Tomato confit

Ingredients

• 907 g (2 lb)organic tomatoes
• 120 ml (1/2 cup)olive oil
• 1 tspsalt
• 1/2 tsppepper
• 1 headgarlic, sliced in half
• 1 bunchthyme sprigs
• 120 ml (1/2 cup)basil leaves

Instructions

1. 1

   Heat the oven

   Preheat the oven to 150°C (300°F).

2. 2

   Arrange tomatoes

   Place the tomatoes in a large baking pan in a single layer.

3. 3

   Add oil and seasoning

   Add the olive oil, salt, pepper and garlic to the pan.

4. 4

   Tuck in herbs

   Place the basil and thyme in different areas of the pan.

5. 5

   Bake until tender

   Bake for 50–60 minutes, until the tomatoes begin to collapse but have not all burst.

6. 6

   Cool the tomatoes

   Let the tomatoes cool to room temperature.

7. 7

   Refrigerate to store

   Transfer the tomato mixture to an airtight container and refrigerate for up to 2 weeks.

What is tomato confit?

Confit is a French cooking method in which food is gently cooked in fat. Here, tomatoes soften slowly in olive oil with garlic and herbs, becoming tender and richly flavoured.

This version keeps the ingredients simple and cooks the tomatoes until they begin to slump while some still hold their shape. The fragrant oil is useful too: spoon it over bread or stir it through pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 112 calories, 1g protein, 4g carbs, 11g fat.

The olive oil supplies most of the fat and energy, while the tomatoes provide most of the carbohydrates and a smaller amount of protein. Pair a portion with a protein-rich food, such as beans or fish, and a fresh salad for a more balanced plate.

Choosing the tomatoes

Tomatoes: Use ripe tomatoes that are still firm enough to arrange in a single layer. Similar-sized tomatoes tend to soften at a similar pace.

Single layer: Spreading them across a large pan gives the tomatoes room to cook evenly in the oil rather than pile on top of one another.

The oil and seasoning

Olive oil: The oil coats the tomatoes as they bake and carries the flavours of the garlic and herbs. Once cooled, keep the tomatoes with their oil so they stay moist.

Salt and pepper: These season the tomatoes as they cook. The recipe uses a measured amount of salt, so add extra only after tasting the finished mixture.

Garlic and herbs

Garlic: The halved head cooks alongside the tomatoes, adding flavour to the oil. Keeping it in large pieces makes it easy to remove or spread onto toast later.

Basil and thyme: Tuck the leaves and sprigs into separate areas of the pan so their flavours infuse the oil and tomatoes during baking.

How to judge doneness

Texture: Start checking at 50 minutes. The tomatoes should look softened and just beginning to collapse, while some remain intact.

Timing: Bake for up to 60 minutes if they need longer, checking for that mix of tender flesh and unburst tomatoes rather than waiting for every tomato to split.

Ways to serve it

Bruschetta: Spoon the tomatoes and some of their oil over toasted bread for a simple topping.

Pasta and pizza: Fold the mixture through cooked pasta or use it as a topping for pizza. It also works alongside salad, as described for this recipe.

Recipe notes & tips

• Use a pan large enough to keep the tomatoes in one layer.
• Choose tomatoes of a similar size so they cook at roughly the same rate.
• Check the tomatoes at 50 minutes to avoid baking them until every one bursts.
• Keep the cooked tomatoes with their olive oil when transferring them to storage.
• Let the mixture cool to room temperature before refrigerating it.

Variations

• Add chilli: Include a pinch of chilli flakes for a gentle heat.
• Use rosemary: Swap some of the thyme for rosemary sprigs for a more resinous herb flavour.
• Add lemon zest: Grate a little zest over the cooled tomatoes for a bright finish.
• Serve with beans: Spoon the tomatoes and oil over warm white beans for a more substantial dish.
• Mash the garlic: Squeeze the softened garlic from its skin and spread it on toast with the tomatoes.

Common mistakes to avoid

• Crowding the pan: The tomatoes can cook unevenly; spread them out in a single layer.
• Baking until all burst: The recipe aims for tomatoes that are beginning to collapse, with some still intact; start checking at 50 minutes.
• Skipping the cooling step: Cool the mixture to room temperature before transferring it to the refrigerator.
• Draining off the oil: The oil keeps the tomatoes moist and carries their flavour; store the mixture with it.
• Using a small container: Choose an airtight container that fits the tomatoes and oil without crushing them.

How to store

Cool the tomato mixture to room temperature, then refrigerate it in an airtight container for up to 2 weeks. Reheat gently in a pan or microwave, or bring a portion to room temperature before serving.

Frequently asked questions