Roasted & charred
Confit Tomatoes
Tomates confites · Whole or halved ripe tomatoes slowly cooked submerged in fat at low oven temperature until jammy, concentrated, and deeply savory. The fat acts as both heat-transfer medium and preserver, drawing out moisture while infusing the flesh with oil and aromatics. The result is a sweet-tart, intensely flavored foundation component with a yielding, almost sticky texture that collapses into sauces and fills with ease.
The formula
7:1 tomato : oil by weight
Roughly 100–150 g oil per kg tomato. Tomatoes must swim in fat; err toward more oil for proper submersion. Halve oil for lighter result; double for richer, more preserved outcome. Yields approximately 400–500 g finished product per kg raw tomatoes (roughly 50% reduction).
Identity
- Tomatoes fully submerged in fat throughout cooking
- Slow-roasted at 140–160°C (285–320°F) until collapsed and jammy
- Seasoned with salt before cooking to draw out moisture
- Aromatics (garlic, thyme, bay) cooked with the tomatoes
- Preserved submerged in their cooking oil
Ingredients
| Base | Ripe Roma, San Marzano, or plum tomatoes | 1–1.5 kg; plum tomatoes ideal for low moisture and meaty flesh. Peak season ensures maximum sweetness. |
| Fat | Extra-virgin olive oil | 100–150 g per kg tomato; use a decent mid-range EVOO. Duck fat or light olive oil work for higher-heat applications. |
| Seasoning | Kosher salt | 6–10 g per kg tomato; essential for drawing out moisture and building concentration. Use by weight for precision. |
| Aromatics | Garlic cloves, lightly crushed | 2–6 cloves per kg; added to oil to infuse. Remove before storage if keeping more than a few days. |
| Aromatics | Fresh thyme, bay leaf | 3–4 sprigs thyme + 1 bay leaf per kg; traditional Provençal aromatics. Remove before storage. |
| Acid | Red wine vinegar or sherry vinegar | A teaspoon per kg adds brightness; optional. A pinch of sugar helps for very unripe tomatoes. |
Method
- 1Preheat oven to 150°C (300°F). Halve tomatoes lengthwise, season cut side generously with salt, and let drain cut-side down on a wire rack for 20 minutes.Salt draws out initial moisture, preventing steaming and ensuring proper concentration. Draining reduces water content for a jammy, not watery, result.
- 2Nestle tomato halves into a baking vessel just large enough to hold them snugly. Scatter garlic and thyme between them.Snug packing ensures even fat distribution and consistent cooking throughout.
- 3Pour olive oil over and around tomatoes until they are fully submerged by at least 5 mm.Full submersion is the definition of confit—it ensures gentle, even heat transfer and prevents any surface burning.
- 4Roast for 90 minutes to 2 hours until tomatoes are deeply collapsed, jammy, and tinged brown at the edges. The oil should shimmer but never smoke.Low-and-slow breaks down tomato cell walls (pectin hydrolysis), concentrates sugars, and develops Maillard browning without desiccating the flesh.
- 5Cool tomatoes completely in their oil. Transfer to a clean jar, pressing tomatoes down and covering them entirely with the cooking oil.Complete oil coverage seals out air and bacteria, extending shelf life. Cooling in oil allows further seasoning transfer.
Techniques that matter
Confit (fat submersion)
Oil transfers heat more evenly and at higher temperatures than steam, cooking gently while infusing fat-soluble aromatic compounds into the tomato flesh.
Osmosation (salt pre-treatment)
Salt dissolves in surface moisture and draws liquid out via osmosis before cooking, reducing overall water content for a jammy, not watery, result.
Low-temperature roasting
140–160°C drives moisture evaporation slowly, concentrating sugars and developing complexity without scorching or toughening the pectin matrix.
Variations & derivatives
Provençal Tomatoes confitesProvence, France
With herbes de Provence (thyme, rosemary, lavender), often served as a side dish or pizza topping.
Pomodori ConfitItaly
With basil added post-cooking, used in pasta, especially with fresh ricotta or burrata.
Slow-Roasted Cherry TomatoesContemporary American/European
Cherry or grape tomatoes roasted at lower temp (120°C) with less oil for a sweeter, more candy-like result.
Tomates au vin blancFrench bistro
Deglazed with white wine after roasting, then finished with butter—a saucy, emulsified variant.
Used in these dishes
Substitutions
- San Marzano tomatoes → Roma/plum tomatoes — Any dense, low-moisture plum tomato works. Avoid round slicing tomatoes—they become watery.
- Extra-virgin olive oil → Light olive oil or refined sunflower oil — For higher-heat finishing or neutral flavor. EVOO adds grassiness that may overwhelm delicate uses.
- Fresh thyme → Dried thyme (⅓ amount) — Dried thyme can lend a sharper, more medicinal note. Fresh is preferred for subtlety.changes result
Troubleshooting
Tomatoes are watery, not jammy
Oven temperature too low, cooking time too short, or tomatoes were underripe and high in water content → Increase oven to 150–160°C, extend cooking until tomatoes are deeply collapsed and edges are browned. Use only fully ripe, in-season tomatoes.
Tomatoes burn while oil stays cool
Oil level too low—tomatoes protrude above the fat line and roast instead of confit → Ensure tomatoes are fully submerged. Add oil as needed during cooking; do not let them surface.
Mushy, overly soft texture with no body
Overcooking at too high a temperature, breaking down pectin completely → Use a probe thermometer to monitor oil temperature; do not exceed 170°C. Stop when tomatoes are jammy but still hold some shape.
Bitter, acrid off-flavors
EVOO degraded by excessive heat; burnt garlic in the oil → Use a thermometer to keep oil below smoking point. Remove garlic cloves after they turn golden, before they brown.