Tomato confit

Tomato confit

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Prep: 5 mins Cook: 2 hrs, 30 mins


Makes enough to fill 3 x 300ml jam jars
Bottle up your garden glut by roasting tomatoes and preserving in olive oil with a little garlic- serve with pasta, on bruschetta or with antipasti

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per jar

  • kcal389
  • fat34g
  • saturates5g
  • carbs17g
  • sugars16g
  • fibre3g
  • protein3g
  • salt0.1g
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  • 1kg plum tomato
  • 2 garlic clove, thinly sliced
  • good handful fresh thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 100ml olive oil, plus extra
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp balsamic or sherry vinegar
  • 1 tbsp icing sugar


  1. Heat oven to 110C/90C fan/gas ¼. Halve the tomatoes and place in a roasting tin with all the other ingredients. Mix everything together with your hands, then arrange the tomatoes in rows, cut-sides up. Roast for 2-2½ hrs, turning the tomatoes over after 1 hr. Can be cooled and kept in the fridge for up to a week.

  2. Tightly pack the confit tomatoes and tray juices into 300ml jars within 1cm of the tops and screw on lids that have been boiled for 10 mins.

  3. Place in a large, heavy-based saucepan with a heatproof plate covering the base. Pour in enough water to cover the jars, then bring to the boil. Reduce the heat and simmer gently for 45 mins. Turn off the heat and leave to cool in the water.

  4. Wipe the jars and store in a cool place for up to 6 months. After opening, use within a week.

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Questions (1)

Corfu shep's picture

I have a glut of cherry tomatoes could I use them to make this? Or any other suggestions what to do with them?

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