Confit; (from the French word confire, literally “to preserve” is any type of food that is cooked slowly over a long period of time as a method of preservation.


My favourite confit is this tomato and garlic one. It’s made with a few ingredients, slow cooked for 45-60 minutes. It’s fragrant, the tomatoes juicy, garlic buttery and olive oil seasoned to perfection. I pile it on challah, scoop it into the middle of a heap of hummus, throw it into pasta’s, salads and cans of tuna for the perfect sandwich spread.


The recipe is slightly adapted from here. I halved it, used red onions not shallots as they’re impossible to find here (Occasionally I’ll spot them at one of the larger woollies, but red onions are more accessible). I also peel my garlic beforehand as I have no plans to eat them and find it easier to peel before they’re cooked. Lastly, I use the confit directly from the pan I cook it in.


How to make Tomato & Garlic Confit


How to make Tomato & Garlic Confit

slow roasted, this tomato and garlic confit is perfectly fragrant and bursting with flavour. Use it as a spread, topping or add-ins to your favorite pasta or salad.
Course: Sides
Dietary: Gluten Free, No Added Sugar, Nut Free, Vegan, Vegetarian, Wheat Free


  • 1 punnet baby tomatoes
  • 1 small red onion
  • 1 head garlic
  • 3/4 C olive oil
  • handful fresh herbs use what you have/like. I used parsley, thyme and basil
  • pinch Salt


  • Preheat the oven to 180C
  • Wash and cut the baby tomatoes in half
  • Peel the onion and cut it into quarters. Cut each quarter in half.
  • Peel the garlic so you’re left with loose garlic cloves
  • Arrange the ingredients in a baking dish. You want a dish that allows your ingredients to be more or less in one layer so they are evenly cooked.
  • Pour olive oil on the tomatoes, onion and garlic. You want the olive oil to just cover them.
  • Add in the fresh herbs and sprinkle with salt.
  • Bake for 45-60 minutes. It’s done when it starts to brown, and you can easily pierce the garlic. You want the ingredients to be super soft.
  • Allow to cool before storing in an airtight container or jar the fridge. It can last 3-4 weeks in the fridge.


How to make Tomato & Garlic Confit

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