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Kristin’s Tomato Confit

Robyn Openshaw - Oct 03, 2011 - This Post May Contain Affiliate Links

Do you grow cherry tomatoes or know someone who does? There's a huge field of them at the top of my street, abandoned by the grower because it's too labor-intensive to pick them. Luckily the owner of the field is generous and I can take my fill! If you've got access to some, my site director came up with a recipe that will blow your mind.

My favorite thing to do with this stuff is dip brown-rice crackers in it, but there are plenty of possibilities. At the end of the recipe, Kristin has added some ideas.

Kristin's Tomato Confit (pronounced "cone-fee")

the amount you use of each ingredient will depend on your preferences. play around and find what works for you!


  • garden-fresh cherry tomatoes
  • yellow tomatoes (optional, for color)
  • garlic
  • rosemary
  • olive oil
  • sea salt
  • freshly ground pepper


  1. Fill the bottom of a pan with whole garden-fresh cherry tomatoes. I like to use an 8x13 pan, but you can adjust for your circumstances. I also add yellow tomatoes for color if I have them.
  2. Crush the cloves of an entire bulb of garlic and add it to the pan.
  3. Add the leaves of two sprigs of rosemary.
  4. Drizzle with olive oil and add sea salt and freshly ground pepper, to taste.
  5. Bake at 300 degrees for an hour.
  6. Remove from oven and smash coarsely with a potato masher. Spread on bruschetta, on its own or with goat cheese, or add to couscous, quinoa, or pasta as a sauce.

Read next: Patty's Raw Italian Feast

Photograph of Robyn Openshaw, founder of Green Smoothie GirlRobyn Openshaw, MSW, is the bestselling author of The Green Smoothies Diet, 12 Steps to Whole Foods, and 2017’s #1 Amazon Bestseller and USA Today Bestseller, Vibe. Learn more about how to make the journey painless, from the nutrient-scarce Standard American Diet, to a whole-foods diet, in her free video masterclass 12 Steps to Whole Foods.

Disclosure: This post may contain affiliate links that help support the GSG mission without costing you extra. I recommend only companies and products that I use myself.

Posted in: Gardening, Recipes

2 thoughts on “Kristin’s Tomato Confit”

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  1. Anonymous says:

    That sounds so yummy! I will have to try it IF my tomatoes ever ripen.;)

  2. Anonymous says:

    Mouth watering!

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