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
Can I freeze tomato confit?
Yes! Freeze in small jars or ice cube trays, then transfer to a freezer bag. It'll keep for 3-4 months.
Do I have to peel the tomatoes?
Highly recommended-peeling improves the texture and lets the tomato fully break down into that silky, confit state.





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