If you have a moment to spare and a craving for something bursting with sweet, luscious tomato goodness, then this Tomato Confit Recipe is your new kitchen best friend. It transforms humble cherry or grape tomatoes into an irresistible, silky, and deeply flavorful treat that’s perfect for elevating your everyday meals. Slow-cooked in fragrant olive oil infused with garlic, rosemary, and a burst of lemon zest, this confit is an absolute treasure that feels gourmet with every bite, yet it’s incredibly simple to make. Once you try this Tomato Confit Recipe, you’ll want to add it to nearly everything from crusty bread to pastas and salads.
Ingredients You’ll Need
These ingredients may seem basic, but each one plays a crucial role in crafting the perfect Tomato Confit Recipe. The sweetness of the tomatoes, the earthy punch from fresh rosemary, the brightness from the lemon zest, and the rich olive oil all meld together to create a symphony of flavors that’s hard to resist.
- Cherry or grape tomatoes, 3 pounds: Choose ripe, firm tomatoes for that perfect balance between sweetness and slight tanginess.
- Two heads of garlic, sliced horizontally: The whole garlic slowly melts into a creamy softness, adding mellow aromatic depth.
- Zest of one lemon: Adds a fresh, vibrant pop of citrus that lifts the entire dish.
- Extra virgin olive oil, 1 cup: This is the magic elixir that gently cooks the tomatoes and infuses everything with its fruity richness.
- Kosher salt, 1 teaspoon: Enhances all the natural flavors without overpowering.
- Freshly ground black pepper, ½ teaspoon: Adds a subtle bite that balances the sweetness.
- Four sprigs of fresh rosemary: Imparts a fragrant, piney touch that takes the confit to another level.
How to Make Tomato Confit Recipe
Step 1: Prep the Oven and Tomatoes
Start by heating your oven to 300°F (150°C). This low and slow approach cooks the tomatoes gently, ensuring they become tender without losing their structure. Place your washed and dried cherry or grape tomatoes into a large, oven-safe baking dish – the base for our delicious confit.
Step 2: Add the Garlic
Next, tuck your sliced garlic heads into the dish among the tomatoes with their cut side facing up. As they bake, the garlic softens and releases mellow, sweet flavor that infuses the olive oil and tomatoes beautifully.
Step 3: Season the Mixture
Sprinkle the lemon zest evenly over the tomatoes to give that sunny freshness. Then arrange the rosemary sprigs so their aromatic oils can seep gently into the olive oil as everything cooks.
Step 4: Pour the Olive Oil
Pour enough extra virgin olive oil over the tomatoes until nearly submerged, about one cup. This affords the tomatoes a tender, luscious cooking bath – an essential part of the confit process.
Step 5: Add Salt and Pepper
Season your tomatoes with kosher salt and freshly ground black pepper. These simple seasonings bring out and balance all the natural sweetness and herbal notes in the confit.
Step 6: Bake and Stir
Place the dish in the oven and bake for 45 minutes to 1 hour. About halfway through, gently stir the tomatoes and garlic to evenly distribute the flavors and ensure everything cooks beautifully together.
Step 7: Check for Doneness
The confit is ready when tomatoes are soft, slightly wrinkled, and bursting with flavor, and the garlic cloves have melted into creamy pockets of sweetness. Allow everything to cool just enough to handle.
Step 8: Serve or Store
You can serve your Tomato Confit Recipe immediately, warm and fresh, or transfer the tomatoes into glass, airtight containers like mason jars. Fill these jars with the infused olive oil from the baking dish until the tomatoes are fully submerged – this preserves the confit beautifully.
How to Serve Tomato Confit Recipe
Garnishes
This tomato confit shines as a flavorful garnish on crostini topped with soft cheese like ricotta or burrata, adding an instant wow factor to appetizers. Sprinkle with fresh basil or parsley for extra color and brightness.
Side Dishes
Pair your Tomato Confit with rustic bread, creamy polenta, or grilled meats. It also makes a superb topping for scrambled eggs or a vibrant addition to simple pasta dishes, imparting an unbeatable depth of flavor.
Creative Ways to Present
Think beyond the usual. Use this confit as a base for homemade pizzas, a mix-in for savory tarts, or swirl it into mashed potatoes for a burst of rich tomato essence with garlic and herbs in every mouthful.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Tomato Confit Recipe in airtight containers in the refrigerator. The tomatoes will soak up even more flavor over a day or two, and the oil preserves them beautifully, keeping them tasty for up to two weeks.
