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smoked tomato confit in a white plate with a gold spoon and bread on the side.

Smoked Tomato Confit

This smoked tomato confit with rosemary and garlic is such a delicious twist on the classic. The tomatoes absorb a subtle but complex smoky flavor, making them so delicious. And if you don't have a smoker, don't worry - instructions to make this smoky tomato confit without a smoker are included!
5 from 3 votes
Course: Appetizer, Condiment, Side Dish
Cuisine: French
Keyword: smoked garlic confit, smoked tomato confit, smoky garlic confit, smoky tomato confit
Servings: 6 people
Calories per serving: 201
PREP TIME 5 mins
COOK TIME 2 hrs 45 mins
TOTAL TIME 2 hrs 50 mins

INGREDIENTS
 

  • 2 heads garlic, peeled
  • 5 sprigs rosemary
  • 2 pounds heirloom tomatoes, cut into 0.5 inch slices or thick wedges
  • 2 teaspoons kosher salt
  • 1 ½ cups olive oil
  • ¼ teaspoon liquid smoke, if using oven method

INSTRUCTIONS

  • Preheat the smoker, charcoal grill, or oven to 225°F.
  • Scatter the peeled garlic cloves and most of the fresh rosemary on the bottom of a 9x13 inch baking dish.
  • Add the tomato slices on top in a single layer or slightly overlapping. Sprinkle evenly with salt, then place the remaining rosemary on top and add the olive oil. If using liquid smoke, mix it with a little bit of water to dilute it and brush it over the tomato slices before drizzling the olive oil all over. Do not submerge the tomatoes in olive oil - add enough oil to go halfway up the tomatoes at the most.
  • Place in the preheated smoker, charcoal grill, or oven and let it cook for about 3 hours, or until the tomatoes and garlic are soft but still in tact. (See note below if using the oven method without liquid smoke.)
  • Let the confit cool completely then transfer to an airtight container, submerge in oil, and store in the fridge if not serving immediately.

NOTES

Smoking with charcoal: If you are making this recipe in the oven and don't want to use liquid smoke, after the confit is ready, grab a piece of charcoal and using tongs, place it over a flame on your stovetop for a few minutes, until it has red fiery spots. Then place the hot coal in a small stainless steel or a heat-resistant glass bowl and add a little bit of vegetable oil to get it smoking. Nestle the bowl inside the baking dish with the tomato confit, and cover the entire dish immediately to trap the smoke inside. Let it smoke for about a minute or two, depending on how strong of a smoky flavor you want. Then uncover and remove the bowl with the hot coal carefully. To err on the side of caution, you can set the baking dish outside while it's smoking to prevent a lot of smoke inside your house. If you'd like to watch a video of how to smoke this tomato confit with a piece of charcoal, check out this helpful video on YouTube by Raihana's Cuisine
Storage: Make sure the garlic and tomatoes are always fully covered with olive oil, and top them with regular olive oil as needed.
Please read the FAQ for more helpful tips regarding storage and serving suggestions.

NUTRITION

Calories: 201kcal | Carbohydrates: 9g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 785mg | Potassium: 397mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1263IU | Vitamin C: 24mg | Calcium: 34mg | Iron: 1mg

Nutrition information provided is an estimate and may vary.

DID YOU MAKE THIS RECIPE?Mention @forksandfoliage or tag #forksandfoliage so I can see your delicious creations! And please don't forget to rate and comment below!