Tomato Confit
Tomato Confit
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Tomato Confit

15 MIN
2 H 30 MIN



  1. With the rack in the middle position, preheat the oven to 200°F (100°C).
  2. Wash the plum tomatoes and cut them in half. Core and remove the seeds. In a bowl, combine the tomatoes with a little olive oil, salt, freshly ground black pepper and the dried herbs.
  3. Place the tomatoes on a baking sheet cut sides up. Bake for about 2 hours 30 minutes, or a little more for field tomatoes. Remove the skin, if desired. Serve with antipasti, in pasta and on pizza. 


Take advantage of the abundance of your garden to double or even triple this recipe. Freeze the tomatoes in small amounts in freezer bags.

We tend to forget the beautiful simplicity of tomatoes. In season, simply chop tomatoes and add them to hot pasta with a drizzle of good olive oil, basil and pieces of bocconcini. Because it is not cooked, we call this a raw sauce.


  1. These were lovely! I had a hard time getting them into the freezer without trying one or two!!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.