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

©Francois de Melogue
Condiment · François de Mélogue · Provencal Recipes · Taste

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 Slow Roasting

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.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Condiment
Cuisine French, Italian, Mediterranean
Servings 4 people

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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Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute, where he graduated top of his class in 1985.

Chef François has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris. Francois is a professional photographer specializing in food/product photography, real estate photography and shooting rural landscapes of Vermont and France. Explore his work on https://www.francoisdemelogue.com/.

Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos. Also follow Francois on Medium for more tempting dishes Pistou and Pastis.

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