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    Home Β» Appetizers & Hors d'Oeuvres Β» Tomato Confit with Rosemary

    Tomato Confit with Rosemary

    Sep 9, 2020 Β· by Valentina Β· 33 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Tomato Confit is an amazing condiment, appetizer on toast, or pasta sauce . . . and so much more. With a touch of rosemary, tomatoes are slowly roasted to perfection, and the result is like gold. Sweet and savory, aromatic and fresh, they'll enhance everything they touch!tomato confit with fresh rosemary on toast on white plate

    I eat Tomato Confit right out of the jar. It's that good.

    When I had my own catering business, these tomatoes were ordered regularly -- most often to serve on toasted baguette slices as an appetizer.

    I've been making this for years and it's lovely for casual entertaining, and just to have at the ready for all sorts of things. (See Serving Suggestions below.)

    roasted tomato confit on sheet pan

    What are Confit Tomatoes?


    Confit tomatoes are 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.

    Confit tomatoes are delectable jewels and will enhance everything they're added to -- that is, if you don't eat them all on their own first.

    heart-shaped tablespoon with finely chopped rosemary

    Ingredients for Tomato Confit with Rosemary


    • tomatoes - While starting with excellent tomatoes is the best, this recipe can actually make even off-season tomatoes taste amazing!
    • rosemary
    • garlic
    • extra virgin olive oil - I like this one a lot.
    • salt, pepperHow to Make Tomato Confit

    How to Make Tomato Confit


    - Make the marinade by mixing finely chopped rosemary with minced garlic and olive oil.finely chopped rosemary, garlic and olive oil on a spoon

    - 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. coring and slice a 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. tomato in ice water and tomato being peeled

    - Drizzle half of the oil mixture 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.halved and peeled tomatoes with minced rosemary and garlic

    - Place in a 225Β°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 . . .half roasted tomato confit on sheet pan

    - Sprinkle with a bit more salt and pepper and cool to room temperature.

    This is after five hours in the oven . . .roasted tomato confit on sheet pan

    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 β…” 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.

    Serving Suggestions


    Once cooked, these tomatoes can be used in so many different ways:

    • 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!)
    • Roughly chop them for an excellent pasta sauce.
    • Tomato confit is a delicious side or topping for meats, poultry and fish.
    • A superb pizza topping.
    • You can mix them into soups and stews.
    • They're so incredible in grilled cheese sandwiches.
    • And of course, nothing wrong with simply eating them with a fork. πŸ˜‰ 

    tomato confit on toast with fresh rosemary

    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 it ahead?


    Yes! You can make this from start to finish up to six days ahead of time. Once you've slow roasted the tomatoes and they've cooled to room temperature, they should go in an airtight container in the refrigerator. Warm them in a 375Β°F oven when you're ready to use them.

    More confit recipes:

    • Rosemary Confit Potatoes
    • Garlic Confit Mashed Potatoes
    • Confit Garlic Recipe
    Pile of tomatoes confit on white plate with fresh rosemary sprigs.

    Tomato Confit with Rosemary Recipe

    Valentina K. Wein
    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.Β 
    *Amounts will vary, but this typically makes about 3 to 4 cups of tomato confit. (This amount will make about 2Β½ dozen croustades, if you choose to add it to a thin baguette as an appetizer.)
    5 from 7 votes
    Print
    Prep Time 1 hr
    Cook Time 5 hrs
    Total Time 6 hrs
    Course Appetizer, Condiments, Sauces, Dressings and Vinaigrettes
    Cuisine French
    Servings 14 approx.
    Calories 134 kcal

    Ingredients
      

    • ΒΎ cup olive oil
    • 1Β½ tablespoons garlic, minced
    • 3 tablespoons fresh rosemary, washed and dried, finely minced
    • 5 pounds tomatoes, peeled, cut in half and seeded (instructions below)

    Instructions
     

    • 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 225Β°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.Β 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.Β )
    • Slow roast. Roast the tomatoes in the preheated 225Β°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.Β They should not be dry.Β SeasonΒ  to taste with salt and pepper. (Here's How to Season to Taste.)
    Keywords party food, unique tomato recipes, great for pasta
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

    More Appetizers & Hors d'Oeuvres

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    • Halloumi Fries with Greek Yogurt Dip
    • Brie and Apple Grilled Cheese Melt
    • Red Lentil Hummus

    Reader Interactions

    Comments

    1. valentina

      December 14, 2011 at 4:57 am

      Thank you so much, Sandy! I think of you when I make them! πŸ˜‰

      Reply
    2. Sarah

      September 22, 2012 at 4:15 pm

      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!

