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    Home » Side Dishes & Snacks

    An Easy Way To Confit Tomatoes

    Published: Sep 18, 2021 · Modified: Oct 22, 2022 by Chef Tripti · This post may contain affiliate links

    The confit method of cooking is the process of slow cooking something to preserve it. However, you can also use it as a cooking method without the intention of preserving something. Confit tomatoes are the process of poaching tomatoes in oil over medium-low heat. This poaching retains both the flavour and the shape of the tomato.

    A glass bowl full of confit tomatoes
    Jump to:
    • Ingredients
    • Instructions
    • 📖 Recipe
    • FAQ
    • Substitutions
    • Variations
    • Storage
    • Food Safety

    I prefer to eat tomatoes when in season. I can extend their life by using the confit cooking method.

    The thing I love about this confit tomato recipe is that the cooking process creates a jammy texture. Adding garlic and herb flavours gives it a wonderfully decadent, earthy taste.

    You can use confit tomatoes in so many ways. My favourite, of course, is a hefty serving on a slice of homemade Einkorn sourdough!

    I have used heirloom cherry tomatoes from the Isle of Wight for this recipe. I find that heirloom tomatoes have a superior taste. The seeds of the best heirloom tomatoes are retained by the farmers and sown from season to season to produce the best fruit.

    I use my confit tomatoes in my no-carb pizza alternative - baked polenta with feta and confit tomatoes. Give it a try!

    Ingredients

    Ingredients for confit cherry tomatoes in small glass dishes. Annotated.
    • Cherry tomatoes
    • Garlic
    • Olive oil
    • Sea salt
    • Thyme

    Instructions

    Preheat your oven to 100ºC.

    Remove the tomatoes from the vine and wash and pat dry.

    Peel the garlic.

    A Bowl of Tomatoes Ready For Cooking To Produce Confit Tomatoes

    In a heatproof bowl, add the tomatoes, garlic, salt and thyme. Pour over the olive oil to cover the tomatoes.

    A Bowl Of Cooked Confit Tomatoes.

    Cook in the oven for one and a half hours. After this time, if the tomatoes begin to burst and blister while still holding their shape, they are ready. If not, give them another 20 minutes, approximately.

    A jar containing confit cherry tomatoes.

    When cooked, let the tomatoes cool down for 10 minutes and then transfer them into a sterilised jar. Let the jar contents cool further before refrigerating.

    📖 Recipe

    A Jar of confit tomatoes in oil. Surrounded by tomatoes and garlic cloves

    Confit Tomatoes

    Chef Tripti
    Extend the life of your tomatoes and enhance their flavour by confit cooking them.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 1 hr 30 mins
    Total Time 1 hr 35 mins
    Course Appetizer, Breakfast, Main Course, Salad
    Cuisine French
    Servings 1 300 ml jar
    Calories 1676 kcal

    Equipment

    • Digital scales
    • 300 ml Jam jar with lid

    Ingredients
     
     

    • 250 gms Cherry tomatoes
    • 10 gms Garlic peeled
    • 200 ml Olive oil
    • 2 gms Sea Salt
    • 2 gms Thyme

    Instructions
     

    • Preheat the oven to 100ºC (fan assisted)
    • Remove the tomatoes from the vine. Wash and dry.
    • Peel the garlic.
    • Add tomatoes, garlic, salt, and thyme to a heat-proof dish.
    • Pour the olive oil to cover the surface of the tomatoes.
    • Cook in the oven for 90 minutes to begin with; at this point, if the tomatoes have begun to burst and blister while still holding their shape, they are ready. If not, give them another 20 minutes, approximately.
    • Wash the jam jar in hot soapy water and put it in the oven to sterilise for 30 minutes.
    • Remove the sterilised jar and set it aside.
    • Once the tomatoes are soft and cooked, remove them from the oven and set them aside to cool for 10 minutes.
    • Transfer the cooked tomatoes into the sterilised jar and seal shut.
    • Let it sit on the kitchen counter to cool, then transfer to the refrigerator.

    Nutrition

    Calories: 1676kcal (84%)Carbohydrates: 14g (5%)Protein: 3g (6%)Fat: 183g (282%)Saturated Fat: 25g (156%)Polyunsaturated Fat: 19gMonounsaturated Fat: 133gSodium: 808mg (35%)Potassium: 599mg (17%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 1318IU (26%)Vitamin C: 63mg (76%)Calcium: 56mg (6%)Iron: 3mg (17%)

    NOTES

    The nutritional information is for one complete 300ml jar of confit tomatoes. The number of servings per jar has not been given, as this will depend on how the confit tomatoes are used.
    Keyword cherry tomatoes, homemade, preserves
    Tried this recipe?Please leave a review & rating
    Mention @kitchenandotherstories or tag #kitchenandotherstories!

