Delicious, slowly cooked to perfection and packed with tons of flavour, Tomato Confit can elevate almost any kind of meal and they require just 2 minutes prep!
Summer is the perfect time to make the most of fresh tomatoes, so it’s worth stocking your fridge up with these gorgeous beauties.
Tomatoes are one of the stars of Italian cuisine, so I OBVIOUSLY have tons of recipes on the blog using tomatoes, and I could never get tired of them.
BUT, there’s one recipe that’s just a step above all others, and it’s probably one of the most simple as well (together with this classic Italian tomato sauce).
I’m talking about delicious, mouthwatering, loaded with flavour Tomato Confit. A super easy condiment (or side) that can jazz up any kind of meal, whether is pasta, grain bowls, salads, grilled meat & fish or simple toasted bread. As an added bonus, it’s totally gluten-free, dairy-free and vegan.
Choosing The Right Tomatoes
For this super simple recipe you need tomatoes at their best: fresh, ripe and loaded with flavour, even better if they’re from local farmers.
I opt hands down for cherry tomatoes, but the mixed coloured variety works just as great, and if you fancy, you can totally use Piccadilly tomatoes, or simple halved plum tomatoes.
Confit Tomatoes VS Roasted Tomatoes
Confit is a French word that means “preserved”- even though it sounds a pretty sophisticated technique, it’s actually incredibly straightforward.
The “confit” technique simply refers to something that has been slowly and gently cooked in oil (or sugar syrup). Most common foods to get confit are duck, garlic and obviously, tomatoes.
When tomatoes are made confit, they hold their shape well and retain their natural flavour, but ooze a sweet, complex and intense flavour within.
On the other hand, roasted tomatoes are cooked using just a light coating of oil and are baked at high temperature, resulting in a quicker caramelization, and thus a very intense sweet flavour, (perhaps a little too sweet), losing part of their natural flavour.
How To Make Tomato Confit
As I said earlier, making tomato confit is pretty simple. And I mean it!
Just mix a handful of cherry tomatoes (or whatever variety you’re using) with high-quality extra-virgin olive oil, crushed garlic, thyme sprigs, a glug of balsamic vinegar and a pinch of brown sugar, then slow roast for an hour or two.
The tomatoes will slowly caramelize to perfection undisturbed, requiring nothing else from your side than waiting until they’re done.
That’s it! I told you it was E A S Y!Store your tomato confit in an airtight jar, making sure to cover the tomatoes with their cooking olive oil (top it off with a little bit of extra oil if necessary), to preserve them properly.
They can be stored in the fridge for weeks, but a jar doesn’t usually last longer than a few days in mine, as we are literally crazy over tomato confit and could easily put it on just about anything!
How To Serve Tomato Confit
Tomato confit can quickly become your new secret ingredient. It can easily elevate the most simple meals from boring to AMAZING.
Other ways you can serve tomato confit is simply tossed with pasta, perhaps with a spoonful of basil pesto on top, or as a side to grilled meat, chicken or fish.
If you ask me, I could eat tomato confit simply on a slice of toasted rustic bread all day long. BUT, it’s even better if you pair it with ricotta and make this awesome bruschetta.
Possibilities are endless, so get ready to make a BIG batch of this tomato confit, and let me know what’s your favorite way to enjoy it!
- 450gr (1 lb) high-quality cherry tomatoes
- 3 garlic cloves, grated
- 7-8 sprigs fresh thyme
- 2 tsp demerara sugar
- Extra-virgin olive oil
- sea salt ( I used Maldon sea salt flakes) & black pepper
- 1 tsp high-quality balsamic vinegar
- Arrange the cherry tomatoes and grated garlic on a baking dish and tuck thyme sprigs around. Drizzle generously with olive oil, until the tomatoes are half-way submerged.
- Sprinkle with sugar and season with salt & pepper to taste. Add the balsamic vinegar and toss gently to coat.
- Bake at 130C/260F until tomatoes are wrinkly but not all have burst, abut 1-1/2 to 2 hours.
- Once ready, remove the tomatoes from the oven and cool at room temperature.
- Store in airtight containers, topping the tomatoes with their cooking oil (add extra olive oil if necessary). Store in the fridge for up to 2 weeks.
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!