Over the summer on vacation at my father’s home in Southern France, I learned how to make Tomato Confit. Every time I visit, there is always a jar of Tomato Confit on the kitchen counter. So this time I asked my dad to show me how to make them. They are quite simple to make. This slow roasting method intensifies the flavor of the tomatoes. They keep very well in the refrigerator for a week, and a couple of days out of the fridge, (as long as the tomatoes are submerged in olive oil.) They are so good, you probably will eat them all before then. They are delicious on bread, toast, pizza, salads, eggs, you name it.
Line a baking tray with parchment paper, then rub it down with olive oil.
Wash around 2 lbs of small Roma tomatoes.
Slice the tomatoes in half, lengthwise and arrange cut side up, on the lined baking sheet
Season the tomatoes with salt, pepper and a little bit of sugar. Place the tray in the oven, pre-heated to 200° F. Roast on low for approximately 2 – 3 hours, give or take, depending on the size of your tomatoes.
When they are done, they should look like this. They will shrink in size. Make sure not to over cook them. You want the tomatoes to be dry and tender but still retain some moistness. Let the tomatoes cool.
You will need about 3 springs of fresh Rosemary and around 8 – 10 leaves of fresh Basil.
You will need a tablespoon of Capers.
So here you have Rosemary, Basil, Thyme, dry Oregano, and 1 clove chopped garlic.
Finely chop up and place in jar with locking lid.
Add approximately 1/4 cup of good Balsamic Vinegar.
Add enough extra virgin olive oil to cover the tomatoes. Make sure to use a high
quality olive oil.
Add the roasted tomatoes.
and Voila! They are done. Let them sit for a few hours to absorb all the flavors, before eating.
They will store fine for a couple of days out of the refrigerator, if the tomatoes are completely covered in oil, otherwise, place in the fridge, and enjoy up to a week. Serve at room temperature.
1 – 2 lbs small Roma tomatoes
3 sprigs fresh Rosemary
8 – 10 leaves fresh Basil
2 sprigs fresh Thyme
2 teaspoons dry Oregano
1 clove garlic
1 tablespoon capers
1 tablespoon sugar
Extra Virgin olive oil (approx. 1 cup)
Balsamic vinegar (approx. 1/4 cup)
Salt & pepper
Pre-heat the oven to 200° F.
Line a large baking sheet with Parchment paper. Rub the Parchment paper with a few tablespoons of olive oil.
Wash and dry the tomatoes. Cut the tomatoes in half, lengthwise and place cut side up, on baking sheet. Sprinkle the tomatoes with salt, pepper and sugar. Place in the oven and slow roast for 2 – 3 hours, depending on the size of your tomatoes. Cook until dry, but still tender. Start checking on them after the 1st hour and a half. When your tomatoes are done, let them cool before placing in jar. Chop up the garlic clove along with the herbs and capers. Place the chopped mixture of herbs and the bottom of the jar. Add approximately 1/4 cup of balsamic vinegar to the jar. Add half of the olive oil, and then add the tomatoes. Stir the tomatoes with the herbs. Top off the tomatoes with enough olive oil to completely cover. Let them marinate for a few hours or better yet, overnight. Refrigerate if not eaten in 2 days. Serve at room temperature.