Looking for a simple and delicious summer recipe? Try making Tomato Confit recipe! This easy-to-make dish involves slow-cooking tomatoes in olive oil until they’re soft and bursting with flavor.
Tomato confit is a classic recipe that has its roots in French cooking. This simple yet delicious dish involves slow-cooking tomatoes in olive oil until they become tender and packed with flavor. The result is a versatile condiment that can be served in various ways, making it the perfect addition to any meal or snack.
What’s unique about this recipe is its ease of preparation, making it a perfect dish for anyone who loves to cook but is short on time. With just a few simple steps, you can create a dish that is bursting with flavor and can be stored in the fridge for up to two weeks.
Whether you’re a seasoned cook or a beginner, this tomato confit recipe is sure to impress your taste buds (and your dinner guests). Give it a try today and savor the taste of summer!
Ingredients for Tomato Confit
This is a recipe meant for summer, which means I don’t want to be in the grocery store when I could be outside. We’re keeping the ingredients list to a minimum here! To make tomato confit you’ll need:
- Small Tomatoes: Use 16-24 oz of small tomatoes for this recipe. They are perfect for slow-cooking in olive oil as they hold their shape and are bursting with flavor.
- Olive Oil: Use 1 cup of good quality olive oil to slow-cook the tomatoes until they are tender and delicious. You may be thinking, “that’s a lot of olive oil”, and you would be correct. But you’ll be enjoying it all! Any olive oil left after you eat your tomatoes can be used to make oil and vinegar dressing or used in your day to day cooking.
- Garlic: Add 4 cloves of chopped garlic to the olive oil for a rich and flavorful base that complements the sweetness of the tomatoes.
- Salt: Use 1/2 tsp of salt to season the tomatoes and enhance their natural flavors.
- Fresh Thyme: Add 8-10 sprigs of fresh thyme to the tomatoes for a touch of herbal freshness that pairs perfectly with the sweet and savory flavors of this dish. Feel free to use rosemary in addition or in place of the thyme!
What Type Of Tomato?
Look for small, sweet tomatoes like cherry or grape tomatoes for the best flavor. Any type of tomato will really work though, the important thing is to ensure they’re all the same size for even cooking. For larger tomatoes, cut them in half before cooking!
How to make Tomato Confit
A few sentences describing process (is it easy? fast? involved but we’ll hold your hand through it the whole way?)
Step 1: Prep
Preheat the oven to 250°F (120°C). Wash and dry your tomatoes. Drying the tomatoes is important as it prevents them from releasing too much water into the oil, which can dilute the flavors and change the texture of the dish.
Step 2: Assemble
Placing the tomato halves in a single layer in a baking dish: This step ensures that the tomatoes cook evenly and are coated in the flavorful oil mixture. If the tomatoes are too crowded or stacked on top of each other, they may not cook properly or absorb the flavors evenly. Push the garlic, salt, and herbs into the oil to infuse everything with flavor.
Step 3: Roast
Place the baking dish in the preheated oven and bake for about 1½ to 2 hours, or until the tomatoes are soft. This is where the tomatoes transform into tender, flavorful morsels. Cooking with the confit method is so tasty because it allows ingredients, such as the tomatoes in this recipe, to cook slowly in flavorful oils or fats, resulting in a tender texture and deep, rich flavor.
Step 4: Serve
Tomato Confit is a versatile condiment that can be served in many ways. One delicious way to enjoy it is to spoon the tomatoes and oil over toasted bread with creamy ricotta cheese. You can also serve it alongside your main dish, or add it to pasta dishes for a burst of flavor. The leftover oil can be used for salad dressings or as a dipping oil for crusty bread!
Choose ripe and small tomatoes: Small tomatoes are perfect for this recipe because they cook more evenly and quickly than larger ones. Ripe tomatoes will also have the best flavor.
Use good quality olive oil: Since the tomatoes will be cooking in the oil for a long time, it’s important to use a good quality olive oil that you enjoy the taste of.
