Fresh Crushed Tomato Confit
There’s nothing better than sweet and juicy tomatoes at their peak. The only problem? They don’t last long. This recipe is my way of stretching that season just a little further. By roasting fresh tomatoes low and slow with olive oil, basil, and a little heat, you end up with a confit that’s silky, jammy and full of concentrated flavor.
I like to think of it as a little jar of sunshine waiting in the fridge. Spread it on crusty bread with ricotta or burrata, toss it with pasta, spoon it over roasted fish or chicken, or use it as the base for soups and braises. It’s one of those kitchen staples that makes even the simplest meals feel special, and it’s a great way to hang on to those late-summer vibes well into fall.
Storage tip: Keep your tomato confit in a clean, airtight jar topped off with olive oil in the fridge, and it’ll last about a week. For longer keeping, portion it into freezer-safe containers and stash some away…you’ll thank yourself when winter rolls around.
Ingredients
3 pounds ripe medium tomatoes (about 8–10 medium)
Kosher salt
Fresh ground black pepper
Pinch hot chili flakes (optional)
3 sprigs fresh basil
1 cup extra virgin olive oil, divided
Method
Prep the tomatoes:
Preheat the oven to 325°F. Use a paring knife to remove the tomato cores and score a small “X” on the bottom of each tomato.
Roast:
Transfer the tomatoes to a large baking dish. Season generously with salt, pepper, and a pinch of chili flakes (if using). Add the basil and drizzle with about ¼ cup of olive oil. Stir gently to combine.
Roast uncovered for 45–60 minutes, stirring once or twice, until the tomatoes reduce, deepen in color and become concentrated and jammy.
Finish & store:
Remove the baking dish from the oven and let the tomatoes cool slightly. Use tongs or a fork to peel the skins off the tomatoes and discard. Remove and discard the basil sprigs.
Pass the tomatoes through a food mill or pulse to crush in a food processor. Transfer the tomatoes to a glass jar or airtight container and add the remaining olive oil. Cool completely before sealing and storing in the refrigerator.
Serving Ideas
Spread on crostini with ricotta or burrata.
Toss with pasta or fold into risotto.
Pair with grilled vegetables, fish, or roasted chicken.
Use as a base for soups, stews, or braises.
