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Tomato confit on avocado toast.

Tomato Confit

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Peak-season cherry, grape or pear tomatoes are slow-roasted with olive oil, garlic and herbs until concentrated, tender and lightly caramelized.
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Prep Time:10 minutes
Cook Time:5 hours
Total Time:5 hours 10 minutes
Keyword: cherry tomato confit, slow-roasted tomatoes, summer tomatoes, tomato confit
Servings: 2 pints
Calories: 572kcal
Author: Rob Bilson

Ingredients

  • 2 pounds cherry, grape or pear tomatoes, or a mix
  • 5 garlic cloves, peeled and lightly smashed
  • ½ cup extra virgin olive oil, plus more as needed
  • 2 sprigs rosemary, leaves stripped
  • 2 sprigs thyme, leaves stripped
  • ¼ teaspoon kosher salt, plus more to taste
  • Freshly cracked black pepper

Instructions

  1. Heat oven to 250°F.
  2. Place the tomatoes and garlic on a sheet pan. Drizzle with the olive oil. Add the rosemary and thyme, then season with salt and pepper. Shake the pan to distribute everything evenly.
  3. Roast for 4–5 hours, until the tomatoes have burst, shrunk considerably, and are lightly caramelized in spots.
  4. Remove from the oven and let cool slightly. Remove the garlic cloves (they're great spread on bread, but shouldn't be stored with the tomatoes).
  5. Transfer the tomatoes to two 1-pint jars, dividing the oil evenly. Add more olive oil as needed to fully submerge the tomatoes.
  6. Store in the refrigerator for up to 2 weeks, making sure the tomatoes remain fully submerged in oil. For longer storage, freeze in sealed containers and thaw as needed.

Nutrition

Calories: 572kcal | Carbohydrates: 21g | Protein: 5g | Fat: 55g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Sodium: 343mg | Potassium: 1027mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2269IU | Vitamin C: 107mg | Calcium: 70mg | Iron: 4mg