Oven-Roasted Tomato Confit: Slow-Roasted Tomatoes Recipe

Why This Recipe is a Keeper!

When summer yields more tomatoes than you can use, slow-roasting them concentrates their natural flavor while preserving that fresh tomato character. This oven-roasted tomato recipe is adapted from Daniel Boulud, so you can expect thoughtful technique and great results.

While confit is often made with small tomatoes like cherry or grape, this version uses plum (Roma) tomatoes. Their lower moisture content and firm flesh make them ideal for slow roasting. Garlic, fresh herbs and a touch of sugar help develop caramelized, savory-sweet notes without creating a leathery sun-dried texture.

Slow-roasting keeps the tomatoes tender and intensely flavored—think concentrated tomato taste without excessive chewiness or cloying sweetness.

What is Confit?

Pronounced con-FEE, confit is a French term meaning “preserved.” Traditionally used for meats cooked slowly in fat, the technique also applies to vegetables and fruits cooked in oil or another preserving medium. Confit creates a shelf-stable or refrigerator-stable product with intensified flavor and tender texture.

How to Make Oven-Roasted Tomatoes (Tomato Confit):

Recipe Ingredients:

Below are the ingredients you’ll need; specific quantities appear in the recipe card farther down.

Ingredient Notes and Substitutions:

• Fresh herbs: Use fresh thyme and bay leaves for best texture and brightness—dried herbs can become brittle and muted during the long roast.
• Olive oil: Choose a decent extra-virgin olive oil for roasting; a higher-quality oil can be used if you plan to store the tomatoes in oil and serve them soon afterward.
• Tomatoes: Plum or Roma tomatoes that are ripe but still firm work best. Overripe tomatoes are hard to blanch and seed cleanly.

Step-By-Step Instructions:

• Gather and prep all ingredients, measuring where needed.
• Remove the skins from the tomatoes:
  • Prepare an ice bath and bring a saucepan of water to a rolling boil.
  • Cut a shallow “X” on the bottom of each tomato, then blanch them 20–30 seconds until the skin begins to loosen.
  • Immediately transfer tomatoes to the ice bath to stop cooking, then peel.
• Halve the tomatoes and remove the seeds, then dry them lightly on a towel.

• Arrange tomato halves on a rimmed baking sheet, cut side down. Scatter garlic and tuck thyme and bay leaves among the tomatoes. Drizzle with olive oil so each tomato is coated; a pastry brush helps.
• Season with salt, pepper and a small pinch of sugar to encourage gentle caramelization.
• Roast in a 275°F oven for 1 1/2 hours. Open the oven door briefly once or twice to release steam.

• After 1 1/2 hours, flip the tomatoes and roast another 1 1/2 hours at 275°F, opening the oven briefly again to release moisture. The tomatoes should be soft, deep red and concentrated but still hold their shape.

• Allow the tomatoes to cool to room temperature, then transfer to a clean jar or airtight container.
• Pour extra olive oil over the tomatoes to fully cover them for storage; refrigerate up to 6–7 days.
• For longer storage, portion the tomatoes into small containers or zipper bags and freeze oil and all for up to six months.

Chef Tips and Tricks:

• Choose plum tomatoes that are ripe but firm for easier handling and better texture.
• Open the oven door briefly at least twice during roasting to let steam escape and encourage gentle drying without trapping moisture.