Confit tomatoes

oven roasted garlic and tomatoes

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  • 12 tomatoes
  • 6 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • coarse sea salt


  1. Preheat oven to 300 Fº.
  2. Bring a medium size pot of water to boil. Using a knife, cut a small X under each tomato and boil in water for 10-20 seconds, until skin breaks a little and looks easy to peel off. Plunge in cold water for a second.
  3. Peel off the skin, cut each tomato into quarters and take out the seeds and core (it doesn’t have to be perfect, take off as much as you can).
  4. Cover a sheet tray with parchment paper (aluminum is also fine), add tomatoes and garlic. Pour the olive oil over them, sprinkle a little coarse salt and toss with your hands. Cook for about 2 hours, turning them over every half an hour to prevent them from burning.
  5. The tomatoes are ready when they’re shriveled and very slightly charred.


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