Rosemary Tomato Confit Croustades are an appetizer that is out of this world. Sweet and savory, aromatic and fresh — all at once! 
I eat Rosemary Tomato Confit right out of the jar. It’s that good.
What does “confit” mean?
Confit ypically 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.
Tomato Confit is cooked in olive oil.
Sweet and savory, rich and full of flavor — these oven roasted tomatoes are amazing! This is the perfect way to prepare tomatoes during the winter, when tomatoes are not at peak season. This method turns tomatoes into delectable jewels!
Uses for Rosemary Tomato Confit
- Once cooked, these tomatoes can be used in hundreds of dishes. Here I use it to make an hors d’oeuvres — a beautiful holiday hors d’oeuvres at that!
- These tomatoes are also divine with pasta, in salads, with meat, poultry, or fish, and the list goes on.
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.
Rosemary Tomato Confit is Worth the Time
And you can get a lot of other things done while making them!
Phone calls, cleaning, catching up on emails, you get the idea. 😉
I really hope you’ll try these tomatoes. I know you’ll be so happy you did! What are you doing on Saturday?
You can wrap all of your holiday gifts while the tomatoes in the oven!
So no matter how you serve the Rosemary Tomato Confit, I know you’ll love it!
Recipe Tip
You can use any bread you like. I use a baguette because it’s a good size for an hors d’oeuvre. The bread, in this case, is simply a vehicle to carry the tomato.
More confit recipes:
Timeline
Up to 5 days and at least 6 hours ahead: Make the tomato confit.
Up to 1 hour ahead: Slice and toast baguette.
Up to 45 minutes ahead: Assemble the croustades.
5 minutes ahead: Warm in the oven at 375 degrees F.
Rosemary Tomato Confit Croustades are an appetizer that is out of this world. Sweet and savory, aromatic and fresh -- all at once!
*Makes approximately 2 1/2 dozen croustades (about 4 cups tomato confit)
- 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
- 1 large, thin French baguette
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Heat the oven to 225°F.
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In a small bowl, combine the olive oil, garlic and rosemary. Set aside.
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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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Now pour half of the oil mixture to cover the surface of an edged baking sheet. Sprinkle with salt and pepper.
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Place the tomatoes, round side up on the baking sheet. Don't worry if it's a tight fit -- squeeze in all of the tomatoes, as they will shrink during the cooking process. Season with salt and pepper and evenly pour the remaining oil mixture over the tomatoes.
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Roast the tomatoes in the preheated oven for approximately 5 hours, basting every hour and a half or so with the pan juices.
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When the tomatoes are done, they will be about half their original size and slightly golden brown along some of the edges. They should not be dry. Season to taste with salt and pepper.
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Turn the oven up to 375°F.
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Using a serrated knife, cut the baguette into approximately 30 slices and place them on a baking sheet. Toast in the 375°F oven until the edges are slightly golden brown, about 4 minutes.
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Add 1 to 2 tomato halves to the surface of each slice of toasted bread.
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Serve either at room temperature or warm.
Geez Louise! says
Valentina, so nice to see you again at Greg’s party- good reminder for me to come over to your site. Gorgeous tomato photographs, stay warm and Happy Holidays!
valentina says
Thanks so much Louise! Lovely to see you and your to meet your family! 🙂
sippitysup says
Yummy confit of Tomatoes. Wonderful seeing you at The Table Set Holiday party. We appreciate you bringing all your handsome men too. GREG
valentina says
Greg, what a fantastic party! So much fun! Thank you for including my handsome men! 😉
Sophie says
Waw, You have made your own confit! That’s rather ipressive!
The endresult says it all: So appetizing!
Sandy Miller says
Just love your tomatoes Valentina. I think of you every time I make them. I make your tomatoes, and a little caramelized onion, mix them together, put them in tart shells and put a goat cheese garnish on top……..they are just so versatile…..even mediocre Roma tomatoes turn out great!!! Love your blog.
Sandy
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