Tomato confit is sweet juicy tomatoes slowly cooked to perfection in olive oil with garlic and basil for extra aromatic flavours. A beautiful condiment that pairs well with almost anything.
It's naturally dairy-free, gluten-free and vegan.
When your garden produce a good amount of tomatoes. Try making this amazing confit tomato condiment. You won't regret it!
This extremely versatile side dish is a perfect accompaniment for a summer BBQ as it compliments and elevates a wide range of dishes such as meat, fish and other grilled veggies.
This recipe is best made with homegrown tomatoes as they are more rich in flavour. Any tomato variety works and a mixture of different varieties and sizes are best. Cherry tomatoes can be left whole or cut in half and large tomatoes can be cut into chunks. This tomato garlic confit will look amazing if using a mixture of different colored tomatoes. Read more about home grown food here.
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Ingredients for tomato confit
- Tomatoes
- olive oil
- garlic
- fresh basil
- fresh thyme
- bay leaves
- balsamic vinegar
- salt and pepper
See recipe card for quantities.
How to make tomato confit
- Step 1: Add the tomatoes, oil, garlic, thyme, bayleaves, salt and pepper in a sauce pan
- Step 2: Turn on low to medium heat and slowly simmer for 1.5 - 2 hours or until soft and fragrant
- Step 3: Turn the heat off and let it sit for 15-20 minutes. Add the sliced basil and balsamic vinegar.
- Step 4: Mix and adjust seasoning. Serve it warm or room temperature.
Hint: Alternatively this stovetop tomato confit can be made in the oven 120 degree Celcius (250 degree Farenheit). Just put all the ingredients in an oven proof dish instead and cover it with a lid or tin foil
Substitutions
You can substitute the olive oil for clarified butter.
Variations
- Spicy - add fresh finely chopped chili or chili flakes to the pot for additional heat into the confit.
- Herbs - add other fresh herbs like chopped oregano, parsley, cilantro or chives
Equipment
Sauce pan
knife
chopping board
Storage
Olive oil works like a preservative. Cover the tomatoes and herbs in the oil then cover it with a lid or cling wrap and store in the fridge. Add more oil if needed when storing it. It will last in the fridge for 3-4 weeks this way.
You can also store it in ziplock bags in the freezer for 3-4 months. Defrost again slowly in the fridge or at room temperature.
Top Tip
Long and slow cooking is the secret to confit tomatoes. Don't have the heat to high, only allow a slow simmer.
FAQ
Any tomatoes works well but make sure the tomatoes are ripe yet still firm. Overripe tomatoes will be difficult to work with. I prefer a mixture of large and cherry tomatoes.
Confit as a cooking term essentially means slow cooking in fat or oil.
Tomatoes confit has many different uses. Here are my favorite ways to use it:
As a topper for meat, fish or grilled vegetables.
As a pasta sauce.
As a spread for a cheese or charcuterie board.
It will last in the fridge for 3-4 weeks, just make sure its all covered with oil. It will last in ziplock bags in the freezer for 3-4 months
Did you try this tomato confit recipe? Please leave me a comment below. I love to hear from you!
Related
Looking for other tomato recipes? Try these:
One-pan roasted fish with cherry tomatoes
Green tomato and chilli chutney
Sauted Paua in garlic white wine and cherry tomatoes
Wild Rabbit meat in tomato and saffron
Tomato confit
Ingredients
- 700 grams Tomatoes Large tomatoes cut into chunks and cherry tomatoes left whole or cut in half
- 11/2 cups olive oil or enough to just cover everything
- 4 cloves garlic peeled
- ½ cup fresh basil finely sliced
- 6 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoon balsamic vinegar
- salt and pepper
Instructions
- Pick the leaves of the thyme stem, crush or finely chop the garlic.
- Add the tomatoes, oil, garlic, thyme, bay leaves salt and pepper in a sauce pan.
- Turn on low to medium heat and slowly simmer for 1.5 - 2 hours or until soft and fragrant.
- Turn the heat off and let it sit for 20 minutes.
- Add the sliced basil and balsamic vinegar. Adjust seasoning. Serve warm or at room temperature.
Notes
- Long and slow cooking is the secret to this confit. Don't have the heat to high, only allow a slow simmer.
- This recipe is best made with homegrown tomatoes as they are more rich in flavour.
- Make sure the tomatoes that you are using are ripe yet still firm. Overripe tomatoes will be difficult to work with.
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