Tomato Confit with Garden Herbs
Slow-roasted tomatoes that concentrate flavor into jewel-like gems. This simple technique transforms summer tomatoes into a condiment worthy of preservation.
Servings
Makes 1 jar
Prep Time
15 min
Cook Time
2.5 hours
Total Time
3 hours
Ingredients
- Heirloom tomatoes2 lbsmixed sizes, halved or quartered
- Fresh basil8-10 leaves
- Fresh thyme3-4 sprigs
- Garlic4 cloveshalved
- Extra virgin olive oil1 cup
- Sea salt1 tablespoon
- Cracked black pepper½ teaspoon
Method
Prepare Tomatoes
Wash and cut tomatoes into halves or quarters, depending on size. Pat them dry with a clean kitchen towel. Arrange them cut-side up on a parchment-lined baking sheet.
Season and Arrange
Scatter garlic cloves, fresh basil, and thyme among the tomatoes. Drizzle generously with olive oil. Sprinkle with sea salt and cracked pepper.
Slow Roast
Roast at 250°F (120°C) for 2.5 to 3 hours. The tomatoes should be deeply shriveled but still moist inside. They'll smell absolutely incredible.
Cool and Store
Remove from oven and let cool to room temperature. Transfer to a clean glass jar, including all the oil and herbs. This keeps refrigerated for up to 2 weeks.
Chef Notes
💡 Tip: Summer Preservation
This is how we capture the essence of August for winter use. When tomatoes are at peak ripeness and abundance, spend an afternoon making several jars.
🔪 Technique: Uses Beyond Garnish
Stir into fresh pasta, top crostini, add to salads, mix into cream cheese, or use as a topping for grilled fish. The oil is equally valuable—use it for finishing soups.
🔄 Substitution: Tomato Selection
Avoid perfectly ripe beefsteak tomatoes. Instead, choose slightly overripe heirlooms or plum varieties. They have more concentrated flavor and less water.
🔪 Technique: Temperature Precision
The low, slow temperature is crucial. High heat will cook them too quickly on the outside while the inside stays watery. Patience is the secret ingredient.
