Confit Tomatoes
Confit tomatoes are a simple dish that offers deep flavour and nourishing support with very little effort. Rich in lycopene and other beneficial plant compounds, they fit beautifully into a midlife kitchen focused on hormonal balance, gut health, and gentle everyday nourishment. Slow roasting brings out their natural sweetness and creates a rich flavour that can elevate even the simplest meal.
5-10 minutes of preparations and 2-3 hours in the oven /4-8 servings as a main or side dish.
Serving Ideas
Serve generously as a salsa with fresh pasta, chicken or tofu, finished with fresh basil and grated Parmesan.
Add 1–2 cans of cannellini beans and bake them with the tomatoes, then toss with quinoa and fresh spinach for a warm, nourishing salad.
Serve as a flavourful side with baked salmon and mashed potatoes.
Use as a sandwich topping with bean mash or scrambled tofu, finished with a sprinkle of seeds.
Ingredients
1 kg cherry tomatoes
1 big/2 small onion
1 full garlic
½ -1 red chili
100 ml olive oil
4-6 fresh thyme twigs
Salt, black pepper
Preparation
Preheat the oven to 130 °C.
Thinly slice the onion. Peel and halve the garlic cloves. Cut the chili into a few large pieces.
Place everything in a deep, ovenproof dish and add the tomatoes.
Drizzle with olive oil and season with a small amount of salt, pepper, and fresh thyme.
Bake for 2–3 hours, turning gently a few times, until the juices have reduced and the tomatoes are soft and wrinkled.
Serve warm or cold in your favourite way.
For more support, guidance and tools, you can also explore our services, including our Feasting while Fasting Program and Nourish to Flourish Course.
