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    Home / Recipes / Course / Dinner

    15 Jul 11, 2014 Dinner  |   Jump to Recipe

    Tomato Confit Pasta

    With just 3 fresh ingredients and minimal effort, you can have a plate of this seasonal pasta on the table in under 1 hour.

    This post may contain affiliate links.

    Tomato Confit Pasta

    I know the word confit may conjure up some feelings of worry and anxiety, but I assure you, the process couldn’t be easier.  The term confit is typically associated with meat (especially duck), but can also be applied to fruits and vegetables.  Confit simply means to cook something in fat at a low temperature for a longer period of time.

    Here, I’m tossing cooked pasta with slow-roasted tomato confit and chopped fresh basil.  To make the tomato confit, simply toss cherry tomatoes, garlic and basil in olive oil, and slow-roast for 45 minutes.  The resulting tomatoes will soften and blister, releasing some of their juices on to the pan.  The tomatoes and juices will have a wonderfully concentrated tomato flavor.  The pasta cooks up while the tomatoes are in the oven, keeping cook time to a minimum.  For best results, give this recipe a try while tomatoes are in season.  Continue reading for the recipe.

    Pasta, Tomatoes, Basil

    I’ve made this pasta a number of times, and it truly is easy to make.  Especially during the work week!  I start the tomatoes in the oven right when I get home from work, and while they are cooking, I get changed and cleaned up.  The pasta goes on 30 minutes later, and at the end of 45 minutes, I’m enjoying a super tasty seasonal pasta dish while watching reruns of Girls.  Boom.

    Sometimes I like to double the recipe below and store leftovers in the fridge for later use. Tomato confit can also be used as a condiment for steak, chicken, sandwiches, salads or crostini. Just be sure to bring the mixture to room temperature before using.

    Tomato Confit Pre-Bake

    Seasoning is key with this recipe.  You need to season the tomatoes before they go into the oven, and you need to season the pasta water.  Once you combine the two, you need to check for seasoning again.  I found that I needed to add a couple more pinches of salt to really make the flavors pop.

    Tomato Confit Post Bake

    Tomato Confit Pasta

    Tomato Confit Pasta

    by Brandon Matzek
    5 from 2 votes
    Print Recipe Pin Recipe
    Servings 4 servings

    Ingredients
      

    • 2 pints 50 – 60 cherry tomatoes, stemmed
    • 4 garlic cloves, smashed and peeled
    • Handful of basil leaves, torn, plus more for topping
    • 1/3 cup extra virgin olive oil
    • Kosher salt
    • Freshly ground black pepper
    • 12 oz dried pasta

    Instructions
     

    • Preheat an oven to 325°F. Place tomatoes, garlic and basil on a rimmed baking sheet, and drizzle with extra-virgin olive oil. Sprinkle with a large pinch of salt and several turns of black pepper, then toss to combine. Bake until the tomatoes are soft and wrinkled, 45 – 50 minutes, stirring the tomatoes around a few times to ensure even cooking.
    • While the tomatoes are cooking, bring a large pot of salted water to a boil. Cook pasta until al dente (soft on the outside, but still some bite left on the inside). Place cooked pasta and tomato confit* in a large bowl, tossing to combine. Season to taste with additional kosher salt and black pepper (I added a couple additional pinches of salt).

    To serve, divide pasta between 4 bowls, and finish with a drizzle of extra virgin olive oil and a sprinkling of chopped fresh basil.

      Notes

      *If you don’t plan on using all of the tomato confit with the pasta, discard garlic, and store in the refrigerator for up to 4 weeks.
      Tried this recipe?Tag @brandiego on Instagram so I can check it out!
      15
      Brandon and Federico
      Brandon

      I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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      Categories: Dinner Tags: basil, black pepper, garlic, kosher salt, olive oil, pasta, tomatoes

      Reader Interactions

      Comments

      1. Arthur in the Garden! says

        July 11, 2014 at 11:53 am

        5 stars
        Yummy! Roasting tomatoes make the so sweet!

        Reply
        • Brandon Matzek says

          July 24, 2014 at 2:50 pm

          Yes! Especially during the summer months. Thanks Arthur!

          Reply
      2. sippitysup says

        July 11, 2014 at 12:51 pm

        At my house we call that flavor bomb pasta. GREG

        Reply
        • Brandon Matzek says

          July 24, 2014 at 2:50 pm

          Nice! I like that nomenclature 😉

          Reply
      3. Averie @ Averie Cooks says

        July 11, 2014 at 1:38 pm

        Looks awesome and love your plate 🙂 Pinned!

        Have a great weekend, Brandon!

        Reply
        • Brandon Matzek says

          July 24, 2014 at 2:50 pm

          Thanks Averie :)! You know where it’s from!

