Baked Tomatoes Confit

Preparation info

  • Difficulty


  • Makes about

    1½ cups

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

This recipe was taken from Alain Ducasse’s Flavors of France. In his cookbook, he explains that this preparation of tomatoes is a different choice from sun-dried tomatoes, which are drier and have “... a heavier, more bitter flavor” than this preparation.

Tomatoes confit, used in tarts and salads, and as vegetable side dishes, can be stored for up to 3 days in the refrigerator.


  • pounds large plum tomatoes, peeled, quartered lengthwise, membranes and seeds removed
  • 6 cloves garlic, skins on
  • 8 sprigs fresh thyme
  • ¼ cup olive oil
  • 2 teaspoons coarse sea salt


Preheat the oven to the lowest setting and oil a large baking sheet.

Arrange the tomatoes on the baking sheet. Scatter the garlic and thyme over the tomatoes. Drizzle the olive oil over the tomatoes and sprinkle them with the sea salt.

Bake the tomatoes for 2 to 3 hours, turning them over once halfway through the cooking process; the tomatoes will shrink and dry slightly, but they should be quite plump and moist. Remove the tomatoes from the oven and set aside to cool.

When the tomatoes are cool, put them on a plate with the garlic and thyme, cover with cling film, and refrigerate until needed. If the tomatoes are not going to be used within 24 hours, put them (and the garlic and thyme) in a jar, cover with olive oil, seal the jar, and refrigerate for up to 3 days.