Tomato Confit

Slow-roasted peeled tomatoes gently poached in olive oil with fresh garlic and herbs. Inspired by Momofuku's iconic technique, this confit is a fridge staple you'll use on everything.

Why You'll Love Tomato Confit

Slow-roasted in an olive oil bath with garlic and herbs, these tomatoes become something far deeper and silkier than fresh. It's a minimal-effort method that delivers maximum flavor-sweet, savory, and endlessly versatile.

Tips and Tricks

• Use ripe but firm tomatoes for the best texture.
• Blanching and shocking makes peeling fast and clean.
• Store in small jars to use in batches without disturbing the rest.

Variations

• Try different herbs like rosemary, basil, or dill.
• Add chili flakes or sliced fresh chili for heat.
• Use cherry tomatoes for a jammy, poppable version.

Substitutions

• Swap olive oil for avocado oil for a neutral profile.
• Use shallots instead of garlic for a sweeter depth.
• Add citrus peel (lemon or orange) for brightness.

Best served with

• Spread on grilled sourdough
• Tossed with pasta and Parmesan
• Layered on sandwiches or toast
• Spoon over burrata or ricotta

How to Store Leftovers

• Store in airtight jars in the fridge for up to 2-3 months, as long as the contents remain fully submerged in oil. Top off with extra EVOO if needed to keep preserved.

Common Questions

Tomato Confit

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Slow-roasted peeled tomatoes gently poached in olive oil with fresh garlic and herbs. Inspired by Momofuku's iconic technique, this confit is a fridge staple you'll use on everything.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course: Dressing/Condiment, Garnish

Cuisine: American, Fusion

Calories: 3846

Ingredients Equipment Method Nutrition

Ingredients

  

• 2-3 lbs tomatoes any variety, enough to fill your pan
• 6-8 cloves garlic
• 1 bunch oregano
• 1 bunch thyme
• 2 cups extra virgin olive oil
• optional: basil, rosemary, dill, or parsley

Equipment

• Large pot
• Large bowl
• Slotted spoon

Method

 

1. Preheat oven to 350°F. Bring a pot of water to boil and set up an ice bath nearby.
2. Score the bottom of each tomato with an X. Blanch tomatoes in boiling water for 30 seconds, then shock in ice bath for 1 minute.
3. Peel tomatoes using your fingers, discarding the skins.
4. Arrange peeled tomatoes, garlic cloves, and herbs in a baking pan.
5. Pour enough olive oil over the tomatoes to submerge them. Cover tightly with foil.
6. Roast in the oven for 1 hour.
7. Cool slightly, then transfer tomatoes, garlic, and herbs into airtight jars, ensuring they remain submerged in the oil.
8. Store in the fridge for 2-3 months, topping off with more oil if needed.

Nutrition

Calories: 3846kcalCarbohydrates: 6gProtein: 1gFat: 432gSaturated Fat: 60gPolyunsaturated Fat: 45gMonounsaturated Fat: 315gSodium: 12mgPotassium: 77mgFiber: 0.4gSugar: 0.2gVitamin A: 2IUVitamin C: 6mgCalcium: 37mgIron: 3mg

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