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Unlock The Flavor Of Tomato Confit Sauce For Pasta, Pizza, And More
If you are looking for a pasta sauce that tastes richer than anything from a jar, or a homemade pizza sauce that carries incredible depth, or even a tomato spread that takes your sandwiches to the next level, then tomato confit is the recipe you need.
Slow cooked tomatoes have a sweetness and silkiness that no quick simmer can match. With just a few ingredients and a little time in the oven, you end up with a versatile sauce that works on pasta, pizza, salads, sandwiches, and even alongside grilled meats. Tomato confit is more than just another tomato sauce, it is a way to transform simple cherry tomatoes into something extraordinary.
What Is Confit And Why It Works For Tomatoes
Confit is a French method of cooking where food is slowly cooked in fat or oil at a low temperature. It is most famous for duck confit, where meat is submerged in its own fat and baked for hours until it becomes meltingly tender. The same principle applies beautifully to vegetables, and that is what makes tomato confit so special.
When tomatoes are covered in olive oil and gently roasted, they do not burn or dry out. Instead, they slowly soften, release their juices, and absorb the flavors of garlic, chili, herbs, and spices. The result is not just cooked tomatoes, but tomatoes that are infused with richness and intensity. The oil keeps everything moist, while the low temperature allows the flavors to develop gradually. Compared to a quick stovetop tomato sauce, tomato confit is sweeter, deeper, and smoother.
See how to make the recipe in this video. (You’ll also learn how to make lamb confit and pickled red onions.)
Why Tomato Confit Tastes So Good
The magic of tomato confit comes from patience. Cherry tomatoes are naturally sweet, but when they are cooked gently for hours, their sugars concentrate without turning bitter. The garlic softens into a creamy, sweet and nutty flavor, while the rosemary and thyme bring fragrance without overpowering the tomatoes. A little chili adds a gentle heat that lingers pleasantly.
Because everything is submerged in olive oil, the ingredients cook evenly. The oil acts as a shield, preventing scorching and locking in moisture. After blending, the sauce becomes velvety and full-bodied, with a flavor that feels both rustic and refined. Tomato confit has a richness that makes it ideal for pasta sauce, yet it is also light enough to drizzle over salads or spread in a sandwich. It is one of those rare recipes that feels indulgent and healthy at the same time.
The Secret Of The Olive Oil
The first thing most people notice when making tomato confit is the amount of olive oil required. Covering the tomatoes, garlic, and herbs means using a liter or more, depending on the size of your dish. At first, it may feel excessive. But here is the secret: that oil is never wasted.
Once the tomatoes are cooked and blended, the leftover oil is strained. What you have now is liquid gold, infused with the flavor of roasted tomatoes, garlic, chili, and herbs. This oil can be reused in countless ways. Drizzle it over a salad for instant flavor, toss it with roasted vegetables, spoon it over grilled meat, or use it as a dip for fresh bread. You can even fry eggs in it, giving breakfast a luxurious twist.
This is one of the reasons tomato confit is such a smart recipe. You are not only making a delicious sauce, you are also creating a versatile flavored oil that becomes a pantry staple. Nothing goes to waste, and every part of the process enhances your cooking.
Making Tomato Confit Smooth And Silky
Once your tomatoes have finished roasting, blending them into a smooth sauce is the final step. This is where texture matters. To get a perfectly silky tomato confit sauce, I recommend using a reliable food processor. My favorite is this one, which handles hot ingredients with ease and creates a smooth, lump-free sauce. A good food processor makes all the difference, especially if you want a sauce that spreads evenly on pizza or coats pasta beautifully.
Blending also allows all of the flavors to come together. The sweetness of the tomatoes, the soft richness of the garlic, the brightness of the herbs, and the gentle heat of the chili merge into one cohesive sauce. The result is not only smooth in texture but also balanced in flavor.
Tomato confit is super easy to make. Just add everything to an oven-safe dish and bake in the oven for a couple of hours.
What To Serve With Tomato Confit
Tomato confit is one of the most versatile sauces you can make. It works as a pasta sauce, clinging beautifully to spaghetti, rigatoni, or tagliatelle. It is equally perfect as a pizza sauce, spread over dough before adding cheese and toppings. The slow cooked flavor holds its own even under strong toppings like sausage or roasted vegetables.
You can also use tomato confit as a sandwich spread. A layer of it on crusty bread, topped with cheese, greens, or roasted vegetables, makes a quick and satisfying lunch. Pair it with grilled chicken or lamb, and you have a sandwich that tastes gourmet.
You can also serve it alongside roasted lamb, grilled chicken, or even steak, and the sauce adds a sweet, tangy contrast to the savory richness. It also works with fish, where its natural sweetness balances delicate flavors.
Do not forget salads. A spoonful of tomato confit whisked into a dressing or simply drizzled on its own brings depth and color to greens. The infused oil left over from the cooking process is also perfect for salads, adding a gentle garlic and herb note that brightens every bite.
Why You Should Make Tomato Confit
Tomato confit is more than a recipe. It is a technique that teaches you how much flavor can come from patience and good ingredients. With just cherry tomatoes, garlic, herbs, chili, and olive oil, you can create a sauce that outshines almost anything you can buy at the store. It is easy to prepare, requiring very little active time, yet the results are sophisticated enough for special occasions.
This is a recipe that rewards you twice: once with the sauce itself, and again with the infused oil you can use in so many ways. It is efficient, delicious, and practical. For anyone who loves cooking, it is the kind of recipe that quickly becomes a staple.
Tomato Confit: Incredibly Versatile
Tomato confit is the key to unlocking a new level of flavor in your kitchen. Whether you use it as pasta sauce, pizza sauce, a sandwich spread, or a drizzle for salad and meat, it brings depth and richness to every dish. The slow cooking method ensures natural sweetness, the olive oil keeps everything tender, and the final blend gives you a silky texture that is unforgettable.
Do not be intimidated by the amount of olive oil, because it is never wasted. Strain and reuse it, and you will find yourself adding bursts of tomato and herb flavor to meals all week long. With the help of a good food processor, your tomato confit will be smooth, versatile, and ready for countless dishes.
Once you make tomato confit, it will become a regular part of your cooking routine. It is simple, it is practical, and most importantly, it is delicious.
Tomato confit is the ultimate slow cooked tomato sauce. Sweet cherry tomatoes, garlic, and herbs are gently baked in olive oil for a silky pasta sauce, pizza base, or spread for sandwiches and meats.
Total Time:2 hours 10 minutes
Yield:4 portions 1x
Ingredients
Scale
250 g (9 oz) cherry tomatoes
1 red chili pepper (optional)
1 garlic bulb, cloves separated and peeled
1 rosemary sprig
6 thyme sprigs
1 tsp black peppercorns
1– ½ liters (4–6 cups) olive oil
Instructions
Add the cherry tomatoes, chili pepper, garlic cloves, rosemary, thyme, and black peppercorns to an oven-safe dish. Pour in enough olive oil to cover everything completely.
Place the dish in the oven at 150°C (300°F) and cook for 2 hours.
Remove from the oven and let cool slightly. Strain the oil, discarding the black peppercorns, rosemary, and thyme.
Transfer the tomatoes, chili, and garlic to a food processor and blend until smooth.
Serve as a pasta sauce, spread in a sandwich, or use as a base for pizza. Enjoy!
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