Filed Under: condimentpreserve, Fruit, italian, simmer, Under 20 Mins

Tomato Confit

Transform everyday kitchen staples into an extraordinary condiment. Try it as a sumptuous topping to homemade pizzas and pasta dishes

April 8th, 2012

Food Styling by David Grenier
Prop Styling by Sally Shnier

Chef's Tip: Once you’ve strained tomatoes, save remaining flavoured oil. It’s superb for poaching fish, mixing in salad dressings or as a dip for bread. Store in a jar and keep refrigerated.
Prep Time
1 minute
Cook Time
2 hours
  • 12 plum tomatoes
  • 6 Cups olive oil
  • 1 head garlic, top trimmed
  • 2 shallots, quartered
  • 1 bunch fresh thyme
  1. In a large, deep pot, bring all ingredients to a boil. Reduce heat to a simmer and allow flavours to infuse 1½ hours. Remove pot from heat and continue to infuse while oil and tomatoes cool completely, about 2 hours.

  2. Strain tomatoes, reserving oil. Use tomatoes in pasta, on sandwiches, in soups or salads.

Nutrients Per Serving

¼ cup: 59 calories, 5 g fat, 1 g protein, 4 g carbs, 1 g fibre

Tomato Confit
Photography by Michael Alberstat

Leave a Reply

Your email address will not be published.