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roasted tomato confit on sheet pan

Tomato Confit with Rosemary

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. 
*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.)
5 from 7 votes
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


  • ¾ cup olive oil
  • 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.)
Keywords party food, unique tomato recipes, great for pasta
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