Geoffrey Zakarian makes Tomato Confit, as seen on Food Network's The Kitchen
Recipe courtesy of Geoffrey Zakarian

Tomato Confit

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  • Level: Easy
  • Total: 2 hr 5 min
  • Active: 5 min
  • Yield: 1 1/2 cups



  1. Preheat the oven to 300 degrees F.
  2. Toss the tomatoes with the olive oil, thyme, red pepper flakes and garlic in a bowl. Season with salt and pepper.
  3. Fit a baking sheet with a wire rack and arrange the tomato halves cut-side up on the rack. Cook the tomatoes until shriveled and tender, 1 1/2 to 2 hours.
  4. Serving suggestions: Roughly chop the tomatoes, transfer to a serving bowl, top with freshly grated Parmesan and serve with crostini. Use as a condiment for roasted fish or chicken or stir into store-bought tomato sauce to improve the flavor.