Tomato Confit

Preparation info
    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About


  • Tomatoes
  • Extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Thyme sprigs


This is one of our staple preparations—tomato “petals” slow-cooked in the oven with olive oil, thyme, and salt. We make tomato confit every day and use it as a garnish in many dishes. The roasting of the tomatoes, not unlike the reduction of a stock, intensifies the flavors.

Cut out the cores from the tomatoes and cut a shallow X in the bottom of each tomato. Drop the tomatoes into a po