Confit Tomatoes

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“For this recipe you want only the best in-season tomatoes -- perfect if you grow your own and have more than you know what to do with. You can use the end result in sandwiches, salads, sauces, pasta or just for snacking on. They are sooooo good!”
4hrs 15mins
10 tomatoes

Ingredients Nutrition


  1. Cut each basil leaf in half, break up the sprigs of thyme and chop the bay leaves.
  2. You also want to core each tomato and, using a sharp knife, make a small cross on the opposite end of the core.
  3. Bring a pot of water to the boil and have some ice cold water ready on the side.
  4. Drop the tomatoes into the boiling water a couple at a time.
  5. Leave them there for only 10 seconds, then remove and plunge them into the cold water to stop them cooking further.
  6. Once they are cool, peel the tomatoes.
  7. The skins should come off easily but if not you can put them back in the boiling water for a few more seconds.
  8. Halve the peeled tomatoes and scoop out the seeds.
  9. Lightly pat the tomatoes with paper towel, to soak up any extra moisture.
  10. If you aren't in a hurry, you can also leave them cut side down on the paper towel for a couple hours to bring out even more moisture.
  11. Brush the tomatoes with olive oil and place them on a baking tray, cut side up.
  12. Inside each tomato put a slice of garlic and a little of each herb.
  13. Season with the salt, pepper and sugar.
  14. Bake at 110 C for about four hours, turning halfway through.
  15. When ready, the tomatoes will be a bright red and slightly wrinkled.
  16. Leave them to cool before putting them in a bowl along with any extra herbs and oil left over on the tray.
  17. Cover with olive oil and store in the fridge until you want to use them.

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