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Tomato Confit

9 INGREDIENTS • 12 STEPS • 4HRS 45MINS

Tomato Confit

Recipe
5.0
1 rating
Slow roasted, jammy, and infused with garlic and herbs, Tomato Confit is delightful on crostini.
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Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
Slow roasted, jammy, and infused with garlic and herbs, Tomato Confit is delightful on crostini.
4HRS 45MINS
Total Time
$6.55
Cost Per Serving
Ingredients
Servings
4
us / metric
Tomato
5 1/2 cups
Medium Tomatoes
Cherry Tomato
6 2/3 cups
Cherry Tomatoes
Fresh Rosemary
6 sprigs
Fresh Rosemary
Fresh Thyme
8 sprigs
Fresh Thyme
Garlic
8 cloves
Garlic, peeled
Sea Salt
2 tsp
Sea Salt
Granulated Sugar
3 Tbsp
Granulated Sugar
Olive Oil
2 cups
Olive Oil
Black Peppercorns
12
Black Peppercorns
Nutrition Per Serving
VIEW ALL
Calories
1112
Fat
108.6 g
Protein
6.8 g
Carbs
33.5 g
Love This Recipe?
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Tomato Confit
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Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

Author's Notes

Seeding the cherry tomatoes is tedious, but only takes 10-12 minutes once you get going.

Will keep for a solid week in the refrigerator.

Makes approximately 3 cups.
Cooking InstructionsHide images
step 1
Preheat oven to 260 degrees F (125 degrees C).
step 2
Bring a large pot of water to a simmer. Cut a small X through the skin on the bottom of each Tomatoes (5 1/2 cups). Plunge tomatoes into simmering water and allow to sit for 40-60 seconds. You will start to see the skins slough off.
step 3
Remove tomatoes to a cold water bath to stop the cooking. Repeat with remaining tomatoes. Peel skins off tomatoes by grabbing the flaps of the cut X.
step 4
Cut large tomatoes in half horizontally and scoop out seeds. Place tomato halves cut side up in a roasting pan.
step 5
Wash Cherry Tomatoes (6 2/3 cups) and cut in half. Squeeze or scoop out seeds.
step 6
Scatter with larger tomatoes, tucking some in alongside the larger ones. Tomatoes should be tightly packed.
step 7
Scatter Fresh Rosemary (6 sprigs), Fresh Thyme (8 sprigs), and Garlic (8 cloves) over tomatoes, pressing them down among the tomatoes.
step 8
Lightly crush Black Peppercorns (12), Granulated Sugar (3 Tbsp), and Sea Salt (2 tsp).
step 9
Sprinkle the mix over tomatoes and herbs. Drizzle Olive Oil (2 cups) evenly over tomatoes.
step 9 Sprinkle the mix over tomatoes and herbs. Drizzle Olive Oil (2 cups) evenly over tomatoes.
step 10
Roast for 3 hours.
step 11
Pour boiling water into your sealable jars to help sterilize and warm them, then drain. Scoop hot tomatoes, along with herbs and garlic into jars. Top with remaining juice.
step 12
Screw on lids and allow to cool at room temperature, then refrigerate. If eating cold, allow to come to room temperature first, to allow olive oil to return to its original state. Enjoy!
step 12 Screw on lids and allow to cool at room temperature, then refrigerate. If eating cold, allow to come to room temperature first, to allow olive oil to return to its original state. Enjoy!
Tags
Appetizers
Dairy-Free
Gluten-Free
Lunch
Date Night
Snack
Shellfish-Free
Dinner
Vegan
Vegetarian
Summer
Vegetables
Spreads & Dips
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