“Cook until they collapse.” Tomato confit is made by roasting tomatoes until they literally begin to fall apart. That “cooked” mixture can be used many ways, say for pasta sauce.

Now, semi-confit tomatoes are cooked for a much shorter time. The physical integrity of the tomatoes remains intact. Which makes them perfect for tarts, salad, on toast, as tapas, or integrated into pasta dishes.

A recipe for a wonderful tomato tart, with mustard flavored rice, will be here tomorrow — and that’s a picture of it at the bottom with tomatoes that have been semi-confitted but not disintegrated. What you need now is the recipe and technique for semi-confit tomatoes. Although “semi-confit” sounds a bit like an engineering term, these little gems can be easily made, stored for up to two weeks, and used in so many ways.

Semi-Confit Tomatoes

Yield: about 1 ½ pounds


  • 4 cups light olive oil
  • 2 ¼ pounds ripe cherry or medium tomatoes
  • 2 thyme sprigs
  • 1 bay leaf
  • 2 garlic cloves, halved
  • 1 tablespoon white peppercorns, coarsely crushed
Preparation:Heat the olive oil in a pan and add the whole, unpeeled tomatoes, thyme, bay leaf, garlic, and crushed pepper.Cook gently at about 160⁰F for 5 to 10 minutes. The riper and the smaller the tomatoes, the less time they will take to confit.Let them cool in the pan, then transfer them to a jar or bowl and pour over the oil. Cover with plastic wrap and refrigerate until ready to use. The semi-confit tomatoes will keep well in their oil for at least 2 weeks in an airtight container in the refrigerator. Just season them with salt and pepper before using. Source: Pastry by Michel Roux