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RECIPE
9 INGREDIENTS12 STEPS4HR 45MIN

Tomato Confit

5.0
1 Ratings

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Slow roasted, jammy, and infused with garlic and herbs, Tomato Confit is delightful on crostini.
4HR 45MIN
Total Time
3HR 45MIN
Active Time

Compelled to Cook

Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2.2 lb
Medium  Tomatoes
6 2/3 cups
Cherry Tomatoes
6 sprigs
8 sprigs
8 cloves
Garlic , peeled
1/2 Tbsp
2 cups

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Nutrition Per Serving

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CALORIES
1164
FAT
112.9 g
PROTEIN
7.4 g
CARBS
36.7 g

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 Instructions

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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 Tomato (1 kilogram). 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 Tomato (1 kilogram) 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 sprig), Fresh Thyme (8 sprig), and Garlic (8 clove) over tomatoes, pressing them down among the tomatoes.
Step 8
Lightly crush Black Peppercorns (12), Granulated Sugar (3 tablespoon), and Sea Salt (2 teaspoon).
Step 9
Sprinkle the mix over tomatoes and herbs. Drizzle Olive Oil (2 cup) 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!

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Nutrition Per Serving
Calories
1164
% Daily Value*
Fat
112.9 g
145%
Saturated Fat
16.2 g
81%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
36.7 g
13%
Fiber
6.3 g
22%
Sugars
23.9 g
--
Protein
7.4 g
15%
Sodium
964.0 mg
42%
Vitamin D
--
--
Calcium
141.9 mg
11%
Iron
5.3 mg
29%
Potassium
612.4 mg
13%
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