ensure the oil covers at least halfway up the tomatoes so they soften evenly without drying out.
The method.
Preheat your oven
Set the oven to 300°F (150°C).
Arrange the ingredients
Place the tomatoes in the baking dish. Tuck the garlic cloves and thyme sprigs between them. Pour the olive oil over the top until the tomatoes are partially submerged.
Season
Sprinkle the salt evenly over the tomatoes and oil.
Roast
Place the dish in the oven for 75 to 90 minutes. You will know they are done when the skins are shriveled and the tomatoes look like they might burst at the slightest touch.
Cool
Let the dish cool to room temperature before serving or transferring to a storage jar.
Other turns to take.
Spicy Confit
Add a dried chili pepper or a teaspoon of red pepper flakes to the oil before putting it in the oven.
Citrus Infused
Add a long strip of lemon peel to the oil for a brighter, aromatic finish.
When it doesn't go to plan.
Save the oil after the tomatoes are gone; it is infused with garlic and tomato juices and is excellent for salad dressings or finishing pasta.
If you have time, let the confit sit overnight in the refrigerator; the flavors deepen significantly after 24 hours.
Use firm tomatoes; if they are too soft or already bruising, they will disintegrate into mush.
The ones that keep coming up.
Do I need to peel the tomatoes?
No. The skin protects the fruit from turning into sauce and provides a necessary texture contrast.
How long does this keep?
Stored in an airtight jar in the refrigerator, it will keep for up to two weeks, provided the tomatoes remain completely covered by the oil.
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