Tomato Confit

Note:  This recipe is a modified version from Gjelina, the cookbook.

If you have time, the long version is incredible, but if you don’t have time, the short version is just fine. I like to double the recipe because it’s the same amount of work and you will definitely use them! 

IMG_2036.JPG2 pints cherry tomatoes, stemmed
2 cups olive oil (or more)
4 garlic cloves, smashed
1/2 cup basil leaves
1 tsp kosher salt
3 fresh thyme sprigs

Short Version

Immerse the tomatoes in oil with the spices, and cook them at 350F for 30 minutes. After the tomatoes cool, reserve the oil and the tomatoes in your refrigerator in an airtight glass jar. Use over the next two weeks for pasta, in a homemade sauce, or anytime you want to flavor enhance a dish to make it more special.

Long Version

Preheat oven to 350F. Bring a large pot of water to boil over high heat. Prepare an ice-water bath by filling a large bowl with ice water.

Use a paring knife to score a small X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 20 seconds, and immediately transfer them to the ice-water bath. Work in batches, if necessary, until all the tomatoes have been blanched.

Once the tomatoes cool, remove them from the water. With your fingers, gently slip the tomatoes out of their skins and place them in a single layer in a baking dish. Pour the olive oil over the tomatoes and add the garlic, basil, salt and thyme. Cover tightly with aluminum foil and bake for 30 minutes, or until the oil is hot but the tomatoes remain vibrant and whole. Let cool completely.

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9 Comments

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  1. This looks mouthwatering good!!! 🍴 I love Gjelina, my friend was the manager for the first 6 years.

  2. We grew the most prolific and flavorful variety of cherry tomatoes last year, I’m bookmarking this for our tomato harvest this year- thanks!

    • Oh I absolutely love that! At the end of summer its so much fun, all the wonderful things that can be done with cherry tomatoes, but in the meantime this is actually perfect for when tomatoes aren’t in season. It takes them from ordinary to extraordinary. So don’t wait!

  3. I just discovered your blog, I love all your bold flavors and photos, can’t wait to explore 🙂

    • Thanks so much, Sue! I have so much fun doing it. If you’re on Instagram, you can find me @nocrumbsleft. There is all kinds of inspiration for every day food. We are starting another giveaway soon on Instagram too. We are giving away a 14 in Thomas Keller All-Clad pan.

  4. Can you share some ways you use the tomatoes?

    • Definitely! The confit tomatoes are an extraordinary addition to soups and spaces, added to a tomato sauce or pureed with a chicken stock as a nice basis for may dishes. Plus, the oil is a great base for a salad dressing or finisher over vegetables or protein. It’s more for me, what don;t I put this in?

  5. Hi Teri,
    I remember you speaking about this on Insta-stories, and I think this is the recipe. My CSA farmer just gave me 3 pounds of frozen organic cherry tomatoes. I’m thinking….maybe I can use them for this, roast a bit longer…not sure of the water content though. What do you think?

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