No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Tomato Confit

Tomato Confit

Photography: Jen Causey

Source: Martha Stewart Living, September 2013


  • Small tomatoes
  • A few peeled garlic cloves
  • Thyme sprigs
  • Olive oil


  1. Simmer tomatoes, garlic, and thyme in oil until skins split but tomatoes are still intact, 8 to 10 minutes. Strain, reserve oil, and discard garlic and thyme. Let tomatoes cool completely, then peel. Transfer to a lidded jar; fill with reserved oil. Cover and store in refrigerator up to 1 week or in freezer up to 6 months. Thaw in refrigerator; use for topping a pizza, tossing with pasta, or layering in a sandwich.


Reviews (0)

Related Topics