Tomato Confit

Tomato Confit

I am so grateful to Michel Roux for introducing me to this wonderful Tomato Confit. He regards it as one of his basic recipes in his new book Cheese, and uses it in all sorts of dishes. I have yet to find a supermarket tomato with enough flavour – period! When in season during the summer I am lucky enough to be able to buy the most wonderful tomatoes from my local organic farm shop where the owner grows a variety of the most delicious, naturally ripe, heritage tomatoes on his seven acre plot. In the winter when this source dries up I have now taken to making this on a regular basis to replace the bland, insipid tomatoes outside of their main, natural season. Just use the confited tomatoes in salads, in cooking, for tomato sauces and don’t forget to use the deliciously fragrant oil in dressings and for cooking too.

Tomato Confit

January 20, 2018
: 5 min
: 10 min
: 15 min
: Very easy

This Tomato Confit is a wonderful culinary alternative to insipid, flavourless tomatoes. Just use the confited tomatoes in place of fresh. The oil is equally delicious used for dressings and cooking.


  • 300-400g cherry tomatoes on the vine
  • 1 bay leaf
  • ½ tsp dried Provencal herbs (or 1 thyme sprig)
  • 1 garlic clove, peeled
  • 200ml olive oil
  • Step 1 Heat the olive oil in a saucepan over a medium heat for 2 minutes, then lower the heat to its lowest setting and add the remaining tomato confit ingredients and shake the pan to mix it all. Turn the heat off as soon as the tomatoes start to split, approximately 8 mins.
  • Step 2 Remove at once from the heat and transfer to a warmed sterilised jar with lid.

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