Tomato Confit

Cuisine: French

Recipe Type: Side

Average User Rating: 0.2 / 5

Vegetarian / Vegan: Vegan

This slow-cooked tomato preparation is wonderful with pasta, sauteed summer vegetables, crispy eggplant, or simply spread on a baguette.


12 roma tomatoes
1/2 cup olive oil
2 tsp fresh thyme leaves
1/2 tsp salt
1/2 tsp black pepper


Heat a large pot of water to boiling. Cut an X-shape at the bottom of each tomato, to make peeling easier. Place tomatoes in a glass bowl and pour boiling water over them. Let sit for 20 seconds and drain. Add ice and cold water to tomatoes to cover. After 20 seconds in the ice bath, drain and peel tomatoes.

Heat oven to 250 ° Cut each tomato in half and place on a foil-lined baking sheet. Sprinkle salt, pepper, and thyme over tomatoes, cover with olive oil, and toss to coat. Cook tomatoes in oven for 5-6 hours, until reduced in size by half. Let cool, remove tomatoes from pan, place in glass jars, and fill with the reserved oil from cooking. Keeps in the refrigerator for 2 weeks.

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Prep Time: 15 minutes

Cooking Time: 6 hours

Servings: 3-4 cups

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