Tomato Confit

From Thomas Keller’s ‘Bouchon’ cookbook


  • 2 lbs cherry tomatoes
  • ½ cup extra virgin olive oil
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tsp thyme


1.Cut cherry tomatoes in half. Toss with olive oil, salt, pepper and thyme.  Spread on an oiled baking sheet.

2. Slow roast at 250F for 5 to 6 hours, or until tomatoes are dried about halfway through; they will have shrunk but should still be moist.  Let cool on the baking sheet.

3. Layer the tomatoes in a mason jar and pour the oil remaining on the baking sheet over the top.

4. Keep in refrigerator for up to a week or freeze for a winter delight!