If you adore the rich, mellow sweetness of slow-cooked tomatoes, then this Tomato Confit Recipe is going to become your new kitchen staple. It’s a simple yet transformative dish where cherry tomatoes get gently bathed in fragrant olive oil, garlic, rosemary, and lemon zest before slow-roasting to silky perfection. The result? Tender bursts of flavor that elevate any meal from breakfast to dinner. It’s one of those recipes you’ll want to make again and again, whether to spoon over crusty bread, toss into pasta, or add a luxurious touch to just about anything savory.
Ingredients You’ll Need
The beauty of this Tomato Confit Recipe lies in its simplicity. Each ingredient is carefully chosen to build layers of flavor without overpowering the star tomatoes. Using fresh herbs, aromatic garlic, and high-quality olive oil helps create that irresistible depth and aroma.
- 3 pounds cherry or grape tomatoes: These small tomatoes burst with natural sweetness and maintain their shape well during slow cooking.
- 2 heads of garlic (sliced horizontally): Cooking the garlic whole and sliced adds a mellow, roasted garlic sweetness without being too sharp.
- Zest of 1 lemon: Brightens the dish with a subtle citrus note that complements the tomatoes and herbs.
- 1 cup extra virgin olive oil: The oil is essential for slow cooking the tomatoes gently while infusing them with rich, fruity flavor.
- 1 teaspoon kosher salt: Enhances all the natural flavors without making the dish too salty.
- ½ teaspoon freshly ground black pepper: Adds a gentle spicy warmth to balance the sweet and savory elements.
- 4 sprigs fresh rosemary: This herb brings an earthy, piney fragrance that pairs perfectly with the roasted tomatoes and garlic.
How to Make Tomato Confit Recipe
Step 1: Prepare the Oven and Tomatoes
Start by preheating your oven to 300°F (150°C). While the oven warms up, place your washed and dried cherry or grape tomatoes into a large, oven-safe baking dish. This slow and gentle oven temperature is key to coaxing out the tomatoes’ natural sweetness without losing their shape or flavor.
Step 2: Add the Garlic
Arrange the two sliced garlic heads facing upwards among the tomatoes. Keeping the garlic in whole halves allows it to slowly soften, releasing its sweet, roasted flavor gently into the oil and tomatoes during cooking.
Step 3: Sprinkle Lemon Zest and Add Rosemary
Sprinkle the zest of one lemon evenly over the tomatoes to impart a delicate brightness. Then, scatter the rosemary sprigs throughout the dish; their fragrant oils will seep into both the tomatoes and the olive oil, creating layers of aromatic complexity.
Step 4: Add Olive Oil
Pour about one cup of extra virgin olive oil over the tomatoes until they are nearly submerged. The oil helps bathe the tomatoes as they slowly roast, locking in moisture and flavor, while eventually becoming infused with the garlic and herbs.
Step 5: Season
Sprinkle kosher salt and freshly ground black pepper evenly over everything, seasoning the tomatoes perfectly without overwhelming their delicate taste.
Step 6: Bake and Stir
Place the baking dish in your preheated oven. Bake for 45 minutes to 1 hour, checking halfway through to stir gently. This helps distribute the infused olive oil flavors and ensures the tomatoes cook evenly into a soft, slightly wrinkled, melt-in-your-mouth texture.
Step 7: Cool Slightly
Once the tomatoes are perfectly soft and the garlic cloves tender, remove the dish from the oven. Let the confit cool for a bit so the flavors can meld even further before serving or storing.
Step 8: Store or Serve
You can dive right in and enjoy your tomato confit immediately or transfer the tomatoes and oil into airtight glass containers. Make sure the tomatoes are fully submerged in the oil for preservation, and keep refrigerated for future use.
How to Serve Tomato Confit Recipe
Garnishes
This Tomato Confit Recipe shines as a flavorful garnish on toasted baguette slices or as an accompaniment to grilled meats and roasted vegetables. Sprinkle a little fresh basil or parsley on top just before serving for a pop of freshness and color.
Side Dishes
Pair the confit with crusty bread to soak up the luscious oils or spread it over warm polenta or creamy risotto for a luxurious side dish. It also compliments scrambled eggs or adds a burst of flavor to simple grain salads.
