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“From Tom's Big Dinners and more specifically a meal that he made and enjoyed with Dale Chihuly. This recipe requires using the oven at a low heat and roasting the tomatoes for 3 hours (included in cook time) and for best flavor should be refrigerated overnight (not included in cook time).”
3hrs 10mins
2 1/2 cups

Ingredients Nutrition


  1. Preheat oven to 225 degrees.
  2. Put the tomatoes in a baking pan large enough to hold them in a single layer. Pour the oil over the tomatoes, add the herb sprigs, garlic, and season generously with salt and pepper.
  3. Roast uncovered until the tomatoes are swollenand the skins wrinkled, about three hours.
  4. Remove the tomatoes from oven and allow to cool, then pour into a small bowl. For best flavor cover and refrigerate overnight, bringing the confit back to room temperature.
  5. When you are ready to serve, pour the tomatoes into a strainer set over a bow, reserving both the tomatoes and the oil. Place the drained tomatoes in a small bowl, discarding the herb sprigs and garlic cloves. Add the vinegar, chopped time, and 1 tablespoon of the reserved oil. Mix gently being careful not to break the tomatoes. Season to taste with additional salt and pepper.

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