Tomato Confit – a Staple in My Cooking – Here’s How it’s Made

Tomato confit is a foundational element in my cooking. It features in many of my recipes. I love how tomato flavours intensify and sweeten after long, slow cooking. Slow-roasted tomatoes add wonderful tastes to almost everything, from lamb, chicken, and fish to pasta. As a consequence, they find their way into many of my dishes. Here is how I make tomato confit in my oven.

Tomato Confit - A Fundamental Ingredient

Chef François de Mélogue

Tomatoes intensify and sweeten after long, slow cooking. I use the same technique for all tomatoes, whether sweet cherry tomatoes or the meatier Romas.

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Prep Time 10

Cook Time 2

Total Time 2 10

Course Condiment

Cuisine French, Italian, Mediterranean

Servings people

Equipment

Ingredients

6 Roma tomatoes
1/4 cup olive oil
2 tsp herbes de Provence
1 tsp onion powder
1 sprig thyme
1 bay leaf
1 sprig savory chopped
10 leaves basil chopped

Instructions

Whole Tomato Version (perfect for cherry tomatoes)

Preheat oven to 325°F.
Toss everything together in a bowl, then put it into a rimmed baking pan or other ovenproof pan.
Bake for 2 hours or until tomatoes look wrinkled, blistered, and slightly reduced.

Sliced Tomato Version (perfect for plum tomatoes and slicers)

Preheat oven to 300°F.
Slice the tomatoes half-inch thick and lay on a silpat-covered sheet pan. Drizzle with olive oil, then season with herbes de Provence, onion powder, garlic powder, sea salt, black pepper, and herbs.
Bake for 2 hours or until the tomatoes have shrunk and lost a lot of moisture.

Notes

The tomatoes will keep for about a week in an airtight container in the refrigerator.

Keyword Tomatoes

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Tomato Confit – a Staple in My Cooking – Here’s How it’s Made