Tomato Confit

Tomato Confit

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Confit can be anything. It aids whatever-the-thing-being-confited-is to retain its juiciness as it mellows in a soft, slow poach in oil. This tomato version is infinitely versatile!

Add the confit to soups or sauces, spoon it atop eggs, legumes, over fish or chicken, onto toast, and more – and save the confit oil! It is a magical flavor booster. Use it to make vinaigrettes, add it to cook rice or beans, to sear fish – the list goes on. This is a smart recipe to save a bounty, and you two great things in one.

Cook Time


  • 2 cups Sungold or roma style tomato, such as “Blue Beech” paste varietal
  • 7-9 sprigs fresh thyme
  • kosher salt
  • 1/2 tsp black peppercorns
  • enough La Tourangelle EVOO to cover, about 1 1/2-2 cups
  • flake salt, for serving


  1. If you are using paste tomatoes, slice them into 1/2-inch coins. If using Sungolds, leave them whole: they will collapse and burst in the best way once confited.
  2. In a small saucepan, layer tomatoes with thyme sprigs. Add a generous pinch of salt and the peppercorns, and pour enough olive oil to cover.
  3. Over medium heat, bring to a bare simmer, then lower heat to maintain – there should be a bubble or two every few seconds, showing you that there’s activity without disturbing the layers.
  4. After 20 mins, check for tenderness. Use the back of a teaspoon and gently press against a tomato: it should easily give. If that isn’t the case, continue one a bare simmer for another 5-10 minutes or until ready.
  5. Remove pan from heat and allow it to cool to room temp. Spoon tomato confit into a squat weck or mason jar and pour the olive oil over to submerge. Serve confit with the herb sprigs and a few peppercorns – which soften as they poach, imparting an extra peppery hit – spooned onto good toast (or whatever your preparation), or store it, sealed in the refrigerator, for up to 1 month.

Recipe & Image by Melina Hammer