Tomato Confit

Large and small citrus fruits, including oranges and lemons, are submerged in a clear liquid with sprigs of herbs, possibly thyme, in a metal container. The fruits are partially peeled and appear to be poaching or marinating.

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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.

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings: 4 cups

Course: Dressing/Condiment, Garnish

Cuisine: American, Fusion

Ingredients Equipment Method Notes

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

Preheat oven to 350°F. Bring a pot of water to boil and set up an ice bath nearby.
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.
Peel tomatoes using your fingers, discarding the skins.
Arrange peeled tomatoes, garlic cloves, and herbs in a baking pan.
Pour enough olive oil over the tomatoes to submerge them. Cover tightly with foil.
Roast in the oven for 1 hour.
Cool slightly, then transfer tomatoes, garlic, and herbs into airtight jars, ensuring they remain submerged in the oil.
Store in the fridge and use within 4 days, or freeze in small jars or ice cube trays, where it keeps 3 to 4 months.

Notes

Storage: Keep the tomatoes fully submerged in their oil in an airtight jar in the fridge and use them within 4 days. For longer, freeze in small jars or ice cube trays, where they keep 3 to 4 months. Always use a clean utensil to keep the oil clear, and top off with more olive oil if the tomatoes start to peek above the surface.

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