Add additional herbs and spices: While the recipe calls for thyme, you can also experiment with other herbs like rosemary, oregano, or basil, and even add spices like red pepper flakes or black pepper to add more depth of flavor.
Store it properly: Store the tomato confit in an airtight container in the refrigerator for up to 2 weeks. The oil may solidify in the fridge, so be sure to let it come to room temperature before using it again. Due to it containing garlic, I wouldn’t store this past 2 weeks.
Double the recipe: If you’re already taking the time to make this delicious condiment, why not double the recipe and freeze the extra for later use? It can easily be thawed and used in a variety of recipes like soups, stews, or even pizza toppings.
Why this Recipe Works
- Bursting with flavor: Slowly cooking the small tomatoes in olive oil and aromatics allows them to absorb all the flavors, resulting in a deliciously savory and sweet condiment.
- Versatile: As a condiment, tomato confit can be served in many ways, from spreading it on toast to adding it to salads or pasta dishes.
- Impress your guests: Tomato confit is a simple yet impressive addition to any meal, making it perfect for entertaining or elevating a weeknight dinner.
What does confit cooking mean?
Confit is a French cooking technique that involves slow-cooking food (usually meat, such as duck or pork) in fat, typically oil or its own rendered fat, at low temperatures. The slow cooking process helps to tenderize the meat and infuse it with flavor. In the case of Tomato Confit, the technique involves slow-cooking small tomatoes in olive oil with aromatics like garlic and thyme.
Can tomato confit be frozen?
Yes, tomato confit can be frozen. Once the confit has cooled down, transfer it to an airtight container and store it in the freezer for up to 3 months. Before using the frozen confit, allow it to thaw in the refrigerator overnight. You can also freeze the oil separately for use in cooking or salad dressings.
Is confit a healthy way of cooking?
Confit is a flavorful cooking technique that typically involves cooking food in fat, which can make it higher in calories and fat than some other cooking methods. However, when made with healthy fats like olive oil and enjoyed in moderation, tomato confit can be part of a healthy diet. Tomatoes are a good source of vitamins, minerals, and antioxidants, and olive oil is rich in heart-healthy monounsaturated fats. It’s also possible to lighten up this recipe by using less oil or opting for a lower-fat cooking method, such as fire roasting the tomatoes instead of confiting them.
Can I use a different type of oil for the confit?
Yes, you can use a different type of oil for the confit, but olive oil is recommended for its flavor and health benefits.
Can I add other vegetables to the confit, such as bell peppers or onions?
Yes, you can add other vegetables to the confit, such as bell peppers or onions, but adjust the cooking time accordingly.
How To Serve Tomato Confit
Confit is a versatile recipe that can be served in so many ways! Here are a few of my favorites:
- Microwave Ricotta is a homemade ricotta cheese that will elevate this tomato confit.
- Vegetarian Carbonara is delicious with some of these tomatoes popped on top!
- Panzanella Toscana gets leveled up with the addition of some tomato confit miced in.
Are you in love with confit recipes now? Try this garlic confit!
- 16 to 24 oz small tomatoes 473 to 709 mL
- 1 cup olive oil 236 mL
- 4 cloves garlic peeled and chopped
- ½ tsp salt
- 8 to 10 sprigs fresh thyme
- Prep: Preheat oven to 250°F (120°C). Wash and dry the tomatoes.
- Assemble: Place the tomato halves in a single layer in a baking dish. Pour the olive oil over the tomatoes, making sure they are all coated. Sprinkle over the garlic and salt, then pop a few sprigs of thyme in.
- Bake: Place the baking dish in the preheated oven and bake for about 1½ to 2 hours, or until the tomatoes are soft.
- Serve: Remove the baking dish from the oven and let the tomatoes cool slightly. Serve as a condiment (my favorite way is over toast with ricotta cheese and basil!)