Freezing
If you want to keep this confit longer, it freezes well. Place it in freezer-safe jars or containers, leaving space for expansion. Thaw overnight in the fridge before reheating or serving cold as a garnish.
Reheating
Reheat gently on the stovetop or in a low oven to avoid breaking down the tomatoes too much. The confit tastes wonderful warm or at room temperature, so you can even use it straight from the fridge on salads or cheeses.
FAQs
Can I use regular tomatoes instead of cherry or grape tomatoes?
While the recipe calls for cherry or grape tomatoes for their natural sweetness and perfect size, you can use regular tomatoes cut into halves or quarters. Just keep in mind they will cook differently and may release more juice.
Is it necessary to use fresh rosemary?
Fresh rosemary provides the best aromatic flavor in this Tomato Confit Recipe, but dried rosemary can be used in a pinch. Use less dried rosemary because its flavor is concentrated.
How long does tomato confit last in the refrigerator?
Properly stored in an airtight container with oil covering the tomatoes, the confit will stay fresh and delicious for up to two weeks in the fridge.
Can I skip the lemon zest?
Lemon zest brightens the flavors and adds a subtle citrus note that balances the richness of the oil and garlic. If you skip it, your confit will still be tasty but a bit less vibrant.
Is Tomato Confit Recipe suitable for vegan diets?
Absolutely! All the ingredients are plant-based, making this confit an excellent option for vegan and vegetarian diets.
Final Thoughts
There’s something incredibly satisfying about making a Tomato Confit Recipe from scratch and discovering its rich, savory-sweet complexity. It’s a versatile treasure that enhances so many dishes, perfect for anyone looking to bring a little extra love and flavor into their cooking. Give it a try—you deserve this delicious, simple indulgence in your kitchen!
Print
Tomato Confit Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 to 4 servings
- Category: Condiment
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Tomato Confit is a slow-cooked, flavorful dish featuring cherry or grape tomatoes gently baked in olive oil with garlic, lemon zest, and fresh rosemary. This method intensifies the natural sweetness of the tomatoes and infuses them with aromatic herbs, making it a perfect condiment or side to elevate any meal.
Ingredients
Main Ingredients
- 3 pounds cherry or grape tomatoes (washed and dried)
- 2 heads of garlic (sliced horizontally to expose the cloves)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 sprigs of fresh rosemary
Flavorings & Oils
- 1 each zest of lemon
- 1 cup extra virgin olive oil (enough to cover the tomatoes)
Instructions
- Preheat Oven and Prepare Tomatoes: Preheat your oven to 300°F (150°C). Place the washed and dried cherry or grape tomatoes in a large, oven-safe baking dish, arranging them evenly.
- Add Garlic Heads: Take the two sliced garlic heads and place them cut side up among the tomatoes in the baking dish to allow the garlic flavor to infuse during cooking.
- Add Lemon Zest and Rosemary: Sprinkle the zest of one lemon over the tomatoes and distribute the 4 rosemary sprigs throughout the dish for herbal aroma.
- Cover with Olive Oil: Pour about 1 cup of extra virgin olive oil over the tomatoes, enough to almost completely submerge them, ensuring even cooking and flavor infusion.
- Season: Sprinkle 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper over the tomatoes to enhance their natural taste.
- Bake the Tomatoes: Place the baking dish in the oven and bake for 45 minutes to 1 hour. About halfway through, gently stir the tomatoes to help distribute the flavors in the oil uniformly.
- Check for Doneness: The tomato confit is ready when the tomatoes are soft and slightly wrinkled, and the garlic cloves have softened and become tender.
- Cool and Serve or Store: Remove the dish from the oven and allow it to cool slightly. Serve immediately or transfer the tomatoes and oil into airtight glass containers, such as mason jars, ensuring the tomatoes are fully submerged in the oil for preservation.
Notes
- Use ripe cherry or grape tomatoes for the best natural sweetness and texture.
- This confit can be stored in the refrigerator for up to 2 weeks when kept submerged in olive oil.
- The olive oil used for confit can also be used in dressings or as a flavorful cooking oil.
- Gently stirring halfway through baking helps to flavor the oil but avoid vigorous stirring to maintain tomato integrity.
- Ensure the garlic heads are sliced to expose the cloves for better flavor release.
