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This slow-baked tomato jam turns regular Roma tomatoes into richly flavored, sweet and sticky goodness that makes everything better, from bread slices to pasta meals. The slow, low-temp cooking brings out all the natural sweetness while the tomatoes soak up lovely flavors from herbs and garlic.
I first tried this at my mother-in-law's summer party years back. After tasting it on crusty bread, I immediately fell in love. Now it's become our go-to gift whenever we visit someone's home.
What You'll Need
- Roma tomatoes: Pick ones that are ripe but still firm with smooth skin for the best flavor result
- Garlic: Cut into tiny bits so it flavors the oil without big chunks
- Salt: Brings out taste and helps pull water from the tomatoes
- Fresh oregano: Gives an earthy, slightly sharp taste
- Fresh basil: Adds lovely green flavor that works great with tomatoes
- Dried thyme: Brings gentle flowery hints that grow stronger during cooking
- Olive oil: Don't skimp here – grab a nice bottle as you'll really taste it
How To Make It
- Get Your Oven Ready:
- Turn it on to 120°C or 250°F. This cooler temp is key for slowly cooking without burning anything.
- Get Tomatoes Ready:
- Boil a big pot of water and set up an ice bath nearby. Make two small cuts in an X shape on each tomato's stem end. Drop them in boiling water for 15-20 seconds, then into ice water. The skins should peel off easily now. If they don't, dunk them again quickly.
- Cut And Squeeze:
- Slice peeled tomatoes lengthwise about 2 cm or 1 inch thick. Gently press each piece between your hands to get rid of extra juice. This keeps your end result from being watery.
- Start Drying:
- Cover baking sheets with towels and lay out tomato slices cut side down. Sprinkle about half a teaspoon of salt over all of them and let them sit while you make the oil mix.
- Mix Up Your Oil:
- Chop the garlic super small or crush it, then mix with olive oil, your fresh cut herbs, and the dried thyme in a small bowl. Let it sit for 5 minutes so the flavors can blend together.
- Set Up For Baking:
- Move tomatoes to parchment-lined baking sheets, leaving room between each piece so air can flow around them. Drizzle your garlic herb oil evenly over all the tomato slices.
- Cook Them Slowly:
- Put in your preheated oven and bake for 4 to 6 hours. Timing depends on your oven and how juicy your tomatoes were. They're done when they've shrunk a lot, darkened a bit at the edges, and look jam-like without burning.
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The oregano in this reminds me of my mother-in-law's backyard where it grows everywhere. She taught me to rub the herbs between my fingers before adding them to the oil. This breaks them open and makes the flavor way stronger in the finished jam.
Keeping It Fresh
This tomato jam stays good in the fridge for up to three weeks when stored right. Just put the cooled mixture in a clean glass jar and pour a thin layer of fresh olive oil on top. This keeps air away from the tomatoes and helps it last longer. The oil will get a bit solid when cold but melts again when you let it warm up before eating.
Ways To Enjoy It
This stuff is super flavorful so you can use it lots of ways. Put it on crusty bread or crackers for a quick snack. Mix it with hot pasta and some Parmesan for an easy dinner. Use it to start soups and stews or drop a spoonful on grilled chicken or fish right before serving. I love stirring a spoonful into my morning eggs for a fancy breakfast without much work.
Mix It Up
The classic version uses Italian herbs, but you can switch things around. Try a Spanish style by swapping the thyme for smoked paprika and throwing in some roasted red pepper strips. Make a French version with herbs from Provence and a bit of lavender. If you want some kick, add thin slices of chili or red pepper flakes to your oil. The cooking stays the same but the flavors can take you anywhere in the world.
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This tomato jam really changes the game in your kitchen—it's easy to make but amazing in how many ways you can use it and how good it tastes.
Frequently Asked Questions
- → How long will this tomato confit keep in the refrigerator?
When tucked away in a sealed container and topped with a protective layer of olive oil, this tomato treat will stay good for about 2 weeks in your fridge. The oil works as a natural shield by keeping air away from the confit.
- → Can I use different types of tomatoes for this confit?
Roma tomatoes work best because they're meatier and less watery, but you can try plum or cherry tomatoes too. Just keep in mind that juicier types might need to cook longer to get that same thick, rich texture.
- → What are the best ways to serve tomato confit?
This tasty confit goes great smeared on crusty bread, mixed into hot pasta, stuffed in sandwiches, or stirred into sauces. It's also a standout on cheese platters or spooned over grilled chicken and fish.
- → Can I freeze tomato confit?
You sure can freeze it. Just put small amounts in ice cube trays or tiny containers, leaving a bit of room at the top. After they're frozen solid, move them to freezer bags where they'll keep for about 3 months. Let them thaw in the fridge when you're ready to use them.
- → Can I add different herbs and spices to customize the flavor?
You bet! This version calls for garlic, oregano, basil and thyme, but feel free to try rosemary, sage, red pepper flakes, bay leaves or even fennel seeds. Just make sure to chop all herbs finely so their flavors can really seep into the tomatoes during the slow cooking process.
- → Why is it important to squeeze out excess liquid from the tomatoes?
Getting rid of extra juice before roasting cuts down cooking time and helps you get that perfect jam-like texture. This step makes the flavors stronger more quickly and stops your confit from turning out too runny.