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Easy to make Cherry Tomato confit

It is likely you have heard of ‘confit’. This French cooking technique is used with any type of food that is cooked slowly over a long period of time as a method of preservation. The term is usually used in modern cuisine to mean long slow cooking in oil or fat at low temperatures.

This method of preservation dates to prehistoric times, and was mainly used during the winter months to ensure enough food was stored.

pouring olive oil over tomato confit

If you have not made confit before, tomatoes are easy to start with for your first confit experience. 

Don’t confuse confit with slow roasted tomatoes. This way of cooking, or it’s sometimes referred to as ‘confir’, will bring out the sweetness of the fruit and it will concentrate the flavours. The process requires precision, and it takes time to confit, but the oven does the bulk of the work, just don’t forget your timer!

Confit this summer using the available sizes and colours of tomatoes to make the most of your confit experience!  Once tomatoes are confit, they will keep in the refrigerator for up to 3 weeks and will elevate many dishes such as salads and pasta.

Also read other tomato recipes.

pouring olive oil over tomato confit

Cherry Tomato confit

This French cooking technique is used with any type of food that is cooked slowly over a long period of time as a method of preservation.
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Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins
Course Condiments, Salad, Side dishes
Cuisine International, Mediterranean
Servings 4 people
Calories 37 kcal

EQUIPMENT (click pictures for details)

Baking tray
Air tight containers

Ingredients
 
 

  • 500 gr cherry or grape tomatoes
  • 3-4 pcs garlic cloves
  • 6-8 pcs sprigs of thyme
  • 1 bottle olive oil
  • 1 tbsp salt
  • 1 tbsp icing sugar optional
  • 1 tbsp balsamic vinegar

Instructions
 

  • Place the washed tomatoes, garlic cloves and thyme into a baking dish, and sprinkle with salt, icing sugar and a good pinch of ground white pepper.
  • Add the balsamic vinegar and generously pour the olive oil until the tomatoes are halfway submerged.
    pouring olive oil over tomato confit
  • Bake the tomatoes at 120°C (250°F) for 60 – 90 minutes until they are wrinkled but not burst.
    tomato on tray in the oven
  • Once the tomatoes are cooked, remove from the oven and cool at room temperature.
  • Transfer them with the oil into an airtight container and refrigerate.
    tomato confit

Notes

  • Any tomato can be confit, cherry, Roma, grape, plum …. whole, sliced or quartered. The tomatoes need to be fresh, ripe and with a natural flavour.
  • The icing sugar should only be added if the natural taste of the tomatoes is not sweet enough.

Nutrition for 1 portion

Calories: 37kcalCarbohydrates: 8gProtein: 1gFat: 1gSodium: 1751mgFiber: 2gSugar: 6gVitamin A: 1041IUVitamin C: 17mgCalcium: 16mgIron: 1mg
Keyword confit, tomato
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