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Confit Tomatoes Recipe
 
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Confit Tomatoes
Total time: more than 2 hours
Preparation time: 20 minutes
Cooking time: About 2 hours
Difficulty: Easy
Chef's Note

Tips from Chef Olivier Richard, of the Élysée Palace in Nice

Confit tomatoes are used to flavor and enhance a dish. They can be prepared and stored in jars in the refrigerator for more than a week.

I like adding herbs and olives to them... because cooking is more than following recipes. It's about pleasure, daring and favorite flavors.

Ingredients
Ingrredients
- Tomatoes
- Olive oil
- Salt and pepper
- Thyme flower
Method

Preparing the tomatoes

  1. Drop the tomatoes into boiling water with a pinch of salt for 8 seconds; drain; 
  2. transfer immediately to a bowl of ice water to stop the cooking; 
  3. peel and seed; cut into wedges; 
  4. place in a bowl; pour some olive oil over the tomatoes; season with salt, pepper, thyme flower and minced garlic. 
Choose the technique
  1. To make the confit tomatoes, you can place them flat on baking sheets in a preheated 80°C. (160°F.) oven and cook slowly for 90 minutes to 2 hours; 
  2. or you can pack them into sterilized jars with a few tablespoonfuls of olive oil; seal them tightly and place into a large pot or canner and cook over medium heat in simmering water for 90 minutes to 2 hours.
Storing
  1. Cool; place into jars (technique 1) or open the jars (technique 2); cover the tomatoes with olive oil; 
  2. if you wish, add some sprigs of thyme, basil or other herbs, depending on your taste and how you will use the tomatoes;
  3. close and store in the refrigerator. 
 
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