Tomato Confit with Rosemary Recipe

Pile of slow roasted tomato confit with sprigs of rosemary on a white plate.

5 from 7 votes

Tomato Confit is an incredibly delicious condiment, pasta sauce, or appetizer on toast. With a touch of rosemary, tomatoes are slowly roasted to perfection in olive oil, and the result is like gold. Seriously, you won't believe how amazing this is!

*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 thin baguette slices as an appetizer.)

Prep Time1

Cook Time5

Total Time6

Course: Appetizer, Condiments, Sauces, Dressings and Vinaigrettes

Cuisine: French

Keyword: party food, unique tomato recipes, great for pasta

Servings: approx.

Calories: 134kcal

Author: Valentina K. Wein

Equipment

sheet pans

Ingredients

¾ cup extra virgin olive oil
1½ tablespoons garlic, minced
3 tablespoons fresh rosemary, washed and dried, finely minced
5 pounds Roma tomatoes (or similar variety and size), 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 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.)

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition