Confited Tomatoes

Confited tomatoes are a culinary treasure that elevates any dish. This technique, slow-roasting tomatoes in olive oil, transforms their natural flavors into something truly magical. Imagine soft, caramelized tomatoes bursting with flavor, infused with the warmth of garlic and aromatic spices. They become irresistibly rich, perfect for swirls into sauces or simply as a topping on crusty bread.

I first stumbled upon the method of confiting tomatoes while experimenting in my kitchen. It was a dreary evening, and I had a carton of cherry tomatoes that needed to be used. The result was nothing short of spectacular—a vibrant side dish with a depth of flavor that far surpassed anything you’d find at the store. Trust me, once you try making your own confited tomatoes, you’ll wonder why you ever settled for the jarred versions.

How to Make Confited Tomatoes

1. Preheat the Oven: Set your oven to 350ºF (175ºC). Place a rack in the middle to ensure even roasting.
2. Prepare the Baking Dish: Grab an 8×8” (20×20 cm) baking dish. It should be big enough to hold the tomatoes in a single layer. Arrange the halved tomatoes, sliced garlic, za’atar, Aleppo pepper, sugar, salt, and several cracks of black pepper in the pan. Toss everything together to ensure an even coat of seasoning.
3. Add Olive Oil: Drizzle 3 tablespoons (42g) of extra virgin olive oil over the tomato mix and toss again to coat well. Spread the mixture out so the tomatoes are mostly in a single layer.
4. Roast the Tomatoes: Bake in the preheated oven for about 50 minutes. You want them to become soft and start browning a little at the edges. If you’re using a metal dish or cast iron pan, check them 5 minutes earlier.
5. Caramelize for Flavor: After 50 minutes, give the pan a gentle shake. Pour the remaining 3 tablespoons (42g) of olive oil over the tomatoes, shake again to coat, and return to the oven. Roast for another 15 minutes until the tomatoes caramelize, soften, and become wonderfully wrinkly.
6. Storing Your Confited Tomatoes: For longer storage, allow the tomatoes to cool slightly before transferring them to a clean, sterilized jar. Cover them completely with oil to prevent air exposure. They can be kept in the fridge for up to 4 weeks or frozen for up to 3 months. If the oil solidifies in the fridge, simply warm it by placing the jar in a bowl of warm water for a few minutes.
7. Quick Enjoyment: If you’ll use the confited tomatoes within a couple of days, let them cool before putting them in a clean jar. Refrigerate and always use a clean spoon to scoop them out.

Storing & Reheating

To store confited tomatoes, let them cool to room temperature before sealing them in a clean glass jar. They keep well in the refrigerator for about four weeks. For long-term storage, pour them into a freezer-safe container and they will last for up to three months. When ready to use, reheat gently in a pan over low heat, as high temperatures can change the texture. You may notice the tomatoes have a slightly different texture after freezing, but a quick heat should help refresh them nicely.

Confited tomatoes are not only easy to make but also a delightful addition to your pantry. They simplify meal prep, offering a burst of flavor whenever you need it. These tomatoes can turn a simple bowl of pasta into a gourmet experience or become the centerpiece of a summer salad. Take a moment to experiment—mix them into a savory tart or blend them into a rich sauce.

You’ll find that confited tomatoes offer versatility as well as an easy way to preserve the taste of summer all year round.

Recipe FAQs

Confited Tomatoes

Recipe Author: Gemma

Confited tomatoes are a delightful combination of cherry tomatoes, garlic, and flavorful spices. This recipe creates a mouthwatering dish that’s perfect for enhancing your meals or enjoying as a quick snack. With just a few ingredients and straightforward preparation, you’ll have a delicious treat that adds a burst of flavor to any table.

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• Prep Time 10 minutes
• Cook Time 75 minutes
• Yield 8 servings 1x

Ingredients

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• 12 oz (340g) cherry tomatoes, halved
• 4 fat cloves garlic, sliced
• 1 ½ teaspoons za’atar
• 1 ½ teaspoons aleppo pepper
• ½ teaspoon organic cane sugar
• ¾ teaspoon diamond crystal kosher salt
• Freshly cracked black pepper
• 6 tablespoons (84g) extra virgin olive oil, divided

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Instructions

1. Preheat the oven to 350ºF/175ºC and position a rack in the middle.
2. In an 8×8” (20×20 cm) baking dish, place the halved tomatoes and sliced garlic. Sprinkle with za’atar, Aleppo pepper, sugar, salt, and black pepper. Toss everything together to coat the tomatoes.
3. Drizzle 3 tablespoons of olive oil over the mixture, toss again, and spread into a single layer in the dish.
4. Roast in the oven for 50 minutes until the tomatoes are soft and slightly browned around the edges.
5. Remove from the oven, toss gently, then drizzle with another 3 tablespoons of olive oil. Shake the dish to coat the tomatoes and return to the oven for an additional 15 minutes until they are caramelized and wrinkly.

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Notes

Using a smaller pan helps to minimize the amount of oil needed.
For longer storage, sterilize a glass jar during the roasting process to store the confited tomatoes.

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Nutrition

• Serving Size: 1 serving
• Calories: 175
• Sugar: 3g
• Sodium: 370mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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