Confit tomatoes

Preparation info

  • Difficulty


Appears in

A Simple Table

A Simple Table

By Michele Cranston

Published 2016

  • About

These are two of my favourite tomato condiments. Whenever I have a few too many ripe tomatoes in my kitchen bowl, I make up a tray of confit tomatoes. Once stored in the fridge under oil they will keep for about 2 weeks, and I like to add them to salads, sandwiches, chicken stuffing or pasta sauces.


  • 8 ripe roma (plum) tomatoes
  • 4 garlic cloves
  • 6 thyme sprigs
  • 80 ml ( fl oz/ cup) extra virgin olive oil
  • 8 basil leaves (optional)


Preheat the oven to 140°C (275°F). Line a baking tray with baking paper.

Cut the tomatoes into quarters lengthways. If the tomatoes are large, you may need to cut them again to make smaller wedges. Put the tomatoes on the prepared tray, cut side up, and sprinkle generously with sea salt and freshly ground black pepper.

Bruise the garlic cloves with the side of a large knife. Add them to the tray, then scatter the thyme sprigs over the top. Roast the tomatoes in the oven for 2 hours, or until they are wrinkled and slightly blackened.

Remove from the oven and set aside to cool. Transfer the tomatoes and garlic to a storage container (or sterilised jars) and pour over the olive oil. If you like, add some torn basil leaves. Store in the refrigerator for up to 2 weeks.