Slow Roasted Tomato Confit with Onions, Garlic, and Herbs

Sweet, charred, irresistible roasted tomato recipe with garlic and onions — perfect for pasta, toast, pizza, salads, grain bowls, or snacking on their own.

Let me tell you a little secret. Tomatoes — even the underripe, not-so-prime variety — take on a whole new life when you slow roast them in olive oil alongside onions, garlic, and herbs. The herbs can even be optional. This is the most simple recipe, yet it feels fancy, so it’s perfect for a dinner party or a date night, or just a night in with Netflix.

Thinking back to what first moved me to make this recipe, I’m so grateful I took the leap. A few sad tomatoes were wilting on my counter. The first time I made this, it contained a mixture of farmers market tomatoes – some little cherry tomatoes, some heirloom, a few campari. I tossed them with olive oil, half a sliced onion, some garlic, and a few sprigs of fresh herbs. I could have never predicted how taken I would be.

The whispers of this magic combination will make their way through your home over their extended roasting period, culminating in an irresistible, heady aroma as you pull these beauties out of the oven. The charred bits and sweet, dreamy nuggets of tomato mingle together as a balanced accompaniment to, well, anything. Here are just a few ideas for ways you can enjoy them:

• Make a piece of toast. Spread with garlic butter, top with roasted tomatoes and a few caramelized onions, all drenched in herby, sweet olive oil from the roasting pan. Sprinkle with slivered green onions and fresh basil if you have it, and top with crunchy Maldon sea salt. Devour.
• Boil pasta (handmade or otherwise). Toss with good olive oil and spoon roasted tomatoes on top. Yes, it really can be that simple. Or you can sprinkle your bowl of pasta with slivered basil, freshly grated Parmesan cheese, and spicy chili flakes. I won’t tell.
• Rub pizza dough with olive oil. Sprinkle with fresh or dried herbs (oregano, thyme, rosemary are all good options). Spoon tomatoes on top and spread across your pizza crust. Add hearty chunks of mozzarella cheese and slivers of sharp parmesan. Sprinkle with chili flakes if you feel like it. Add any other toppings you like (imagine artichoke hearts, olives, sauteed mushrooms, or spinach), or keep it simple. Bake on high heat till edges are charred and cheese is oozy. Share with a loved one (or don’t…).
• Serve alongside grilled protein, on top of a roasted sweet potato, in a macro or grain bowl, on a salad, or freeze and save for a gloomy day… the opportunities are endless.

So, I ate a lot of the tomatoes before I took this picture…

If you’re feeling cheeky, you can totally enjoy these on their own, straight out of the roasting pan. I’ve been guilty of that a number of times.

I find it very difficult to not eat the entire pan of tomatoes within a half hour of them coming out of the oven. If you can resist these then you’re actually very talented and I commend you. These tomatoes make raw tomatoes seem boring; roasted tomatoes are so sweet, so flavorful, it’s almost unbelievable.

These tomatoes creamy and soft with crispy charred edges. They’re sweet, tangy, earthy, fresh, and sumptuous.

Now that it’s summer, let’s make a deal. Tomatoes have been on sale every week at my grocery store. Next time they go on sale near you, go fill a big bag and buy at least a pound so you can make a batch of these slow roasted, sweet and tangy, buttery, luscious tomatoes. You won’t regret it.