topfood.cloud
All recipes
Quick Confit Tomatoes
Appetizers

Quick Confit Tomatoes

720 min4 serv.21 февр. 2026 г.

Description

Suitable for both holidays and everyday meals. Active prep time is 10 minutes, but the tomatoes won't be fully ready for 12 hours. The recipe is simple and easy—the 10 minutes you spend will more than pay off with admiring looks! The tomatoes can be used in various appetizers, from sandwiches and stuffed eggs, and more. Give it a try. Can be served warm or chilled.

Instructions

  1. 1

    Step 1

    Step 1

    So, prepare the ingredients. Wash the tomatoes thoroughly. If you have thyme, be sure to add a couple of sprigs — this will give the tomatoes an even richer aroma.

  2. 2

    Step 2

    Step 2

    You will need a head of garlic. My cloves are very large, so I used only 4. There is no need to peel the garlic—just remove the top layer of skin and crush the cloves with a knife or a small mallet. Break the bay leaf by hand.

  3. 3

    Step 3

    Step 3

    Dip the tomatoes in boiling water for 30–40 seconds, then immediately into ice water for a minute. This makes it easy to peel the skins quickly. Cut each tomato into 8 pieces and remove the inner part with the seeds; you won't need it. Place the tomato wedges in a deep bowl.

  4. 4

    Step 4

    Step 4

    Add vinegar, olive oil, salt, ground black pepper, rosemary, bay leaf, garlic, and thyme (if available) to the tomatoes. Mix gently.

  5. 5

    Step 5

    Step 5

    Line the pan with parchment paper and arrange the tomato wedges in a single layer with spices, garlic, and a bay leaf. Preheat the oven to maximum, place the pan with tomatoes inside, and leave a small gap between the oven door and the stove. Turn off the heat and leave the tomatoes overnight. I prepared everything in the evening and put it in.

  6. 6

    Step 6

    Step 6

    In the morning, the confit tomatoes are ready!

  7. 7

    Step 7

    Step 7

    Put the tomatoes in a clean dry jar and screw on the lid. These tomatoes can be kept in the refrigerator for several days. For longer storage, pack them down well and cover with boiling vegetable oil.

  8. 8

    Step 8

    Step 8

    I made little tomato sandwiches: I sliced zucchini bread (the recipe is on the website — I highly recommend trying it!), spread it with cream cheese, topped it with tomatoes, and it was very tasty!