Tomato Confit


When I discovered these tomatoes a few years ago, I thought they were brilliant.  So easy yet so decadent and versatile, they make any meal special.  They have become a staple in our fridge ever since.  If Thomas Keller uses it in his restaurant, it has to be good. 

Here are just a few ways you can use these:

On the side of eggs or omelette’s
In soup
On the side of fish, chicken or meat
On a burger
On homemade pizza
Mixed in brown rice or quinoa, or any other grain
Spread on to bread
To finish a sauce

When you are having a large group over for dinner, they make a great addition to the table.


Voila, I hope they will serve you as much as they have for us!  If you have other ideas on how to use them, please comment below!

Tomato Confit
A kitchen staple, these tomatoes are easy to make and are a great accompaniment to soups, fish, rice, or on top of pizza.
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  1. 12 plum tomatoes
  2. 1/2 cup extra virgin olive oil
  3. sprinkle of course sea salt and pepper
  4. 3 sprigs of fresh thyme, stems removed
  1. Pre-heat oven to 250 degrees
  2. Bring a large pot of water to boil.
  3. With a paring knife, cut a small X on top opposite of stem, which you should cut off too.
  4. Drop tomatoes into boiling water and blanch for 15 seconds, or until the skin easily removes.
  5. With a slotted spoon remove and place tomatoes in ice to stop the cooking process.
  6. Line a baking sheet with parchment paper.
  7. Once the tomatoes have cooled, remove from the ice and peel them.
  8. Cut them in half lengthwise and place cut side up on the lined baking sheet.
  9. Drizzle with olive oil and sprinkle with salt, pepper and thyme.
  10. Place the sheet in the oven and cook for 5-6 hours.
  11. Tomatoes will shrink but should still be moist.
  12. They can be left in fridge in a sealed container with it's oil for up to a week.
  1. Sometimes due to time constraints I have skipped the peeling part of the recipe and just cut them and placed them in the oven with the olive oil and seasoning, still comes out great!
Adapted from Thomas Keller's Bouchon
Adapted from Thomas Keller's Bouchon
Molly Bea

2 thoughts on “Tomato Confit

  1. I do a huge batch of these in the late summer when the fruits are taking over my kitchen and I can’t bear the idea of canning another quart. Once the flavor is sufficiently concentrated let them cool on the baking sheet and then place the whole sheet in the freezer, they freeze nicely as well and keep for months. I store them in glass jars in the freezer.

    I like to toss in baked egg dishes, on pizzas, the possibilities are endless!

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