Tomato confit

This original condiment for cheese is easy to make. The roasting does take some time.


  • 150 g cherry tomatoes or vine tomatoes
  • salt
  • 2 teaspoons powdered sugar
  • 1 clove garlic
  • 4 tablespoons olive oil
  • leaves from a few sprigs of thyme


Preheat the oven to 100 °C. Place a sheet of parchment paper on the baking tray. Halve the tomatoes and place them cut-side down on the baking tray. Sprinkle with salt and sugar. Cut the garlic into slices and place these among the tomatoes. Splash with olive oil, sprinkle thyme leaves on top and leave in the oven for 90-120 minutes to roast.

Shopping Cart
Scroll to Top