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Confit tomatoes

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 4 Jul 23
Updated: 18 Mar 24

If you’re looking for extremely tender and juicy tomatoes that will last longer than fresh, this recipe is the answer. Confit means to cook in oil – a method that’s great for locking in moisture and boosting flavour.

Still got a glut of toms to use up? Try our semi-dried tomatoes recipe.

Easy
July 2023

Test kitchen approved

Serves 8
Hands-on time 15 min. Oven time 2 hours

Still got a glut of toms to use up? Try our semi-dried tomatoes recipe.

Nutrition: per serving

Calories: 75kcals
Fat: 6.6g (1g saturated)
Protein: 0.7g
Carbohydrates: 2.3g (2.3g sugars)
Fibre: 0.8g
Salt: 0.1g

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Ingredients

500g ripe tomatoes (ideally cherry, halved if large)
2 garlic cloves, finely sliced
5g fresh thyme sprigs
300ml olive oil, plus extra as needed
1 tsp balsamic vinegar

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Method

Arrange the tomatoes in a deep baking dish that holds them snugly in a single layer (cut-side up, if halved). Scatter over the garlic and thyme, then submerge in the oil and balsamic. Season with salt.
Heat the oven to 90°C fan/gas ¼. Roast for 2 hours, turning any cut tomatoes halfway through, until very tender. The tomatoes shouldn’t take on any colour or look roasted, but they will be very soft and bursting with juice.
Carefully decant into sterilised jars, adding extra oil if needed to cover the tomatoes completely. Keep in the fridge for up to 2 weeks or, to keep them for longer, put the sealed jars in a large pan of water and bring to a simmer. Cook gently for 45 minutes, then leave to cool in the water – they’ll then last up to 6 months in a cool dark place. Once opened, eat within 2 weeks and keep in the fridge.

Recipe from July 2023 Issue

Nutrition

Nutrition: per serving

Calories: 75kcals
Fat: 6.6g (1g saturated)
Protein: 0.7g
Carbohydrates: 2.3g (2.3g sugars)
Fibre: 0.8g
Salt: 0.1g

delicious. tips

Don’t waste it: The tomato, garlic and thyme-infused oil is just as precious as the confit tomatoes themselves – use it in salad dressings or cooking for a hit of summery flavour.