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Confit Tomatoes

Roasted tomatoes


Confit tomatoes

It’s such a shame that tomatoes are available all year round – they just don’t taste as good if you can get them any time....


  • 7-8 medium-sized tomatoes, on the vine if available
  • salt and pepper
  • a little Demerara sugar
  • 1 cup olive oil

Wash and dry the tomatoes. Halve them horizontally, then scoop the seeds out using your fingers or a small spoon. Place on a baking dish in single layer, cut side up. Season with salt and pepper, sprinkle a pinch of the sugar on each tomato. Drizzle generously with the olive oil.

Roasting tomatoes

Roast in the middle of a low oven at 170C/325F/gas 3 for about 3 hours. Turn them carefully upside down after about an hour for 15 minutes, then turn them back up – that will reduce the amount of liquid in the tomato halves.

They should retain their shape but become very soft and darker in colour.

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