Tomato Confit

On Sundays, I try to prepare spreads or meals that I can take to work for the week. Tomato Confit can be used on any dish. It can be used as a pasta sauce, on bread or crackers, on grilled chicken and fish, on top of a schnitzel, kebabs the list goes on. This is quite possibly the most amazing condiment ever invented. 

Do not be fooled by the fancy-sounding name. These slow-roasted tomatoes are a breeze to prepare. Confit is a cooking term for when food is cooked in grease, oil or sugar water at a lower temperature than deep frying. It also means “preserved.” It is one of the oldest ways to preserve food. 




Olive Oil

Riped Tomatoes

Fresh or Dry Herbs

White Onions (optional) 

Salt and Pepper to taste

Riped Tomatoes remove seeds

I used Fresh Herbs.

In a baking pan, spread the sliced onions first, then add some herbs and garlic. I removed the core and the seeds from the tomotes and layed them upside down. Sprinkle with salt, pepper and sugar. Lastly, drizzle the pan with olive oil.

I cooked it for about 3 hours at 250F. I opted to remove the skin from the tomatoes after cooking.


I sterilized my mason jars in the oven for 10 minutes at 220F. The tomatoes will last for up to 5 days if kept covered in the refrigerator.

Our Midnight Snack. The sauce was flavorful. I’ll definitely put this on Repeat Mode.😋

Tomato Confit with Chorizo Pasta


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