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Tomates confites

From the one star french chef Patrick Asfaux

Tomates confites
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4.9/5 (50 votes)
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Slow-roasted tomatoes with olive oil and dried thyme flowers

It is always a good idea to have this garnish because it can come in handy with other different recipes (rice, pasta, fish, meat, poultry, etc...).
You may keep these tomatoes in the fridge for a while without any problem.

For one big jar:

  1. Huile d'olive
  2. 1,5 kg of ripe tomatoes
  3. 10 g of dried thyme flowers
  4. 5 garlic cloves
  5. sugar, salt and freshly ground pepper


Remove any stems from the tomatoes and make a cross with a knife on the bottom of each of them.
Boil some water and scald the tomatoes in it for 10 to 15 seconds. Place them in a bowl that has been previously filled with water and ice. Peel the tomatoes.
This step must be done quickly so that the tomatoes do not lose their firmness.
Cut each tomato into four and remove all the grains inside.
Place each tomato slice in a dish, skin facing you, and season with salt, pepper, sugar and thyme.
Degerm the garlic cloves and slice them thinly. Place one slice of garlic on top of each tomato slice.
Pour a generous amount of olive oil over the tomatoes and cook them in the oven at 90°C(200°F) for 1 hour and 15 minutes. Turn the tomatoes carefully and leave to cook for 1 hour and 15 minutes.
Remove the tomatoes from the oven and let them cool. Then use a spatula to pile the tomatoes up inside a big jar. Cover them with olive oil and place them in the refrigerator.
You may taste the results 3 days after, yum yummy !!!!
credits photo : © Dubarry stéphane - A.F.Touch-cuisine

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