Friday, 23 March 2012

Confit Tomatoes - cooking with Chris

Today I'm doing something a little different. I'm sharing a simple recipe. Before Chris found his calling as a professional yarn dyer he worked for years as a professional cook. Having a chef in the house is amazing. Chris showed me how to make confit tomatoes and now I'm hooked. I like to cook as well, but mostly on the weekends when I've got lots of time and energy. This recipe for confits tomatoes is something that I like to do on a Sunday when I've got nowhere to be. The tomatoes last for weeks in the fridge and are so incredibly delicious. You could compare them to sun dried tomatoes, but the flavour is much more intense and vibrant. They are precious little bites of heaven.  


Start with a bunch of roma tomatoes. We go to a local produce store that sells produce at ridiculously low prices. These 32 tomatoes cost less than $5. 


With a very sharp knife, score the tops of the tomatoes with an X. In small batches of 5 or 6 tomatoes at a time, submerge them in a pot of rapidly boiling water for about 25 seconds, or until you see the skin just starting to pull away from the flesh. At that point, scoop out the tomatoes with a sieve and dunk into an ice bath. You'll see the skin start to peel back.


If the tomatoes have been blanched correctly the skin will peel off very easily. Just start at one of the points of the X and pull back. 


Cut the tomatoes in half and lay, cut side up, on a pan lightly coated in olive oil. Season with salt, pepper and the secret ingredient, a little bit of icing sugar! For all these tomatoes I sprinkled about 3 tbsp of icing sugar over top. 

tomates confits

Place pans in a very low oven and walk away. I put them in at about 225 F and leave them there all day. I would say a good 8 hours. You could probably even do this in the evening and leave them in overnight. I usually do this in the morning and take them out before I go to bed. You are basically dehydrating the tomatoes, and we all know tomatoes hold a ton of liquid, that's why it takes so long. 


When they are done they are these delicious, extremely flavourful, sweet, explosions of the best tomatoey goodness you've ever tasted. :) 

They are fantastic in pasta, salad, vinaigrette, quiche, pizza.... you name it! 


Have a great weekend! Take some time to eat something delicious.


  1. These look delish. As sson as the farmers market near my work opens for the season I'm going to try these. Thanks for the recipe!

  2. Love this - I did the same last summer when a local store sold a 40 litre box (yes, HUGE) of Roma tomatoes for $10 !! My husband said I would never use them all up but between blanching as you did and freezing just plain, to a huge batch of spaghetti sauce to several large cookie sheets of tomatoes just like you did here I used up every last one of them and we're still pulling them out of the freezer to enjoy now! I didn't blanch mine before putting them in the oven and I added some olive oil, rosemary and whole cloves of garlic to mine. Yum! Here's a thought - maybe you guys could come up with a 'confit of tomatoes' colour for yarn!!

  3. Thanks, Tanis (& Chris). I'm definitely making these this weekend! Gorgeous photos, btw.

  4. Wow these look amazing! Thanks for sharing.

  5. These look amazing!! How do you store them?

  6. thank you for sharing this recipe! oh my they look so good! and my tummy is grumbling now. haha.

  7. I am just dying to try this! I love tomatoes and plan to grow an entire garden of them this year... I need to stock pile creative recipes to use them as they ripen :)

  8. Yum!!! I am for sure going to make these!

  9. oooh, they look so delicious!! I bet they are good on everything, too. I'll have to try this!

  10. Ooh, these look amazing! Thanks for sharing. I'm going to need to hit the farmer's market tomorrow ;)

  11. My ex-boyfriend (Max -- Tanis, you used to work with him!) taught me to make these, and they are still hands-down my favourite. I ordered so-called confit tomatoes with brunch this morning and they were nowhere near as delicious.

  12. The pictures are so good! You really want to be there!

  13. These look amazing, and I can't wait for tomatoes to be in season so I can make them! I am also wondering how you store them, though...

  14. I simply store the tomatoes in a tupperware in the fridge. I don't do any special preserving or canning techniques, they just come right off the pan and into the container in the fridge. They last a good 3 weeks like this.


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