Tomato Confit with Rosemary is an amazing condiment, appetizer on toast, or pasta sauce . . . and so much more. It’s truly like gold! Sweet and savory, aromatic and fresh — all at once, it’s out of this world. 
I eat Rosemary Tomato Confit right out of the jar. It’s that good. Really, it’s like candy.
What does “confit” mean?
Confit typically refers to cooking a meat in its own fat, like Duck Confit.
However, the term has extended itself to vegetables cooked in a fat as well — just not their own, obviously.
What is Tomato Confit?
Tomato Confit is tomatoes cooked very slowly at a very low temperature in olive oil.
This technique is a way of very, very slowly bringing the natural sugars in the tomatoes to the surface, thereby deepening and intensifying their flavor.
What’s in Tomato Confit with Rosemary?
Not much! It’s the slow cooking that transforms them into a sweet and savory treat. These tomatoes are so rich and burst with flavor.
- tomatoes
- rosemary
- garlic
- olive oil
- salt, pepper
While they’re incredible during tomato season, this is also a perfect way to prepare tomatoes during the winter, when tomatoes are not typically as sweet.
This method turns tomatoes into delectable jewels!
How to Make Tomato Confit with Rosemary
– Make the marinade by mixing finely chopped rosemary with minced garlic and olive oil.
– Peel the tomatoes, slice them in half and seed them.
– To peel the tomatoes: Bring a large pot of water to a boil and set up a bowl of ice water. Core the tomatoes and slice an “X” on the bottom of each one — trying only to cut through the skin and not into the tomato. 
A few at a time, add the tomatoes to the boiling water and leave them only long enough for the skin to begin to pull away from the “X,” about 30 seconds. Use a slotted spoon to add them to the ice water. When they’re cool enough to handle, gently peel the skin off. 
– Drizzle half of the marinade on a sheet pan, sprinkle with salt and pepper, and place the halved tomatoes on top, round side up. Sprinkle with salt and pepper and drizzle the remaining marinade on top.
– Place in a 225°F oven for 5 hours. Turn the sheet pan and baste the tomatoes with the marinade about every hour or so.
This is what they will look like about halfway through the cooking process . . .
– Sprinkle with a bit more salt and pepper and cool to room temperature.
This is after five hours in the oven . . .
Uses for Rosemary Tomato Confit
Once cooked, these tomatoes can be used in tons of dishes.
- I love using tomato confit as an hors d’oeuvres or appetizer, on small pieces of crusty bread. (It’s extra dreamy with a spread of goat cheese beneath the tomatoes!)
- They’re excellent as a pasta sauce.
- Tomato confit is a delicious side or topping for meats, poultry and fish.
- These tomatoes are super tasty over melted mozzarella on a pizza!
- You can mix them into soups and stews.
- They’re so delicious in a grilled cheese sandwich.
- And of course, nothing wrong with simply eating them with a fork. 😉
Making these tomatoes is a wonderful weekend cooking project! It’s a slow and wonderful process. Once they’re in the oven all you have to do is be around.
Can you make Tomato Confit with Rosemary ahead?
Yes! You can make this from start to finish up to six days ahead of time. Once cooled, the tomatoes should go in an airtight container in the refrigerator. Warm them in a 375°F oven.
Recipe Tips and Substitutions
- Do not try to speed up the cooking process. Remember that most of the flavor here comes from the slow cooking and low temperature.
- Try other fresh herbs, or a mix if you like. Thyme and oregano are also lovely with the tomatoes.
- If you want to use dry herbs instead of fresh, use about ⅔ the amount.
- Use any tomato variety you like. I prefer to use a small to medium-sized tomato. Roma tomatoes work very well.
- When you remove the seeds from the tomatoes, do this over a bowl. You will see a lot of juice in the bowl along with the seeds. Strain this and you’ll have a nice amount of tomato juice that’s perfect for adding to sauces, cooking rice and even drinking if you want.
More confit recipes:
Tomato Confit with Rosemary is an amazing condiment, appetizer on toast, or pasta sauce . . . and so much more. It's truly like gold! Sweet and savory, aromatic and fresh -- all at once, it's out of this world.
*Amounts will vary, but this typically makes about 3 to 4 cups of tomato confit. (This amount will make about 2½ dozen croustades, if you choose to add it to a thin baguette as an appetizer.)
- ¾ cup olive oil
- 1½ tablespoons garlic, minced
- 3 tablespoons fresh rosemary, washed and dried, finely minced
- 5 pounds tomatoes, peeled, cut in half and seeded (instructions below)
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Make the marinade. In a small bowl, combine the olive oil, garlic and rosemary. Set aside.
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Preheat the oven and prepare the sheet pan. Preheat the oven to 225°F, drizzle half of the marinade on a sheet pan and sprinkle it with salt and pepper.
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Peel, cut and seed the tomatoes. Bring a large pot of water to a boil and set up a large bowl of ice water. Core the tomatoes and slice an "X" on the bottom of each one -- trying only to cut through the skin and not into the tomato. A few at a time, add the tomatoes to the boiling water and leave them only long enough for the skin to begin to pull away from the "X," about 30 seconds. Use a slotted spoon to add them to the ice water. When they're cool enough to handle, remove them from the water and gently peel the skin off. Cut each peeled tomato in half, horizontally, and use your fingers or a small teaspoon to scoop out the seeds. Gently shake the tomato half to remove excess seeds.
