Tomato Confit recipe

Tomato Confit recipe

Tomato Confit recipe

This recipe is remarkable in that the horizons of its applications are truly endless: bruschetta, supplemented them, will be an excellent lunch, spaghetti with tomato confit completely self-sufficient, but also can be cooked cakes or bread with a filling, as confit perfect for grilled dishes.


Cherry tomatoes – 250 g
Dried basil – 1 tsp
Garlic – 1 clove
Dried Oregano – 1 tsp
Salt – 1/2 tsp
Dried thyme – 1 tsp
Sugar – 1 tsp
Vegetable oil – 1 / 3-1 / 2 cup


Wash tomatoes, cut lengthwise into halves (if they are very watery, it is exempt from the juice). Garlic clean.
Put the tomatoes in a refractory form of a single layer. Put cut up. Between them, put the garlic cloves. Sprinkle with oregano, basil, thyme, sugar and salt, sprinkled generously with vegetable oil.

Bake the tomatoes confit 1 hour a preheated 100 degree oven.

perfectly stored in the refrigerator for several weeks, just covering the vegetable oil (preferably olive). For more flavor in a jar, you can add sprigs of fresh thyme.

confit tomatoes are immediately ready for use.

Bon Appetit!

Recipe Tomato Confit

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