Tomato Confit: the gluten-free, vegan side recipe for making tasty cherry tomato confit

This cherry tomato confit is an easy, gluten-free, vegan side dish recipe perfect for summer. Confit refers to a food that is slow cooked in fat (it can be oil or animal fat) at a low temperature, usually over a longer period of time. Unlike deep-frying which involves cooking foods in fat at high temperatures for a shorter period of time, confit is the opposite—longer times at lower temperatures.

The French word confit actually means to preserve and is a method that’s been used for many years to preserve meats by cooking them in their own fat. This technique is very popular in French cooking! The tomatoes are soft and packed with flavor! Serve it as a side or on a slice of fresh bread.

What Are The Best Tomatoes For Confit?

This tomato confit is all about flavor, so make sure to choose tomatoes that are at their ripest and preferable vine-ripened. Use a smaller variety like cherry tomatoes.

Tomato confit vs. Roasted tomatoes

Tomato confit is different than roasted tomatoes in terms of the oven temperature used.

With a confit, the tomatoes are cooked low and slow. With roasting, the tomatoes are cooked at a high temperature for a shorter amount of time. Roasted tomatoes are usually sweeter, but have less tomato flavor than confit tomatoes.

How To Use Tomato Confit

There are so many tasty ways to enjoy tomato confit. Add to your favorite pasta dish. Serve with grilled meat, chicken, fish, or on sandwiches.

Tips For Making Cherry Tomato Confit

You can also make the tomatoes in a sous vide machine if you have one.

To infuse more flavor into the oil by adding fresh herbs to the glass jar when bottling the confit. Rosemary, thyme, or oregano all work well.

Make sure to use fresh herbs, dried herbs might become bitter.

If your tomatoes are a bit tart, feel free to add a teaspoon or two of sugar.

Add crushed red pepper flakes for a touch of heat. If you want a fruitier taste, add a bit of lemon or orange zest to the oil.

How To Store Tomato Confit

Store the jar with confit tomatoes in the fridge for up to 2 weeks. As you take out tomatoes, top the jar up with more olive oil if necessary.

How To Make Tomato Confit

Cut cherry tomatoes in half.

Season with salt and set aside for 10 minutes.

Transfer the tomatoes to a colander and drain off any moisture.

Mix the tomatoes with olive oil, basil, and garlic.

Spread the tomatoes cut side up on a parchment-covered baking sheet.

Bake the tomatoes for 3 hours at 100°C/215°F.

Divide between two sterilized jars and cover with olive oil.

Notes

You can use other oils (avocado or canola), but olive oil is really the best for this recipe.