Oven-Roasted Confit Tomatoes

Name: Oven-Roasted Confit Tomatoes
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 kg ripe tomatoes (such as Roma or cherry); 1/2 cup olive oil; 4 cloves garlic (peeled and smashed); 2 tsp fresh thyme (or 1 tsp dried); 1 tsp salt; 1/2 tsp black pepper

130 min 6 servings Easy

All Recipes

Slow-roasted tomatoes with a rich, intense flavour, perfect for enhancing salads, pastas, or serving as a side dish.

Prep

10 min

Cook

120 min

Total

130 min

Servings

Difficulty

Easy

Tomates confites, or confit tomatoes, are a staple in French cuisine, celebrated for their concentrated flavour and versatility. This slow-roasting method allows the natural sugars in the tomatoes to caramelize, creating a rich, sweet, and slightly tangy taste that can elevate any dish. The process of making confit tomatoes is straightforward yet rewarding. By gently roasting them in the oven with olive oil, garlic, and herbs, you can transform simple tomatoes into a gourmet ingredient. Perfect for salads, pastas, or even as a standalone side, these confit tomatoes are a delightful way to enjoy the essence of ripe tomatoes all year round.

Ingredients

Servings

Confit Tomatoes

Instructions

Prepare the Tomatoes

Preheat your oven to 120°C (250°F). Wash and dry the tomatoes. Cut larger tomatoes into halves or quarters, depending on size.

Pro tip: Use a sharp knife for clean cuts.

Arrange Tomatoes

Place the tomatoes in a single layer in a large baking dish. Ensure the cut side is facing up for even roasting.

Pro tip: Leave space between the tomatoes for air circulation.

Add Seasonings

Drizzle the olive oil over the tomatoes. Add the smashed garlic cloves and sprinkle with thyme, salt, and pepper.

Pro tip: Gently toss to coat the tomatoes evenly.

Slow Roast

Place the dish in the oven and roast for 2 hours, or until the tomatoes are shriveled and caramelized but still juicy.

Pro tip: Check occasionally to ensure they don't overcook.

Cool and Store

Remove from the oven and let cool. Transfer cooled tomatoes to an airtight container, covering with the cooking oil.

Pro tip: Add extra olive oil if needed to fully submerge.

Serving Suggestions

Serve immediately or refrigerate for up to 2 weeks. Use as desired in various dishes.

Pro tip: Enjoy with fresh basil or mozzarella for a classic pairing.

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Tips & Tricks

<ul><li>Use ripe, firm tomatoes for the best flavour and texture.</li><li>Ensure the tomatoes are evenly coated with oil for consistent roasting.</li><li>Store leftover confit tomatoes in olive oil to extend their shelf life.</li><li>Add herbs to the oil for an aromatic twist.</li></ul>

Serving Suggestions

Oven-roasted confit tomatoes can be served warm as a side dish or added to salads and pastas for a burst of flavour. Pair them with crusty bread and cheese for a simple appetizer. To store, place the cooled tomatoes in a jar and cover them with olive oil. They'll keep in the refrigerator for up to two weeks. You can also freeze them for longer storage; just thaw and use as needed.