Tomato Confit

Name: Tomato Confit
Yield: 8
Ingredients: 2 pounds plum tomatoes—peeled, quartered and seeded; 24 small thyme sprigs; 3 garlic cloves, thinly sliced; 2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper

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Serve these garlicky, intense tomatoes with eggs, broiled fish or chicken. More Terrific Condiments

By Grant Achatz

February 1999

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Recipe Summary

Yield:

Ingredients

2 pounds plum tomatoes—peeled, quartered and seeded
24 small thyme sprigs
3 garlic cloves, thinly sliced
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

Directions

Step 1
Preheat the oven to 350° and line a rimmed baking sheet with parchment paper. Arrange the tomatoes on the sheet, rounded sides down, and top with the thyme, garlic and olive oil. Season with salt and pepper. Roast the tomatoes for 50 minutes to 1 hour, or until they are softened and the garlic is golden.

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Make Ahead

The Tomato Confit can be refrigerated for up to 4 days. Bring to room temperature before serving.

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Tomato Confit

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Serve With

Reviews

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Tomato Confit

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Serve With

Reviews

All Reviews for Tomato Confit