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Tomato Confit

tomato confit

Tomatoes are my favorite summertime market vegetables find. I wait all year long for tomatoes and cannot seem to get enough of this sweet, juicy fruit. When I cannot think of ways to serve the tomatoes and I and my family are “saladed” out-I poach these beauties in olive oil. By poaching the tomatoes, I extend their shelf life for weeks. Store the tomatoes in the olive oil in the refrigerator for up to 3 weeks. Use the fragrant and tasty olive oil for sautéing or making vinaigrettes.

  • ServingsServings


  • 3 cup extra virgin olive oil
  • 12 heirloom tomatoes or favorite tomato
  • 1 cup whole basil leaves
  • 6 large peeled garlic cloves
  • 6 whole black peppercorns


Place all the ingredients in a deep stainless steel pan or casserole. Place in a low oven at 200 for 6 hours until the tomatoes are soft and very fragrant.

The tomatoes can be used in sauces, salads, and vinaigrettes. The soft and delicious garlic can be mashed and added to vinaigrettes and sauces. Save the olive oil and sauté with it, make vinaigrettes with it or confit more tomatoes.