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Tomato ‘Confit’ (Slow-Roasted Tomatoes)

Martha Holmberg

Yield: Yields 40 pieces.

I like to use beefsteak tomatoes for this recipe, although I’m careful to use them when they’re just ripe—overripe tomatoes don’t yield great results. I’ve also substituted halved, seeded plum tomatoes in a pinch with good results.


  • 10 ripe medium-large beefsteak tomatoes (about 8 oz. each)
  • Coarse salt
  • 1/2 cup olive oil


  • Heat the oven to 300°F. Fill a large bowl with ice and water. Core the tomatoes and use a sharp knife to score the bottoms with an X. Blanch a few tomatoes at a time for 20 to 30 seconds in boiling water. Remove and shock in ice water for 2 minutes. Start peeling the tomatoes, returning each to the cold water until all are peeled. Quarter the tomatoes and remove the seeds and interior flesh so that just the thick outer flesh is left. (Use a paring knife to carve out insides.) Lay the tomato pieces (seeded side down) flat on a parchment-lined 13×18-inch rimmed baking sheet or jelly roll pan; press down to flatten slightly. Sprinkle lightly with coarse salt and cover with the olive oil. Be sure all the tomato pieces are well coated in oil. Don’t worry if they’re crowded together; they’ll shrink when cooking.
  • Roast the tomatoes until they’re shrunken to one-third their original thickness, 2-1/2 to 3 hours. (You may need to remove the tomatoes in stages, as some will be done before others.) Occasionally turn the pan around in the oven to cook the tomatoes evenly. If the edges are turning black, reduce the oven temperature to 275°F. When done, they’ll be wrinkled, flat, and thin, but they’ll retain some of their moisture inside. The color will have darkened to a brick red.
  • Let the tomatoes cool and then store them in the refrigerator (covered in olive oil) for up to two weeks.


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Reviews (2 reviews)

  • cookykamp | 08/11/2010

    We've been making these every year since this recipe came out. After several years of toiling with fresh romas, we decided to try it with cannned tomatoes. Boy, we're we surprised! THERE IS LITTLE TO NO DIFFERENCE BETWEEN THE FRESH AND CANNED! Just a whole lot of work and prep saved. I buy the LARGE can of whole tomatoes at Sam's Club. It doesn't say "roma" on the can, but they are. If all the prep is what has been holding you back from trying these, go with the canned. Oh, and we store these in the oil from the pan in a container in the fridge. I've also canned these in half-pint jars with great success. I sometimes sneak a jar out of the house to give to a friend as a gift. If my husband caught me, I'd be dead. He calls these "Rojo de Oro"...(red gold).

  • paraque | 03/16/2010

    In our neighborhood, no summer is complete without one or more tomato roast-a-thons! With several people working together, we quickly prepare enough tomatoes for double, triple, or even quadruple batches of these roasted tomatoes. Try a variety of tomato colors for jewel-like hues and intense tomato taste. Using up the finished tomatoes is never a problem. They quickly disappear into salads, sandwiches, pasta dishes, and served alone, are a divine side dish.

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