Tomato Confit

Tomato Confit


Tomato Confit is an incredibly simple and easy condiment that can be put together in less than 5 minutes.  Slowly cooked in olive oil at very low temperatures is the secret to an unforgettable confit.  These tiny morsels of goodness will elevate just about any meal to a whole new level.  With every bite, the symphony of flavors that explode in your mouth are truly hard to forget.  Absolutely delicious over pasta, perfect in a sandwich, and mouthwatering when served over fish.  Drizzle any leftover oil over salads, pasta or even a fried egg.  Let's get started!



  • 1 kilo mixed cherry tomatoes
  • 15 garlic cloves 
  • 200 grams - 7oz Kalamata olives
  • 375-400 grams olive oil 
  • 6 sprigs fresh thyme
  • 3 whole cayenne peppers or hot pepper flakes
  • Splash of balsamic vinegar
  • about 1 teaspoon brown sugar
  • Salt to taste 


    1. Preheat The Marinara Pizza Oven to 275°F - 135°C.  Make sure to keep the temperature of the oven steady by simply using small pieces of wood to keep a small fire going.  Avoid big flames to billow across the dome of the oven as you would risk charring the tomatoes.   
    2. Place the cherry tomatoes, garlic and olives in a baking dish.  
    3. Pour the olive oil over the tomatoes until 3/4 of the way covered. 
    4. Add the sprigs of thyme, little brown sugar, cayenne pepper, splash of vinegar and salt.  Stir everything together.
    5. Place the pan in the oven and allow it to slowly bake for about 2 hours. 
    6. After 2 hours, remove the confit from the oven.  It can be served immediately with a crunchy baguette or jarred and used later for a variety of recipes.  Perfect with pasta, over fish, placed on a sandwich and even on a salad.  The possibilities are endless.  Enjoy! 
    Buon Appetito!

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