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Heirloom Tomato Confit

Confit comes from the French word for "preserve," confire. For tomatoes, that means baking them at a low temperature with basil, garlic, and olive oil.

  • Prep:
  • Total Time:
  • Yield: About 2 1/2 quarts

Photography: Marcus Nilsson

Source: Martha Stewart Living, September 2016


  • 12 ripe medium vine-ripened or heirloom tomatoes, washed and cored (about 3 1/2 pounds)
  • 3 basil sprigs
  • 4 cloves garlic, thinly sliced lengthwise (3 tablespoons)
  • Kosher salt
  • 1/2 cup extra-virgin olive oil


  1. Preheat oven to 350 degrees. Bring a large pot of water to a boil over medium-high. Prepare an ice bath.

  2. Score a shallow X in the bottom of each tomato with a knife, then place in boiling water for about 10 seconds. With a slotted spoon, transfer tomatoes immediately to ice bath. When cool, remove and peel tomatoes by gripping the skin between your thumb and the flat part of a knife blade, starting at the scored X.

  3. Combine tomatoes (cored-sides down), basil, and garlic in a shallow baking dish. Sprinkle generously with salt; drizzle with oil. Bake until tender, about 50 minutes. Let cool completely.

  4. Transfer tomatoes with their juices to quart-size glass jars, leaving 1/2 inch of headspace. Freeze until ready to use, up to 1 year.

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