Simple Tomato Confit

Photo: Jen Causey

Use these aromatic slow-cooked tomatoes for topping a pizza, tossing with pasta, or layering in a sandwich.


  • Small tomatoes

  • A few peeled garlic cloves

  • Thyme sprigs

  • Extra-virgin 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 before using).

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