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    Home » Eat Like A Greek » Amazing Tomato Confit With Herbs

    Amazing Tomato Confit With Herbs

    Last updated May 9, 2023. Originally posted January 11, 2023 By Jenny Skrapaliori-Graves. 12 Comments.

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    Make this irresistible tomato confit with lots of herbs, garlic, and olive oil, and add it to all your dishes! The tomatoes are cooked low and slow, caramelizing the juices and bringing out warm amazing flavors.

    If you love this tomato confit, you will also love this tomato relish, a roasted tomato & olive appetizer or greek fava dip with roasted tomatoes and caramelized onions!

    A black bowl with tomato confit, herbs and a spoon. Bread loaves and slices with tomatoes around it.

    Why this recipe sings

    No summer passes without making tomato confit on repeat. The abundance of good tomatoes and the fantastic flavor of this dish make it impossible not to make it. In the summer, I add tomato confit to most dishes, including scrambled eggs, fish, and pizza, and as a side to grilled proteins.

    It keeps well in the fridge for a week or a month in the freezer.

    What is confit, you will ask?

    Confit  (from the French word confire, literally "to preserve") is any food simmered over a long period as a preservation method.

    Confit describes food cooked in oil or syrup at a lower temperature when used as a cooking term. For example, the oil temperature would be around 90 °C (200 °F), sometimes even cooler. Confit is usually used in modern cuisine to mean long, slow cooking in oil or fat at low temperatures. Many have no preservation element, such as in dishes like this tomato confit.

    Here is what you need

    Ingredients to make tomato confit on a wooden table.
    • Cherry tomatoes. You can use any tomato, but cherry tomatoes, with high sugar content, work well. The same goes for grape tomatoes. Also, halved plum tomatoes are an excellent choice.
    • Garlic cloves. They roast in their skin for sweet, savory notes. The flesh is added after cooking with the tomatoes.
    • Extra virgin olive oil. Together with the juice of the tomatoes, it makes the perfect liquid to slow cook.
    • Fresh oregano and thyme.
    • Brown sugar. It is optional. A teaspoon of sugar helps break the acid if your tomatoes are more acidic.
    • Chili flakes. For a slight kick.
    • Sea salt. I usually use coarse sea salt, but regular table salt works just as well.

    How to make tomato confit

    Tomatoes in olive oil with garlic and a spoon in a white baking pan.

    Preheat the oven to 300 degrees F.
    Place the tomatoes in an ovenproof pan.

    Tuck the garlic cloves between the tomatoes. Add the herbs and season with sea salt and chili flakes. Sprinkle one teaspoon of brown sugar all over the tomatoes. Pour the olive oil all over.
    Place the pan in the oven and slow cook for three hours, occasionally gently mixing the tomatoes with a wooden spoon.

    Cherry tomatoes in olive oil with garlic and a spoon in a white baking pan.

    Remove from oven.

    Let tomatoes cool a little (five minutes), and remove the garlic cloves.

    Discard the skins and mix the flesh with the tomatoes while they are warm. Be gentle so as not to break the tomatoes too much.

    Your tomato confit is ready. You can serve it as is, warm or at room temperature.

    A bowl with tomato confit, two slices of bread with tomatoes and a couple of partially viewed loaves of bread on a butcher block.

    My favorite serving suggestion is adding tomato confit on warm crusty bread. A couple of herbs leaves get sprinkled all over as some of the liquid. I might add parmesan flakes or mozzarella, although it is perfect, just like it is.
    This tomato confit goes well with almost everything. Add it to warm pasta with grated parmesan, and you have a great meal. A couple of spoonfuls of these tomatoes and burrata cheese transform a leafy salad into a feast.
    Keeps well in the fridge for a week and a month in the freezer.

    More recipes featuring tomatoes

    • A salad in a white plate with a serving spoon an olive oil bottle and fresh basil leaves.
      Greek Tomato Salad - Horiatiki Salata
    • Stuffed tomatoes, bell peppers and potatoes in a tomato sauce.
      Gemista - Greek Stuffed Tomatoes & Peppers
    • A plate with tomato corn fritters, utensils on a cloth napkin and a bowl with yogurt sauce at the back.
      Greek Tomato Fritters - Tomatokeftedes
    • A tomato galette with feta cheese, onions and tomatoes on parchment paper.
      Tomato Galette with Feta

    Tomato & pasta recipes

    • A white plate with tomato garlic pasta and herbs with a fork and spoon.
      Tomato Garlic Pasta
    • A cast iron pan with cherry tomato pasta sauce with pesto, serving utensils, partial view of a bread loaf and a bowl with pesto.
      Cherry Tomato Pasta Sauce With Pesto
    • A plate with pasta with tomatoes and feta and fresh basil. A fork and spoon and a cloth napkin.
      Baked Feta and Tomato Pasta
    • A plate with spaghetti and greek tomato basil sauce
      Greek Spaghetti Sauce With Tomatoes & Basil

    You may also like

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    • A bowl with skordalia, the Greek potato garlic dip on a wooden table.
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    Check out my Greek pantry staples 

    Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

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    A black bowl with tomato confit, herbs and a spoon.

    Amazing Tomato Confit With Herbs

    by Jenny | The Greek Foodie
    Make this irresistible tomato confit with lots of herbs, garlic, and olive oil, and add it to all your dishes.
    5 from 16 votes
    Print Recipe
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    Prep Time 5 minutes mins
    Cook Time 3 hours hrs
    Course Sauce, Side Dish
    Cuisine Greek
    Servings 12
    Calories 75 kcal

    Ingredients
      

    • 2 lbs cherry tomatoes or grape tomatoes, or plum tomatoes
    • 6 garlic cloves with their skin
    • ⅓ cup extra virgin olive oil
    • ⅓ cup fresh oregano leaves plus more for serving
    • ⅓ cup fresh thyme leaves plus more for serving
    • 1 teaspoon brown sugar optional
    • 1 teaspoon chili flakes
    • 1 teaspoon sea salt

    Instructions
     

    • Preheat the oven to 300°F/ 150°C.
      Place the tomatoes in an ovenproof pan. Tuck the garlic cloves between the tomatoes. Add the herbs and season with sea salt and chili flakes. Sprinkle one teaspoon of brown sugar all over the tomatoes. Pour the olive oil all over.
      Place the pan in the oven and slow cook for three hours, occasionally gently mixing the tomatoes with a wooden spoon.
    • Remove from oven.
      Let tomatoes cool a little (five minutes), and remove the garlic cloves.
      Discard the skins and mix the flesh with the tomatoes while they are warm. Be gentle so as not to break the tomatoes too much. Your tomato confit is ready. You can serve it as is, warm or at room temperature.

    Notes

    You can use any tomato, but cherry tomatoes, with high sugar content, work well. The same goes for grape tomatoes. Also, halved plum tomatoes are an excellent choice.
    Brown sugar is optional. A teaspoon of sugar helps break the acid if your tomatoes are more acidic.
     
    Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

    Nutrition

    Calories: 75kcalCarbohydrates: 5gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 206mgPotassium: 199mgFiber: 1gSugar: 2gVitamin A: 501IUVitamin C: 20mgCalcium: 38mgIron: 1mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Amazing Tomato Confit With Herbs
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    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

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