    FAQ

    What does confit mean in French?

    Confit (pronounced con-fee) means "to preserve." It is a way of slow cooking used to preserve food. Meat can also be cooked and preserved in its fats using the confit method.

    Can I use vegetable oils for confit tomatoes?

    Yes, you can; however, you will lose the flavour benefits of olive oil. Apart from extending the life of tomatoes, part of the joy of confit tomato is to enjoy the earthly, herby flavour and jammy texture!

    Can I reuse confit olive oil?

    The answer is yes! Olive oil remains stable for reuse. I have read that it can be reused up to five times. This is not only money-saving but A sustainable use of food. Filter the oil after every use to remove residues. You can use the filtered oil for cooking, salad dressings, or drizzle over hummus.
    You may find that some of the oil may contain the juice from the tomatoes. Make sure you separate the clear oil from the juice. You can also use the oil with the tomato juice for cooking; it just won't keep for longer than two days.

    Substitutions

    If you don't want to use heirloom tomatoes, you can use regular cherry tomatoes or baby plum tomatoes for this recipe.

    I have used thyme to perfume the oil in my recipe; however, why not throw in some dried chilli, whole cumin seeds or peppercorns?

    Variations

    You can cook many vegetables with this confit method. A classic is confit garlic. You can even try vegetables like carrots and parsnips. The process is the same (cut large vegetables into bite-sized chunks). Slow cook in the oven. Due to the varying hardness of the vegetables, cooking times will vary. They will be done when the vegetables are soft and caramelised. I also have a confit shallots recipe for you to try.

    Storage

    Please make sure that you sterilise the jars that you intend to store the confit tomatoes in. Sterilise the jars by washing them in warm soapy water and then placing them in the oven at 100ºC for 30 minutes.

    The confit tomatoes keep in the fridge for about a month, submerged in the olive oil. Make sure it's always covered with oil, and use a clean, dry spoon each time.

    You can also freeze confit tomatoes. Drain from the olive oil, put in a single piece of parchment paper, and freeze. Use within three months.

    Food Safety

    In a professional kitchen, food hygiene and safety are a top priority, and from the beginning of training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.

    • Wash your hands regularly while preparing, handling and cooking food.
    • Wipe down countertops and high-contact points regularly.
    • If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
    • Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
    • Don't leave food at room temperature for extended periods (more than 2 hours).
    • Store food correctly.

    For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.

    Spread The Love. Thank You So Much!

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    • Vegan Pommes Anna Rosette With Rose Harissa.

    Reader Interactions

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    1. Paloma

      September 22, 2021 at 4:34 pm

      5 stars
      I loved this easy recipe! The sublime images and clear instructions inspired me to make my first tomato confit and I can’t get enough!

      Reply
      • Chef Tripti

        September 23, 2021 at 8:11 pm

        Thank you so much!

        Reply
        • Erin

          February 17, 2022 at 8:25 pm

          I made this yesterday and had some on toast for lunch — so good!!!! I added a couple baby shallots & some fresh oregano along with the garlic & thyme ♥️♥️♥️

          Reply
          • Chef Tripti

            February 20, 2022 at 7:51 pm

            Sounds gorgeous with the shallots.
            I am glad that you enjoyed it.

            Reply
    2. Carrie

      September 26, 2021 at 3:42 pm

      They look devine and I'm hoping to try some with the last of my tomatoes! Can I go ahead and can them fully to keep for winter?

      Reply
      • Chef Tripti

        September 30, 2021 at 7:24 pm

        Hello Carrie
        Thank you! They are absolutely delicious. I have not tried canning them yet, therefore I am unable to recommend.If you do try it, do let me know how it goes.
        Best
        Tripti

        Reply
    3. Paloma

      September 09, 2022 at 8:47 pm

      I love this recipe so much! I try to make a tomato confit as often as I have great little tomatoes around. And it’s a perfect way to preserve summer flavors, this recipe always inspires!! So easy. So many great tips and information. Love love love!

      Reply
      • Chef Tripti

        September 14, 2022 at 7:47 pm

        Thank you. Am so happy that you put this recipe to good use.

        Reply

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    Blog author behind lavender plant
    Chef Tripti

    Hi! Tripti here. I am a Michelin trained chef with over 20 years experience in the industry. My mission is to have you cooking fresh, nutritious food with simple recipes that deliver on creativity and taste. Food with heart and soul.

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