Creative Ways to Present
Try spooning the confit over creamy burrata cheese for an impressive appetizer or fold it into homemade pizza right after baking for an unexpected twist. Its sweet, savory character elevates everything from sandwiches to roasted potatoes.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover tomato confit to a clean glass jar and keep it covered with the olive oil from the cooking dish. Stored this way in the refrigerator, it will stay fresh and flavorful for up to two weeks, making it an excellent make-ahead condiment.
Freezing
Freezing tomato confit is possible, but it may change the texture slightly. For best results, freeze in small portions and thaw slowly in the refrigerator before gently reheating to preserve the delicate flavors.
Reheating
To reheat, warm the tomato confit gently in a saucepan over low heat until just heated through. Avoid boiling, which can toughen the tomatoes and dull the olive oil’s richness.
FAQs
Can I use regular tomatoes instead of cherry or grape tomatoes?
While you can, cherry or grape tomatoes are preferred because their small size allows even cooking and natural sweetness that works best in this recipe. Larger tomatoes may become too soft or watery.
How long can I store tomato confit in the refrigerator?
When fully submerged in olive oil and kept in an airtight jar, tomato confit can last up to two weeks refrigerated. Always use a clean spoon to prevent contamination.
Is it necessary to use fresh rosemary?
Fresh rosemary imparts the best aroma, but if unavailable, dried rosemary can be used in smaller amounts. The flavor will be less vibrant but still delicious.
Can I make tomato confit without lemon zest?
Yes, lemon zest adds a nice brightness, but the confit will still be flavorful without it. Feel free to experiment with other citrus zest like orange or lime for a different twist.
What if I don’t have an oven-safe dish?
A baking dish made of ceramic, glass, or metal that can withstand low heat is ideal. If you don’t have one, you can try roasting the tomatoes in a well-lined pan or sheet tray, but some oil loss may occur.
Final Thoughts
This Tomato Confit Recipe is one of those delightful dishes that feels both gourmet and comfortably homey. Its effortless preparation and incredible flavor make it a perfect companion for countless meals. Give it a try and watch as it transforms your everyday dishes into something truly special—your taste buds will thank you!
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Tomato Confit Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 to 4.5 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Tomato Confit is a delicately slow-baked tomato dish where cherry or grape tomatoes are gently cooked in extra virgin olive oil with garlic, lemon zest, rosemary, and seasoning. This method softens the tomatoes, infusing them with aromatic flavors, making it a versatile addition to salads, breads, or pasta dishes.
Ingredients
Tomato Confit Ingredients
- 3 pounds cherry or grape tomatoes (washed and dried)
- 2 heads of garlic (sliced horizontally to expose the cloves)
- Zest of 1 lemon
- 1 cup extra virgin olive oil (enough to cover the tomatoes)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 sprigs of fresh rosemary
Instructions
- Preheat the oven: Preheat your oven to 300°F (150°C) and prepare a large oven-safe baking dish where you’ll place the tomatoes.
- Arrange garlic and tomatoes: Place the cherry or grape tomatoes evenly in the baking dish, then nestle the sliced garlic heads with the cut side facing up among them.
- Add lemon zest and rosemary: Sprinkle the lemon zest evenly over the tomatoes and distribute the rosemary sprigs throughout the dish for aromatic infusion.
- Pour olive oil: Carefully pour enough extra virgin olive oil over the tomatoes to almost completely submerge them—about 1 cup.
- Season: Sprinkle kosher salt and freshly ground black pepper over the tomatoes and oil to enhance the flavors.
- Bake gently: Place the baking dish in the oven and bake for 45 minutes to 1 hour. Midway through cooking, gently stir the tomatoes and garlic to evenly distribute the flavors in the oil.
- Check for doneness: When the tomatoes are soft, slightly wrinkled, and the garlic cloves are tender, remove the dish from the oven and allow it to cool slightly.
- Serve or store: Serve the tomato confit immediately as a flavorful side or garnish, or transfer the tomatoes and oil into sterilized airtight glass containers, such as mason jars, ensuring the tomatoes are completely submerged in oil for preservation.
Notes
- Use ripe, firm cherry or grape tomatoes for the best texture and flavor.
- The olive oil serves as a gentle cooking medium and preserves the tomatoes; ensure tomatoes are fully covered if storing.
- Store leftover confit in the refrigerator for up to 2 weeks.
- Tomato confit pairs well with crusty bread, pasta, cheeses, or as a topping for grilled meats.
- For a more intense flavor, allow the confit to marinate in the oil overnight in the refrigerator after cooking.
