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.
- 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
- 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)
- Make the marinade. In a small bowl, combine the olive oil, garlic and rosemary. Set aside.
- 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.
- 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.
- 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. )
- 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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