Tomato confit is what a stocked pantry should be, a low-effort project that lives in jars on a Tuesday shelf and turns supper from question to answer. Twelve ways to use it follow at the bottom; the recipe itself is one tray, one afternoon.
Why this recipe works
- A 275°F (135°C) oven slowly drives off water, concentrating sugars without caramelising the skins.
- Olive oil submerged below the tomatoes' midline keeps them from drying, the oil itself becomes a finishing condiment.
- Salt added on the way in, not at the end, draws moisture and seasons the oil during the long roast.
Ingredients
- 2 lbplum tomatoesripe, halved lengthwise
- 1 cupgood olive oil
- 6 clovesgarlicpeeled, left whole
- 4 sprigsfresh thyme
- 1 tspflaky sea salt
Method
- HeatHeat oven to 275°F (135°C).
- ArrangeLay halved tomatoes cut-side up in a snug roasting tray. Tuck garlic and thyme between them. Pour olive oil so it pools to the tomatoes' midline. Scatter salt.
- RoastRoast 2 hours 30 minutes. Skins should slip; oil should be deeply red.
- CoolCool completely in the tray. Transfer to clean jars, tomatoes first, then oil to cover.
Variations
Chili oil version
Add a teaspoon of chili flakes with the salt.
Bay-leaf version
Two dried bay leaves under the thyme.
Anchovy oil
Two anchovy fillets; melt into the oil during the last 30 min.
Storage & make-ahead
Refrigerated, three weeks. Bring back to room temp before using; the oil sets in the cold.
Notes: Cherry tomatoes work; reduce time to 1 hr 45 min. The oil is gold, use it on toast, in vinaigrette, on beans.
Sources & further reading (2)
Larderlab provides general information for educational purposes. It is not a substitute for medical advice. Consult a registered dietitian or your healthcare provider for personalised nutrition guidance.