      Reply
      • valentina

        September 24, 2012 at 4:10 am

        thanks, Sarah -- i agree, so good in pasta! πŸ™‚

        Reply
    3. barry bourgault

      October 29, 2019 at 6:31 pm

      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.

      Reply
      • valentina

        October 29, 2019 at 7:51 pm

        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. πŸ™‚ ~Valentina

        Reply
        • barry bourgault

          August 30, 2020 at 4:09 pm

          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

          Reply
          • valentina

            August 30, 2020 at 11:14 pm

            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. πŸ™‚ ~Valentina

            Reply
    4. Angie@angiesrecipes (@angiesrecipess)

      September 09, 2020 at 9:07 pm

      I love confit, but still haven't tried one with tomatoes. definitely something I should try soon. It looks absolutely irresistible.

      Reply
      • valentina

        September 10, 2020 at 10:29 am

        Thanks, Angie. I think you'll love it! πŸ™‚ ~Valentina

        Reply
    5. Jeff the Chef @ Make It Like a Man!

      September 10, 2020 at 4:27 am

      This sounds delicious! I love how versitile they are.

      Reply
      • valentina

        September 10, 2020 at 10:29 am

        Thanks, Jeff. Enjoy! πŸ™‚ ~Valentina

        Reply
    6. Diane

      September 10, 2020 at 1:41 pm

      OMG... I can smell the yumminess from here!

      Reply
      • valentina

        September 11, 2020 at 1:04 pm

        Thank you! πŸ˜€ ~Valentina

        Reply
    7. Eha Carr

      September 10, 2020 at 5:37 pm

      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 . . .

      Reply
      • valentina

        September 11, 2020 at 1:41 pm

        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.
        πŸ™‚ ~Valentina

        Reply
        • Eha Carr

          September 11, 2020 at 5:29 pm

          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 πŸ™‚ !!! 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 . . .

          Reply
          • valentina

            September 13, 2020 at 5:23 pm

            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. πŸ™‚ ~Valentina

            Reply
    8. 2pots2cook

      September 11, 2020 at 1:55 am

      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 !!!!!!!!

      Reply
      • valentina

        September 11, 2020 at 1:41 pm

        Thank you, Davorka! I hope you try and love it. πŸ™‚ ~Valentina

        Reply
    9. David Scott Allen

      September 12, 2020 at 9:04 am

      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 β€œputting up” some confit!

      Reply
      • valentina

        September 13, 2020 at 5:25 pm

        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. πŸ™‚ ~Valentina

        Reply
    10. Liz

      September 13, 2020 at 4:10 am

      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!

      Reply
      • valentina

        September 13, 2020 at 5:25 pm

        Perfect! Thanks so much, Liz. Enjoy. πŸ™‚ ~Valentina

        Reply
    11. Frank Fariello

      September 13, 2020 at 5:12 am

      These looks amazing! Something tells me they wouldn't last very long in this house, no matter how big a batch I made...

      Reply
      • valentina

        September 13, 2020 at 5:26 pm

        Ha! We do go through them very quickly here too. Enjoy and thank you, Frank. πŸ™‚ ~Valentina

        Reply
    12. David @ Spiced

      September 14, 2020 at 5:09 am

      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!

      Reply
      • valentina

        September 15, 2020 at 10:43 pm

        So awesome you have a garden full of tomatoes! Wish I did. Hopefully I'll get to it next summer. Enjoy and thanks, David. πŸ™‚ ~Valentina

        Reply
    13. Dawn - Girl Heart Food

      September 14, 2020 at 5:52 am

      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!!

      Reply
      • valentina

        September 15, 2020 at 10:42 pm

        It does smell so good! That's part of what I love about the long cooking time. Thank you, Dawn. πŸ™‚ ~Valentina

        Reply
    14. Kim Lange

      September 14, 2020 at 6:32 am

      This tomato rosemary confit looks super tasty delicious and so versatile for using on and with so many dishes! Pinning for later!

      Reply
      • valentina

        September 15, 2020 at 10:42 pm

        Thanks, Kim! It's very versatile, indeed. πŸ™‚ ~Valentina

        Reply
    15. Kelly | Foodtasia

      September 22, 2020 at 12:00 pm

      Valentina, these look crazy delicious! I'd love it on a piece of crusty bread! Yum!

      Reply
      • valentina

        September 25, 2020 at 12:30 pm

        Thank you, Kelly! Enjoy. πŸ™‚ ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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