Tomato Confit With Herbs
These slow-roasted tomatoes cook gently in olive oil with garlic and herbs until jammy, sweet, and deeply flavorful. Tomato confit is easy to make, versatile, and perfect for spreading, spooning, and finishing countless dishes.
Servings 12
Calories 75kcal
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.
- Serve tomato confit with crusty bread, spooned over grilled chicken or fish, tossed with warm pasta or grains, added to salads, or layered onto toast with ricotta or whipped feta.
Nutrition
Calories: 75kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 206mg | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 501IU | Vitamin C: 20mg | Calcium: 38mg | Iron: 1mg