Tomato Confit


600g cherry tomatoes
1Tbsp salt
3 sprigs fresh thyme, handful fresh basil leaves
• You can substitute other fresh herbs such as sage, tarragon, or cilantro for the basil
1Tbsp balsamic vinegar
2-3 large cloves of garlic, peeled
Splash maple syrup
2 Cups extra virgin olive oil


  1. Wash the cherry tomatoes and lay on dry, clean towel to dry
  2. Peel garlic cloves and set aside
  3. In a medium or large saucepan/pot, add the 2 cups of extra virgin olive oil, and heat on low-medium heat
  4. Add the tomatoes, garlic cloves and the fresh herbs and allow the tomatoes to cook over low heat (do not allow to boil), for 2 hours. Low and slow is key here for developing a good infusion of flavour, and preventing the tomatoes from bursting.
  5. At 1 hour add the salt, balsamic vinegar and maple syrup and continue to cook over low heat.
  6. Taste and adjust any salt, acid or sweet element to your preference.
  7. Remove from heat and allow to cool to room temperature. Place the confit tomatoes in a jar that has an airtight seal.
  8. Store in the refrigerator, and use to season salads, as bruschetta for canapes, as a light pasta sauce, with almond ricotta on toast.
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