Tomato Confit

Tomato confit

Like garlic confit, tomato confit is versatile and easy to make. Have this in your kitchen at all times and you'll save a ton of time making dinner. Serve with ravioli, fresh basil, and cheese! Try it in your salad! Let your creativity take over! Quadruple this recipe to have enough for the week.



2 (237g) tomato
3 sprigs (7g) thyme, fresh
tsp (1g) salt
tsp (1g) pepper
1 ½ tbsps (21g) olive oil


  1. Bring a pot of water to a rolling boil. Be sure there's enough water to fully submerge each tomato.
  2. Preheat the oven to 250F degrees.
  3. With a pair of tongs, submerge each tomato in the boiling water, one at a time, for 10-20 seconds. Remove immediately.
  4. Peel each tomato. If the tomato is hard to peel, dip it in the boiling water for a few seconds again.
  5. With a chef's knife, slice each tomato into quarters.
  6. Remove the inner pulp and seeds and discard.
  7. On a baking pan lined with foil, lay the tomato quarters and sprinkle with salt and pepper.
  8. Drizzle with olive oil.
  9. Place in oven and cook for 2-3 hours. If you have doubled the recipe, be sure to vary the cooking time (increase it). The tomato pieces should shrink about 50%, but still be moist.
  10. Store in the refrigerator with the cooking oil until you're to use.
Tomato confit ndata