Spicy Tomato Confit

This Spicy Tomato Confit recipe takes full advantage of summer’s best tomatoes, but you’ll want to enjoy this flavorful condiment year ’round. Most markets have a great selection of vine-ripened cherry or grape tomatoes that work perfectly. With the addition of chile de árbol peppers, garlic, and fresh herbs, this simple confit brightens up everything from rustic bread, to eggs, and pizza.

A white plate with rustic bread, cheese, and spicy tomato confit.

The word confit (pronounced “kon-FEE”) derives from the French verb confire, which simply means to preserve. Traditionally, confit simply refers to any sort of preserved food, whether it’s meat, fruit, or vegetables. This preservation takes place by slowly cooking food in a liquid that is inhospitable to bacterial growth. With fruits, this is generally a very concentrated sugar syrup*; with meats and vegetables, a pure fat.

~~ Serious Eats, What the Heck is Confit?

👩🏻‍🍳 Tamara Talks – What is Tomato Confit?

While the traditional confit method is often associated with meats (like duck confit), it is indeed possible to apply a similar concept to vegetables and fruits. While fruits typically involve slow-cooking the fruit in a concentrated sugar syrup (like this kumquat confit), vegetable confit involves slow-cooking vegetables in oil, typically at a low temperature, until they become tender and infused with flavor. The cooking process helps to concentrate the flavors of the vegetables and intensifies their rich and savory flavors.

The choice of oil, herbs, spices, etc. can vary based on personal preferences and the type of vegetables being used. Tomatoes, garlic, onions, and peppers are among the most common confit vegetables. The end product can be served as a side dish on its own, added to salads or grain bowls, or used as a flavorful topping (think salsa) for all sorts of dishes.

A more typical tomato confit recipe may include thyme, oregano, rosemary, or basil. This spicy tomato confit gets its subtle heat from chile de árbol – a small, slender chile used in Mexican cooking. The peppers are a little hotter than a jalapeño. You can remove them after roasting to minimize their heat. If you love a little heat (like we do), you can leave them in the oil when you store them. My husband eats them with the tomatoes.🔥

📋 Ingredients Notes

Ingredients for spicy tomato confit - cherry tomatoes, olive oil, chile de árbol, garlic, cilantro, and oregano.
  • small tomatoes – I like to use these cherry tomatoes. They’re plump, and the vine looks pretty in the photos. Feel free to use your favorite small tomatoes. Keep in mind the size determines the cooking time.
  • extra virgin olive oil – You do not need to use “top shelf” olive oil, but it should be decent quality.
  • chile de árbol – I use dried chile de árbol peppers. For perspective, they’re a little hotter than jalapeños. You can vary the number (or omit them entirely). I used about 10 peppers, and distributed them throughout the tomatoes. When I put them in the jar, the peppers were included. You may prefer to remove them. The heat in the oil is subtle, but if you include them when you serve the confit, you may feel the burn. We like the heat, so you may notice them on my rustic bread photos. Japones chiles are roughly the same size and heat level if you’re looking for a substitution.
  • garlic – We love garlic! I use 2 bulbs. One of them gets cut in half, and nestled in the tomatoes for roasting. The cloves from the other one are distributed throughout, and included in the jar for storage.
  • fresh herbs – In keeping with the Mexican inspiration of this tomato confit, I use fresh oregano and cilantro. I have Mediterranean oregano in my garden, but Mexican oregano would be even better.
  • sea salt – I really like Maldon Sea Salt Flakes for tomato confit, but you can use the salt you prefer.

🔪 Step-By-Step Instructions

  • Preheat the oven to 250ºF/120ºC.
Step 1 - All tomato confit ingredients are arranged in an ovenproof white ceramic baking dish.
  • Step 1 – Arrange the tomatoes (on or off the vine), garlic halves if using, whole cloves, and chile de árbol in the casserole dish. Pour the olive oil over the tomatoes. It does not need to cover the tomatoes, but should go about halfway. Press the chiles down into the oil. NOTE: A single layer will get the roasting done faster. My tomatoes are a little crowded, but my larger casserole dishes were too large. The larger the casserole dish will require more oil. Sprinkle with chopped herbs, and season generously with sea salt and fresh ground pepper.
Step 2 - The tomatoes, garlic, peppers, herbs, and olive oil have been roasted for 2 hours, and removed from the oven.
  • Step 2 – Place the casserole dish in the preheated oven. Roast until the tomatoes are starting to wrinkle but not burst. Depending on the size of your tomatoes, this will take 1 1/2 to 2 1/2 hours. Cool completely.
Step 3 - The completed spicy tomato confit is stored in a glass jar covered with olive oil.
  • Store the spicy tomato confit – Remove the stems if present. Place tomatoes, chiles (if desired), and garlic in an airtight container. Cover with oil. Refrigerate until ready to serve.
  • To serve – I like to use a slotted spoon to remove the tomatoes and garlic from the olive oil when putting it on bread or pizza. If I’m using it in pasta, I want a fair amount of the oil tossed with the pasta.
A bird's eye look at 3 slices of bread topped with cheese, confit tomatoes, and herbs.
The spicy tomato confit was delicious atop toasted rustic bread smeared with queso requesón.
Yes, my husband eats the chile de árbol peppers!

