Slow-Roasted Tomatoes That Make Everything Taste Better | Easy Tomato Confit Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with healthier fats.

bay leaves

💰Cheaper: dried basil

Dried basil can provide a similar aromatic quality.

garlic

💰Cheaper: garlic powder

Garlic powder is a convenient alternative.

thyme

💰Cheaper: oregano

Oregano can substitute for thyme in flavor.

Preheat the oven to 275°F.

Add 900g of cherry tomatoes to a baking dish.

Add a few garlic cloves for flavor, adjusting to taste.

Add fresh thyme, rosemary, and basil around the dish.

Sprinkle in about 1 tablespoon of chili flakes (optional).

Add 1-2 teaspoons of sugar to cut acidity (optional).

Pour in about 360ml (1.5 cups) of olive oil to cover the tomatoes three-quarters of the way.

Bake in the oven for 60 minutes, checking for shimmery oil and wrinkled skins.

Bake for an additional 30 minutes for a total of 90 minutes until the tomatoes are jammy.

Let the confit cool completely before jarring with all the oil, ensuring the tomatoes are submerged.

Refrigerate the jar once cooled, adding more fresh herbs if desired.

In a wide pan, warm 2 tablespoons of confit oil and add 1 small diced shallot and 1 teaspoon of cumin seeds, salting it.

Cook for 1-2 minutes until softened, then add 400g of cooked great northern beans.

Pour in 120ml of veggie stock or water and simmer for 2-3 minutes until the sauce thickens.

Fold in 120g of chopped chard leaves and let it wilt, adding more liquid if necessary.

Add 1 to 1.5 cups of tomato confit with some oil and cook together.

Add 1 tablespoon of capers or 6 chopped olives for saltiness.

Squeeze in half a lemon or 1-2 teaspoons of lemon juice and finish with lemon zest if available.

Adjust salt to taste, aiming for a spoonable braise consistency.

In a separate pan, add 1-2 tablespoons of confit oil with 1 cup of panko and toast until golden, about 6 minutes.

Add salt and 2-3 teaspoons of sumac to the toasted panko, along with the zest of half a lemon.

Toast thick slices of Italian loaf or sourdough in the pan with oil until browned, flipping for even coverage.

Top the toast with burrata, tomato confit, or the bean braise, and sprinkle with chopped basil and pangrattato.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary