Tomato Confit

Tomato Confit
Try this new method that coaxes intense tomato flavor, sweetness and luscious texture by simple submerging you tomatoes in cooking it quality oil. Use to make pasta sauce, enjoy in sandwiches or a grilled piece of toast, you'll thank us for it.



  • 2 lbs. of Organic Tomatoes, washed, dried and cut in half
  • ½ cup of quality olive oil
  • Coarse salt and freshly ground black pepper to taste
  • Few sprigs of thyme
  • 1 stem of basil
  • 5-6 cloves of garlic smashed and with the skin left on


In a large casserole pan, line the bottom with the tomatoes (sliced side down), add the thyme, basil, and garlic clove until everything fits nice and snug. Season to taste with the coarse salt and freshly ground black pepper. Cover with foil, bake at 375 degrees in the oven until they are nice and soft, around 45 -60 minutes. Allow it cool and come to room temperature. You can place it in a glass container and in the refrigerator or serve it at once. You can also use the room temperature oil in salads or dip with good bread.

Should keep for 4-5 days refrigerated.
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