🍅What to Serve with Confit Tomatoes?

  • rustic bread – I love an Italian bread like Luciane that has a crusty exterior with a substantial interior. A smear of ricotta, cream cheese, mascarpone, or even requesón makes it extra special! See photo above.
  • top eggs – Whether scrambled, poached, or fried, a scoop of tomato confit will elevate this humble ingredient!
  • savory french toast – I recently finished this recipe for savory french toast, and this is a fantastic topping!
  • pizza – Switch out fresh or sun-dried tomatoes for tomato confit. They’re great on this ground lamb pizza.

❓ FAQ

Is chile de árbol hot?

Yes, the chile de árbol is generally considered to be fairly hot. It is a small and slender chili pepper, typically red or green when fresh, and it is commonly used in Mexican cuisine. The heat level of chile de árbol can vary, but it is generally a little hotter than a jalapeño pepper. On the Scoville Heat Scale, which measures the spiciness or heat of chili peppers, chile de árbol typically ranges from 15,000 to 30,000 Scoville Heat Units (SHU). This chili is often used to add heat and flavor to various dishes, including salsas, sauces, and Mexican cuisine in general.

How long does tomato confit last?

Your spicy tomato confit can be stored in a tightly sealed container in the refrigerator for about 2 weeks. Make sure the tomatoes are covered with oil.

💭 Tips

As a food blogger, my photos “sell” my recipes. I love the flavor bomb tomatoes for 2 reasons: 1. They look really nice in my photos. 2. They are vine-ripened, and very flavorful. However, they make a little bit more work for you when you finish the tomato confit. Some of them fall off of the vine, but some have to be pulled off. Because they are swimming in oil, this is a messy process. Feel free to use your favorite small tomatoes that are not on the vine!

Leftover olive oil is awesome in salad dressing, tossed with pasta, or as a dip for bread. Store it in the refrigerator in a sealed container.

Determining calories and fats is not really possible because you don’t consume all the olive oil that goes into the oven with your tomatoes. The numbers in the recipe card are only a guestimate! Keep in mind olive oil is a healthy fat when consumed in moderation, and can be part of your healthy diet.

Signature in red and green with chiles and limes. Healthyish Latin cuisine.

A white ceramic casserole dish with the spicy tomato confit, and a pinch bowl of sea salt.

Spicy Tomato Confit

Fragrant, juicy cherry tomatoes slow-cook in extra virgin olive oil with garlic, chile de árbol, and fresh herbs… it's delightful on everything from rustic bread to eggs, and pizza!
5 from 2 votes

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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Side Dishes
Cuisine Fusion/Eclectic
Servings 20 servings
Calories 65 kcal

Ingredients
 
 

  • 2 pounds cherry tomatoes - see Ingredients Notes in post
  • 1 ½ cups olive oil
  • 1 bulb garlic - or more!
  • ¼ cup finely chopped fresh herbs - I like cilantro and oregano
  • dried chile de árbol peppers - see Ingredients Notes in post for tips
  • 1 teaspoon sea salt - more or less to taste
  • fresh ground pepper

Instructions

  • Preheat the oven to 250ºF/120ºC.
  • Arrange the tomatoes, garlic halves, garlic cloves, and chile de árbol in the casserole dish. Pour the olive oil over the tomatoes. Press the chiles and garlic down into the oil. Sprinkle with chopped herbs, and season generously with sea salt and fresh ground pepper.
  • Place the casserole dish in the preheated oven. Roast until the tomatoes are starting to wrinkle but not burst (2 hours +/-). Cool completely.
  • Remove the stems if present. Place tomatoes, chiles (if desired), and garlic in an airtight container. Cover with oil. Refrigerate until ready to serve.

Notes

Do not feel like you need to use tomatoes on the vine. It does make the process longer and messier!
Quantifying macros on this recipe is not really possible due to the fact that all that oil is not consumed.

Nutrition

Calories: 65kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

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4 Comments

  1. See a whole head of garlic makes us smile- you know its going to be good. For sure must make this for the morning eggs but I can think of so many ways to use it. I think the biggest issue is keeping a good stock of it in the refrigerator.