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

    Amazing Tomato Confit With Herbs

    Last updated January 11, 2023. Originally posted January 11, 2023 By Jenny Skrapaliori-Graves. 11 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

    • Greek Tomato Salad - Horiatiki Salata
    • Gemista - Greek Stuffed Tomatoes & Peppers
    • Greek Tomato Fritters - Tomatokeftedes
    • Tomato Galette with Feta

    Tomato & pasta recipes

    • Tomato Garlic Pasta
    • Cherry Tomato Pasta Sauce With Pesto
    • Baked Feta and Tomato Pasta
    • Greek Spaghetti Sauce With Tomatoes & Basil

    You may also like

    • Fried Egg Sandwich
    • Quick Pumpkin Stew with Tortellini
    • Tomato Chicken Tortellini Soup
    • Pesto Salmon Recipe

    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 14 votes
    Print Recipe
    Prevent your screen from going dark
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    Prep Time 5 mins
    Cook Time 3 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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    Reader Interactions

    Comments

    1. Marta says

      January 17, 2023 at 11:10 am

      5 stars
      You weren't lying when you said this tomato confit was amazing. I had just baked some crusty french bread and spread the confit on it. OMG! The divinity of it all. I'll definitely be making this often.

      Reply
    2. Pam says

      January 17, 2023 at 2:33 pm

      5 stars
      I love this tomato confit!! I use it on everything from a quick pasta dish to bruschetta to spooned over simple grilled chicken! So versatile and delicious!

      Reply
    3. Colleen says

      January 18, 2023 at 3:57 pm

      5 stars
      This tomato confit is indeed amazing! I made it for pasta and it was perfection! Great recipe.

      Reply
    4. Mikayla says

      January 18, 2023 at 8:28 pm

      5 stars
      SO delicious, great over some fresh made pasta or even rice!

      Reply
    5. Linda says

      January 19, 2023 at 10:51 am

      5 stars
      Yum! This confit is the perfect way to use up all the tomatoes from my garden. And I can honestly say it's great as a sub for bruschetta or as a sauce for pizza. This one is a keeper.

      Reply
    6. Ann says

      January 19, 2023 at 11:50 am

      5 stars
      I am new to this type of dish, but I am a tomato lover. It was delicious! I can't wait to make this again with some garden fresh tomatoes this summer.

      Reply
    7. Tammy says

      January 19, 2023 at 2:06 pm

      5 stars
      Oh my goodness this looks so good! What a delicious lunch idea...craving this right now!

      Reply
    8. Jamie says

      January 22, 2023 at 10:43 am

      5 stars
      Wow! This tomato dish with herbs looks amazingly delicious! The color makes this enticing and very appealing! Plus it's healthy and will be enjoyed and loved by many!

      Reply
    9. Erin says

      January 22, 2023 at 2:16 pm

      5 stars
      I love the chili flakes in here! I love my confit with a bit of a kick, so this sounds perfect for me.

      Reply
    10. Amy Liu Dong says

      January 22, 2023 at 9:08 pm

      5 stars
      Such an easy and delicious side dish to make.
      I love tomatoes and I will make this at home.

      Reply
    11. Veronika says

      January 22, 2023 at 11:50 pm

      5 stars
      This confit was amazing! Perfectly caramelized and so flavorful with the garlic and herbs. We served it with toasted bread and it was a huge hit! Will definitely make this again.

      Reply

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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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