Tomato Confit
Tomato Confit

Tomato confit uses a simple technique of slow cooking tomatoes for a sweet, juicy, and spreadable texture.

In this recipe

  • A super easy recipe
  • The best oil
  • Good tomatoes for confit
  • A cozy pan saves oil
  • Variations to try
  • serving ideas
  • storage

At the height of the pandemic, I started slow-cooking everything I could get my hands on: There were the lamb shanks I’d picked up from the butcher and stewed for several hours until the meat was tender and falling apart; Bunch and bunch of carrots from my farm cut, roasted with herbs and spices until tender and caramelized; and lots of tomato and garlic confit paired with pasta or spread on toast.

Confit is a French food preservation technique, often achieved by immersing an ingredient in fat at a low cooking temperature. For example, in this version of tomato confit, cherry tomatoes on a stick are slow-cooked in an oil bath until sweet and juicy.

Hold these tomatoes by their stems

Making tomato confit couldn’t be easier. The tomatoes are ready for the oven in just a few minutes of preparation.

  1. Arrange your tomatoes on the vine in an even layer in a baking pan. Add a clove of garlic for extra flavor.
  2. Pour enough oil to half dip the tomatoes.
  3. Place the pan in the oven at 275°F. Bake 1 1/2 to 2 hours or until tomatoes are soft and wrinkled on top. They should still be intact but smooth out easily when poked with a knife.

The best oil for tomato confit

You can use either olive oil or canola oil for tomato confit, although I prefer olive oil because it pairs well with the fruit’s pungent acidity. The tomatoes and garlic themselves add a special flavor to the oil, so you don’t need to use anything special — just make sure your oil tastes fresh and hasn’t gone rancid.

The main difference between tomato confit and a typical roasted tomato recipe is the percentage of oil. Roasted tomatoes could use a little drizzle of oil, causing them to wrinkle and shrivel badly. On the other hand includes confit submerge the tomatoes – they retain a lot of moisture.

My favorite tomatoes for confit

I love using cherry tomatoes on the vine for confit. Cherry tomatoes have a bright, tangy flavor and are further sweetened by this process. And remember that the amount of oil needed to cook the tomatoes is proportional to their size, so smaller tomatoes like cherries require less oil. But above all, ripe tomatoes make the most delicious confit.

A cozy pan saves oil

From the many tomato confit reviews I found a few tips on what type of baking pan to use. The narrower the baking pan, the less oil you’ll need to cover the tomatoes (a handy lesson from Carla Lalli Music’s Where Cooking Begins: Uncomplicated Recipes To Make You a Great Cook). Also, sometimes reactive cookware can be messy with acidic ingredients like tomatoes that leave a slight metallic taste.To be on the safe side, I recommend using a ceramic casserole dish.

Variations to try

  • Try a different type of tomato: As I mentioned before, cherry tomato confit is my go-to tomato for this technique. But you can use other types of tomatoes just as well. Roma tomatoes (halved lengthwise) are a great alternative.
  • Layer in Woody Herbs: Woody herbs such as thyme, rosemary or bay leaf give the tomatoes a fragrant, earthy note.
  • Add chilies and spices: For a bit of spiciness, try fresh or dried chillies — or even red pepper flakes. Or sprinkle some black peppercorns, coriander seeds, or fennel seeds over the tomatoes.

Now use your tomato confit!

  • Strain the tomatoes and garlic and mix with the pasta, brushing with a little confit oil if needed. You can also puree the tomato passata and garlic for a smooth sauce.
  • Puree the tomatoes and garlic with a little stock to make a soup.
  • Spread the softened tomatoes and garlic on ricotta, labneh or buttered toast.

How to store tomato confit

After preparing the confit, store it in a clean, airtight, sterilized jar, making sure the tomatoes and garlic are completely submerged in oil.

  • To properly sterilize the jars, you need to put the empty containers in boiling water for 10 minutes. Place the jar on a steamer or canning rack in a stock pot or jar, and then pour water into the jars and saucepan until the water level is 1 inch above the rim of the jars. Drain the glasses, then fill with the confit.
  • Tomato confit should be stored in the refrigerator, not at room temperature.
  • Always use a clean utensil to remove the confit from the jar to avoid any risk of contamination. Place the jar back in the fridge immediately after removing some of the tomato confit for consumption.
  • Use a thermometer to check the temperature of your fridge. It should not be higher than 40°F.
  • Most research shows that tomato confit needs to be eaten within 3 to 7 days. It is safest to consume it within 3 days.
  • Freeze the confit to give it a longer shelf life, following the USDA’s instructions.

Botulism is a rare but serious disease caused by a toxin released by a few different types of bacteria. Botulism occurs from improperly preserved or preserved foods in low-acid and low-sugar environments or in certain temperature ranges. In the case of confit, garlic and tomatoes are not acidic enough to prevent botulism at room temperature. However, you can safely consume confit with the right techniques.

Tomato confit

preparation time
5 minutes

cooking time
2 hours

total time
2 hrs 5 mins

4 servings

2 cups

This recipe calls for 3/4 cups of olive oil to start. You can use up to 1 3/4 cups olive oil depending on what dish you are using to make the tomato confit.


  • 1 pound (16 ounces) cherry tomatoes on the vine

  • 1 head garlic

  • 3/4 Cup Olive oil, more if needed

  • Salttaste

  • peppertaste

special equipment

  • 11 x 7 inch casserole dish, preferably ceramic or glass


  1. Preheat the oven:

    Position a wire rack in the center of the oven. Preheat oven to 275°F.

  2. Place cherry tomatoes in a casserole dish:

    In a small, 11 x 7-inch baking dish, evenly arrange the cherry tomatoes. Try to minimize any overlap so that each tomato touches the bottom of the pan.

  3. Prepare garlic:

    Using a knife, snip about 1/4-inch off the top and bottom of the garlic bulb, exposing the cloves. Arrange the garlic next to the tomatoes in the baking pan.

  4. Dip the tomatoes and garlic:

    Pour 3/4 cup olive oil into a measuring cup. Pour the oil over the tomatoes until they are about half submerged. Depending on the size of your tomatoes and your pan, you may need to add an additional 1 cup of olive oil. Season with salt and pepper, taste.

  5. Bake tomatoes:

    Bake the tomatoes for 75 minutes to 2 hours, until the tomatoes appear slightly crumpled and a knife stuck through the inside easily splits and mashes the tomato. Tomatoes should remain intact but spread easily when crushed. The garlic should be soft and golden in color.

  6. Serve tomato confit:

    Take the baking pan out of the oven. Use a fork to gently pull each tomato away from the vine. Try to keep each tomato intact. Use the fork to scrape and squeeze the garlic from the papery bulb; discard the bulb.

    Place tomatoes, garlic and oil in a clean, sterilized jar and cover with a lid. Oil should completely cover the tomatoes and garlic. Chill in the fridge immediately until ready to use.

    Most research shows that tomato confit needs to be eaten within 3 to 7 days. It is safest to consume it within 3 days.

    Freeze the confit to give it a longer shelf life, following the USDA’s instructions.

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nutritional information (per serving)
191 calories
18g Fat
7g carbohydrates
2g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!