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Tomato Confit

  • Yield: About 1/2 cup


  • 1/4 pound plum tomatoes, cored, halved, and seeded
  • 1/2 teaspoon kosher salt
  • 1 fresh rosemary sprig
  • 1 large clove garlic, peeled and smashed
  • Olive oil, as needed


  • Place tomatoes in a small saucepan and season with the salt. Add the rosemary sprig and garlic and enough olive oil to barely cover the tops of the tomatoes. Bring oil to a very low simmer and cook for about 1 hour. Remove tomatoes from the oil with a slotted spoon and place in a food processor or blender. Process until smooth, 1 to 2 minutes.