          Reply
      4. Millie l Add A Little says

        July 12, 2014 at 11:52 am

        This looks amazing Brandon – I’m obsessed with roasting anything and tomatoes become so sweet and delicious! Love the idea!
        http://youtube.com/addalittlefood

        Reply
        • Brandon Matzek says

          July 24, 2014 at 2:51 pm

          Thanks Millie :)! I love roasting as well. So easy!

          Reply
      5. Barbara says

        July 14, 2014 at 1:23 pm

        Pasta is my second love and this is the perfect happy dish of it. My mouth is watering!

        Reply
        • Brandon Matzek says

          July 24, 2014 at 2:51 pm

          Thanks Barbara 🙂

          Reply
      6. Angel Reyes says

        July 16, 2014 at 11:30 am

        How do you call pasta? I like the shape, especially for this kinda “sauce-less” dish.
        I think I’ll be making this dish soon. It’s so beautiful I can almost taste it.

        Reply
        • Brandon Matzek says

          July 24, 2014 at 2:55 pm

          It’s called Casarecce. Thanks Angel :)!

          Reply
      7. Angel Reyes says

        July 16, 2014 at 11:31 am

        oh, and I love that dish/fork. Gorgeous.

        Reply
      8. Emily says

        July 27, 2014 at 12:18 pm

        OMG, this looks AMAZING. I’m so trying this.

        Reply
      9. Adri says

        July 27, 2014 at 4:08 pm

        This one has been a classic in our home as long as I can remember. It’s so perfect for summer, and isn’t it wonderful how just a few ingredients can make such a very tasty dish. Of course, the better the olive oil, the better the dish! The pasta too is easy to make. Just roll the dough into little balls, shape into ropes and roll them around a knitting needle or the official tool, an iron rod, known as a ferretto. Complimenti, and I hope you are having a wonderful summer!

        Reply
      10. Kristen @ A Mind Full Mom says

        March 4, 2015 at 4:18 am

        3 ingredients to a fresh dinner? DONE!!! Thanks for a great recipe!

        Reply
        • Brandon Matzek says

          March 4, 2015 at 7:13 am

          Yes!! So easy. Thanks Kristen.

          Reply
      11. Christine from Cook the Story says

        March 4, 2015 at 5:24 am

        roasted tomatoes add so much flavor to dishes. This sounds delicious!

        Reply
        • Brandon Matzek says

          March 4, 2015 at 7:14 am

          I totally agree. Thanks Christine!

          Reply
      12. Barbara @ Spirited Cook says

        March 4, 2015 at 6:46 am

        Oh, I’m definitely making this! It’s perfect for this time of year, when I can only get the bare minimum of flavorful tomatoes in Maine — I’m loving the cocktail tomatoes grown in Maine by Backyard Farms.

        Reply
        • Brandon Matzek says

          March 4, 2015 at 7:14 am

          Cocktail tomatoes?? Yum!

          Reply
      13. Kristina says

        March 4, 2015 at 7:48 am

        tomato and basil is possibly my favorite savory combination, and this pasta looks perfect. looking forward to spring…

        Reply
      14. Des @ Life's Ambrosia says

        March 4, 2015 at 1:25 pm

        I love everything about this. Every. Thing. It’s simple and that, in my mind, is the best way to serve tomatoes. They don’t need much. Cannot wait until summer so I can grow some of my own and try this! What shape of pasta did you use?

        Reply
        • Brandon Matzek says

          March 4, 2015 at 2:25 pm

          Thanks Des!! I believe they are called Casarecce.

          Reply
      15. Alyssa @ Simply Quinoa says

        March 4, 2015 at 8:08 pm

        Just gorgeous! I’m loving the burst tomatoes and that this would be easily made gluten-free with just a switch of pasta. So yum!

        Reply
        • Brandon Matzek says

          March 4, 2015 at 9:11 pm

          Yes! I’ve made this before with brown rice pasta and it works well.

          Reply
      16. Susan | LunaCafe says

        March 4, 2015 at 9:27 pm

        My favorite way to cook tomatoes. This dish looks wonderful.

        Reply
        • Brandon Matzek says

          March 5, 2015 at 7:10 am

          Thanks Susan!

          Reply
      17. Sharon says

        September 28, 2018 at 4:46 am

        5 stars
        OMGosh!!! Super easy and SO delicious. The aroma alone in the kitchen while the tomatoes are roasting is to die for. Amazing how a few ingredients can have such a powerful, delicious taste. Thank you for sharing. I’m anxious to try more of your recipes.

        Reply
        • Brandon Matzek says

          October 1, 2018 at 10:21 am

          Thanks for sharing Sharon and I’m so glad you enjoyed the recipe!!

          Reply

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      Brandon and Federico

      I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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