Slow-Roasted Tomato Confit — FarmPal

Freezing recipe yielding 3-4 pints. Stores for 10-12 months frozen.

Method
freezing
Yield
3-4 pints
Storage
10-12 months frozen
Difficulty
beginner

Ingredients

  • •5 lbs ripe paste tomatoes (Roma, San Marzano, or Amish Paste)
  • •1/2 cup extra virgin olive oil
  • •8 garlic cloves, halved
  • •2 tablespoons fresh thyme leaves
  • •1 tablespoon flaky sea salt
  • •1 teaspoon freshly ground black pepper
  • •1 teaspoon sugar (optional, reduces acidity)

Instructions

  1. 1Preheat oven to 275°F low and slow is the key to concentration
  2. 2Core tomatoes and halve lengthwise, place cut-side up on rimmed sheet pans
  3. 3Tuck garlic halves between tomatoes
  4. 4Drizzle generously with olive oil, sprinkle with salt, pepper, thyme, and sugar
  5. 5Roast 2.5-3 hours until tomatoes are collapsed, caramelized, and deeply concentrated
  6. 6Tomatoes should be shrunken to about half their size with edges beginning to char
  7. 7Cool completely on pans do not rush this step
  8. 8Transfer tomatoes and all pan juices into freezer containers or vacuum bags
  9. 9Press out air, seal, and freeze flat for efficient stacking
  10. 10From frozen: drop directly into pasta sauces, soups, or on pizza no thaw needed
  11. 11Captures peak-season tomato flavor far better than raw freezing umami intensifies