Slow-Roasted Tomato & Garlic Confit Toast
This dish began in my walk-in cooler one late-summer afternoon when crates of overripe tomatoes begged for mercy. I halved them, showered them with ga...
6 servings
Mediterranean Cuisine
🟡Intermediate★★★☆☆
Aug 2, 2025
23 views
Ingredients
🥬
2 pounds
Ripe tomatoes
Roma or heirloom, halved lengthwise
🌾
1 loaf
Sourdough bread
cut into 1-inch thick slices
🫒
1 cup
Extra-virgin olive oil
fruity and peppery
🥬
8 cloves
Garlic
peeled and lightly crushed
🌶️
4 sprigs
Fresh thyme
or 1/2 teaspoon dried
🌶️
1/4 cup
Fresh basil
torn leaves
🥬
1/2 teaspoon
Red pepper flakes
🌶️
1 teaspoon
Kosher salt
🌶️
1 pinch
Flaky sea salt
for finishing
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Preheat your oven to 275°F (135°C). This low temperature is critical—it allows the tomatoes to dehydrate slowly while their natural sugars caramelize, creating that jammy texture without burning.
Step 2
Arrange the halved tomatoes cut-side up in a single layer in a shallow baking dish or rimmed sheet pan. They should fit snugly but not overlap; this ensures even cooking and prevents steaming.
Step 3
Nestle the garlic cloves between the tomatoes, distributing them evenly so every bite will have that mellow, roasted garlic essence.
Step 4
Strip the leaves from two sprigs of fresh thyme and scatter them over the tomatoes along with the red pepper flakes, creating aromatic pockets throughout the confit.
Step 5
Drizzle the extra-virgin olive oil over everything, ensuring each tomato half is generously coated and the garlic is submerged. The oil should come about halfway up the sides of the tomatoes—this creates a gentle poaching environment.
Step 6
Season with kosher salt, focusing on the cut surfaces of the tomatoes where the salt will draw out moisture and concentrate flavor.
Step 7
Slide the pan into the oven and roast for 2.5 to 3 hours, rotating the pan every 45 minutes for even cooking. You're looking for tomatoes that have collapsed and shrunk by about half, with edges caramelized to a deep mahogany and interiors that burst with concentrated sweetness.
Step 8
Remove from the oven and let the confit cool for 15 minutes. During this rest, the tomatoes will absorb some of the now-fragrant oil back into their flesh.
Step 9
While the confit cools, heat a grill pan or heavy skillet over medium-high heat until a drop of water sizzles instantly on contact—this is the Maillard reaction zone that will create those beautiful char marks.
Step 10
Brush both sides of the sourdough bread slices with some of the tomato-infused oil from the confit, then grill for 2-3 minutes per side until deeply golden with charred edges. The bread should sound hollow when tapped—this indicates the interior is still chewy while the exterior is crisp.
Step 11
Arrange the grilled sourdough on a platter and immediately spoon the warm tomatoes and garlic over each slice, allowing some of the precious oil to pool and soak into the bread.
Step 12
Finish with a dramatic shower of flaky sea salt, torn fresh basil leaves, and an additional drizzle of the confit oil. Serve immediately while the contrast between hot bread and warm tomatoes is at its peak.
✨Chef's Tips
- ★Temperature precision matters: Use an oven thermometer to ensure your 275°F is accurate. Even a 25-degree swing can mean the difference between jammy tomatoes and leathery ones. If your oven runs hot, prop the door open slightly with a wooden spoon.
- ★Don't discard the oil—it’s liquid gold. After the tomatoes are gone, strain the remaining oil through a fine-mesh sieve into a sterilized jar. It will keep refrigerated for 3 weeks and transforms anything it touches: drizzle over grilled fish, whisk into vinaigrettes, or use to sauté vegetables.
- ★Choose your tomatoes wisely: Overripe, slightly soft tomatoes are actually ideal here—they contain less water and more concentrated flavor. Avoid mealy or bruised spots, but embrace the ones starting to wrinkle.
- ★For restaurant-level plating, use the confit oil to create artistic swooshes on the plate before adding the toast. The oil’s ruby-gold color creates stunning visual contrast against white plates.
- ★Make it a meal: Top each toast with burrata or fresh ricotta before adding the tomatoes. The creamy cheese acts as a luxurious bridge between the acidic tomatoes and the crunchy bread.
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