Confit tomato, peppers and garlic

“Confit” refers to slow-cooking food in fat to preserve it. We’ve gone Mediterranean, cooking and preserving sun-ripened vegetables.

  More than 1 hour

Makes about 2-3 cups each

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Confit slow roasted tomatoes
  • 2.5kg salad tomatoes, quartered
  • Salt and milled pepper 
  • 1/3 cup (80ml) olive oil + extra for topping up
  • 1/3 cup (80ml) balsamic vinegar
  • 3 Tbsp (45ml) sugar
  • 7 cloves garlic, sliced
  • ½ punnet (10g) fresh thyme or origanum, leaves picked 
  • Handful fresh basil leaves
Confit peppers
  • 4 packets (about 1.1kg) Palermo peppers
  • 1 cup (250ml) olive oil 
  • 3 cloves garlic, halved
  • 4 sprigs fresh origanum 
  • 2 strips lemon peel
Confit garlic
  • 2 bulbs garlic, cloves peeled
  • 1½  cups (375ml) olive oil blend
  • Handful thyme and/ or rosemary leaves 
  • Pinch salt


Confit slow roasted tomatoes
  1. Arrange tomatoes in a single layer on 2-3 baking trays (take care not to overcrowd them). Season, then drizzle with oil and balsamic. 
  2. Sprinkle with sugar, garlic and herbs.
  3. Roast at 150°C for 60-75 minutes or until tomatoes have gone soft and slightly caramelised. Place tomatoes in sterilised jars while hot, and top up with room- temperature olive oil. Cool down at room temperature. 
  4. Tap jars so that any air bubbles escape to the top.
  5. Seal jars and refrigerate. 
  6. Use within 2 weeks.
Confit peppers
  1. Grill the whole peppers over an open gas hob until almost blackened all over. (You can also do this under an oven grill at 220°C.)
  2. Place in a bowl, cover with clingwrap and set aside for 10 minutes. 
  3. Remove skins – they should slide off easily. 
  4. Halve peppers, discard seeds and place flesh in sterilised jars.
  5. Heat olive oil, garlic, origanum and lemon peel in a pan over medium-low heat for 5-10 minutes to infuse. 
  6. Pour flavoured oil into jars, submerging peppers completely. 
  7. Cool, seal and place in the fridge. 
  8. Use within 3-4 weeks.
Confit garlic
  1. Place garlic cloves and herbs in a small oven dish and submerge completely in oil. 
  2. Cover with foil and roast at 130°C for 80-90 minutes until soft.
  3. Place hot oil and garlic cloves into two sterilised 250ml jars. (If not filling, top with a circle of baking paper to keep it airtight.) 
  4. Cool down at room temperature. 
  5. Keeps in the fridge for 2-3 weeks.


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