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a clear glass jar contains slices of tomato confit combined with garlic pieces and thyme stalks

Tomato Confit

Course: Condiment
Cuisine: Compliments many cuisines
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 42 tomatoes
Calories: 36kcal
Plum tomatoes are slow-roasted in olive oil, garlic, and thyme.
Print Recipe


  • 1 sheet pan
  • 1 glass jar


  • 6 plum tomatoes (20 ounces/550 grams)
  • 3 cloves garlic
  • 15 stems fresh thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¾ cup olive oil (177 ml)


  • Preheat the oven to 275°.
  • Cut the cloves of garlic into thin slices. Distributed the slices around the sheet pan.
  • Sprinkle the thyme stems around the sheet pan.
  • Cut the tomatoes into ¼-inch slices. Place the tomatoes on top of the garlic and thyme, side by side, in a single layer.
  • Pour the olive oil over the tomatoes. The tomatoes should be sitting in and covered by the olive oil. Depending on the size of your sheet pan, you may need to add more olive oil.
  • Season with salt and pepper on top of the tomatoes.
  • Place the sheet pan in the oven and roast the tomatoes for 1 hour.
  • After 1 hour, the tomatoes will look shrunken but they should still be meaty and pliable.  If they are stiff, really thin, and dried out, they are overcooked.
  • Put the tomatoes, garlic, and thyme in a glass jar or container. Pour the olive oil into the jar, on top of the tomatoes.
  • Tomato confit is a great condiment and has many uses. Garnish a burger, add to avocado toast, or use for sandwiches. You can also eat the tomatoes on their own for a garlicky snack.


Calories: 36kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 28mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg