Slow Confit Tomatoes

Paul Bloxham's slow-cooked confit tomatoes make a tasty treasure to add to all manner of salads, dressings and sauces
By Paul Bloxham
Slow Confit Tomatoes
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 3 tbsp extra virgin olive oil
  • sea salt and freshly ground freshly ground white pepper
  • 3 cloves garlic, finely sliced
  • 10 basil
  • 4 sprigs thyme, leaves only
  • 2 bay leaves
  • 16 plum tomatoes
  • 1 tsp sugar


1. Preheat the oven to 130 C/gas ½. Line a baking sheet with foil and drizzle 2 tablespoons of olive oil evenly over.

2. Sprinkle the oil with salt, pepper and half of the garlic. Scatter over the basil, thyme, and bay leaves.

3. Cut each tomato lengthwise in half and carefully, with your fingers or a teaspoon, remove the seeds.

4. Lay the tomato halves cut side down on the foil, and give the tops of the tomatoes a light coat of olive oil using a pastry brush.

5. Season the tops of the tomatoes with salt, pepper and a little sugar, and sprinkle over the rest of the garlic. Bake for 2 hours and 30 minutes, or until they are very tender but still retain their shape. Turn the tomatoes over halfway through, and open the oven from time to time to release any steam build-up. Cool the tomatoes in the tray.

6. When the tomatoes are cool, transfer them to a parfait jar or two, stacking them neatly. Pour olive oil over the tomatoes and store for up to 2 - 3 days in the fridge.

Rate This Recipe