Tomato Confit 🍅

Hey hey beautiful people, I hope you’re all doing well. I’m here to share a new recipe with you all today – it’s super simple but the result is absolutely delicious 🤤

I recently ordered A LOT of extra tomatoes while making my weekly online fruit and veg order. When it arrived, I realized that I accidentally ordered 4 kgs of tomatoes 🍅

So, I decided to try and find new ways to make use of them; so glad I discovered tomato confit, it’s absolutely delicious and lasts in the fridge for ages.

I shared my garlic confit “recipe” a few months ago which many of you loved; here’s the link to that one too Garlic Confit 🧄

It’s great over bread, makes an excellent filling in wraps and sandwiches, you can add them to dips and simply add some hot freshly cooked pasta and you’ve got yourself a delicious tomato sauce 🥫

Here’s how to make it! It couldn’t be easier..

Step 1:

Add lots of tomatoes to an over safe dish. I used a couple of different varieties. You can use whichever you prefer, or use a mix of many different ones.

Step 2:

Add garlic, seasoning and aromatics. I simply added a few cloves of garlic, salt and fresh parsley. Rosemary would work really well here but I didn’t have any on hand.

Step 3:

Add olive oil; enough so that all the tomatoes are submerged and completely covered in oil.

Step 4:

Bake on low heat, 100-120 degrees Celsius for approximately 2 hours. Check to see if tender after 90mins using a fork. You want them to be super tender and to be able to spread using just the back of a spoon.

Step 5:

Preserver in a jar; allow to cool completely and keep in the fridge. Reserve the excess oil and use for dressings and for cooking. The added flavor is absolutely delish!

Step 6:

Enjoy 😉

That’s it from me for today – I’ll be back with a new blog post Every Single Week (hopefully) 🙂

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Thank you for taking the time to be here and read this ❤️

Until next week, be well xXx


4 Comments Add yours

  1. Maryanne says:

    Hi.. i liked the tomato confit and wish to try when I save some jars but is there a way were I can preserve the sauce without cooking the tomatoes as prefer them fresh as a cold sauce on pasta. Thanks.

    Liked by 1 person

    1. Hi Maryanne, with this method of cooking using low heat for a long time the tomatoes won’t be over cooked but certainly not fresh. They have a lovely flavor though 😊


  2. Mariella Buttigieg says:

    I don’t know how I missed’s really great thanks for sharing..will try it out fir sure…tc


    1. Thanks 😊 hope you like it! Xxx


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