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Prepare the tomatoes to roast. Place the tomatoes on the prepared sheet pan, round side up. Sprinkle with salt and pepper and drizzle the remaining half of the marinade over them. If they're not well coated, use a spoon to drizzle it in from the pan. (Don't worry if it's a tight fit -- squeeze in all of the tomatoes, as they will shrink during the cooking process. )
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Slow roast. Roast the tomatoes in the preheated 225°F oven for approximately 5 hours, basting every hour or so with the pan juices. When the tomatoes are done, they will be about half their original size and slightly golden along some of the edges. They should not be dry. Season to taste with salt and pepper. (Here's How to Season to Taste.)
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valentina says
Thank you so much, Sandy! I think of you when I make them! 😉
Sarah says
You have just reminded me that I need to make a batch of these! I have been making them with dried oregano, but rosemary sounds like a great variation. I toss them in pasta with a little parm and it’s the perfect simple dinner. Beautiful images!
valentina says
thanks, Sarah — i agree, so good in pasta! 🙂
barry bourgault says
Thanks so much for this recipe. I have made it over a dozen times, its that good. In fact I double the recipe, once you are set up, the extra tomatoes don’t take very much time. I use Roma tomatoes, usually 18-20 as they fit on my baking sheet. Each time it seems to get easier and faster. They are so yummy, thanks again for this wonderful dish.
valentina says
Thank you so much, Barry. You’ve made my day! I love these tomatoes so much, too. Awesome you double the recipe — always a great idea when something is time consuming like this and keeps well. 🙂 ~Valentina
barry bourgault says
Made it again last night, went out today for a nice loaf of French bread. I have given this recipe to my friends too. Thanks again
valentina says
Thanks so much, Barry! And a big thanks for passing it along to friends. Hope everyone is loving it. You reminded me that I really want to make this one soon too. 🙂 ~Valentina
Angie@angiesrecipes (@angiesrecipess) says
I love confit, but still haven’t tried one with tomatoes. definitely something I should try soon. It looks absolutely irresistible.
valentina says
Thanks, Angie. I think you’ll love it! 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man! says
This sounds delicious! I love how versitile they are.
valentina says
Thanks, Jeff. Enjoy! 🙂 ~Valentina
Diane says
OMG… I can smell the yumminess from here!
valentina says
Thank you! 😀 ~Valentina
Eha Carr says
Now I cannot wait for our spring to progress and tasty tomatoes to come into season ! I have never made confit tomatoes, never even thought of such !! But the idea so fires my imagination . . . As I always work from home a long cooking time with regular check-ups is no problem . . . I often have stock on the stovetop all day. Love rosemary but thyme etc also, so cannot wait for the first Romas to be available yo try this . . . it would be great on my breakfast toast also . . .
valentina says
Thank you, Eha.
I love it on toast for breakfast.
So wonderful you often have things cooking all day. I’m guessing your home always has delicious aromas seeping out the windows.
🙂 ~Valentina
Eha Carr says
During the current Covid crisis working from home has become the norm for many. It does not suit some but I have been oh so fortunate for a quarter century to use my daylight hours more productively ! Usually barefoot in a caftan with no makeup unless a meeting is scheduled ! No, have not put Zoom on 🙂 !!! It usually takes only about 20 minutes to put 1-4 pots of stock, sauces, confits etc cooking on the stove or in the oven . . . if I had to leave the house I would not dare leave the power on . . .but, in this way, you get both results AND all those lovely aromas on more than one day a week . . .
valentina says
Yes! I love this. I imagine your home is full of delicious and comforting aromas. So many people are finding they love working form home — I have a feeling it will become the norm for many more folks. I hope you have a lovely week ahead, Eha. 🙂 ~Valentina
2pots2cook says
We make tons of tomato sauce to keep the goodness for colder days ! Your version is absolutely amazing Mediterranean delish, so versatile and so tasty !!!!!!!!
valentina says
Thank you, Davorka! I hope you try and love it. 🙂 ~Valentina
David Scott Allen says
These are just plain mouthwatering. Hard to find 5 pounds of tomatoes now in Tucson but tomato season will return when it cools a bit. Will definitely be “putting up” some confit!
valentina says
Thanks, David. I didn’t really there aren’t good tomatoes right now where you are in AZ. Too hot, I’m assuming. Enjoy them when the arrive. 🙂 ~Valentina
Liz says
I was wondering what to do with all the garden tomatoes on my kitchen counter. This is a brilliant, delicious solution! Hope you’re having a great weekend!
valentina says
Perfect! Thanks so much, Liz. Enjoy. 🙂 ~Valentina
Frank Fariello says
These looks amazing! Something tells me they wouldn’t last very long in this house, no matter how big a batch I made…
valentina says
Ha! We do go through them very quickly here too. Enjoy and thank you, Frank. 🙂 ~Valentina
David @ Spiced says
The timing on this recipe is perfect, Valentina! We have tomatoes coming out of our ears here – we’ve just gotten tired of eating so many tomatoes. This would be a fun way to mix up the flavors and use up a bunch of tomatoes at the same time. Bonus – I have all of the ingredients already, too!
valentina says
So awesome you have a garden full of tomatoes! Wish I did. Hopefully I’ll get to it next summer. Enjoy and thanks, David. 🙂 ~Valentina
Dawn - Girl Heart Food says
I could eat this straight out of the jar too!! I have a bunch of rosemary to be used so this would be a great way to use some of it. I bet this smells as good as it tastes!!
valentina says
It does smell so good! That’s part of what I love about the long cooking time. Thank you, Dawn. 🙂 ~Valentina
Kim Lange says
This tomato rosemary confit looks super tasty delicious and so versatile for using on and with so many dishes! Pinning for later!
valentina says
Thanks, Kim! It’s very versatile, indeed. 🙂 ~Valentina
Kelly | Foodtasia says
Valentina, these look crazy delicious! I’d love it on a piece of crusty bread! Yum!
valentina says
Thank you, Kelly! Enjoy. 🙂 ~Valentina