| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 5 min |
| Yield: | 1 1/2 cups |
Ingredients
- 10 Roma tomatoes, cut in half lengthwise
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh thyme
- 1/2 teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- Kosher salt and freshly cracked black pepper
Instructions
- Preheat the oven to 300 degrees F.
- Toss the tomatoes with the olive oil, thyme, red pepper flakes and garlic in a bowl. Season with salt and pepper.
- Fit a baking sheet with a wire rack and arrange the tomato halves cut-side up on the rack. Cook the tomatoes until shriveled and tender, 1 1/2 to 2 hours.
- Serving suggestions: Roughly chop the tomatoes, transfer to a serving bowl, top with freshly grated Parmesan and serve with crostini. Use as a condiment for roasted fish or chicken or stir into store-bought tomato sauce to improve the flavor.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 152 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 398 mg |
Reviews
I have made this recipe so many times I know it by heart! It’s a great way to use any tomato but especially marginal ones. It really brings out the flavor of the tomato, in addition to adding more great layers of flavor! Thank you, GZ for another home run!
These reviews are fabulous and my tomatoes are in the oven right now. My plan is to use Ina Gartens Sausage Streudel and use this Tomato Confit to make it meatless for a Bunco party Friday night. Hopefully we won’t eat it all by then!
Enjoy!
Make as the recipe said. Served with salmon and it was a wonderful combination! Will definitely make again, with or without the salmon. Very good!
How long can you keep the confit?
Just made these with the start of our tomato harvest. It was excellent. Only change I will make for future batches is to cut back just slightly on the red pepper and use a bit more salt. I had just made a batch of pita breads, so used the oil from the drippings left in the pan to brush on top of the pita, put it under the broiler until it got a bit crispy, topped with the tomatoes and grated Boar’s Head Caramella cheese and it was heavenly!!!!
Made this with crostini and the wife (who doesn’t like cooked tomatoes) and the kids (who don’t like tomatoes that aren’t ketchup) ate it all and barely left me any. Also used it in tomato sauce for spaghetti and with roasted chicken. Great recipe
GZ does it again! Absolutely simple and magnificent! I did add Pecorino/ Romano and a little pickled red onion to ours as well.
They are in the oven now! Perfect, since I needed a fresh approach to a cheese board for two. I skipped the hot pepper flakes though since I don’t like anything hot. The house smells amazing. GZ just did these on The Kitchen again this weekend. What was great was how he did not squeeze the tomatoes first. I love him and his fun, elegant approach to easy cooking.
AMAZING.. bruschetta.. using on pizza and sandwiches!!!
Fabulous! One of our favorite!