Confit Tomatoes & Roasted Capsicum


Simple made-ahead confit tomatoes and roasted capsicum can easily elevate your meals. Make some today.

Confit Tomatoes & Roasted Capsicum |

Both confit tomatoes and roasted capsicum (bell peppers) are really easy made-ahead recipes that can be stored for a couple of days, lovely for all kinds of dishes (as side dish, garnish, crostini/pizza topping, in salads, toss into pasta, and as a base for sauce or dips). I love how both these two recipes can easily elevate my meal.

Bit of this and that salad-ish meal

From my instagram: A bit of this and that salad-ish meal. Cooked oat groats, blanched beans, confit tomatoes, tuna, fried egg, chia seeds, sesame seeds, and almond butter, tossed with apple cider + olive oil


Confit Tomatoes |

When I get some cherry tomatoes that aren’t at their peak yet (quite often in Kuala Lumpur), I love to confit them. I love this easy energy saving technique I learned from Chef Janice Mansfield – 15 minutes on 150C (300F), then switch off the heat and let them cook in the residual heat for 6-8 hours. Sometimes I cook a batch before I go to sleep, and leave them in the oven residual heat overnight. They are lovely and soft but retain their shape, and the flavour intensifies. Hence, slow cooking the tomatoes in oil brings out the intensity of the flavours, then mix with confit garlic cloves, place in the jar in the fridge for about 8 hours to let the flavours mingle.

Roasted capsicum,  fresh tomatoes, salad leaves with lemon olive oil dressing

Roasted capsicum, fresh tomatoes, salad leaves with lemon olive oil dressing made by my friend Tracy Poon-Peverali of Pittolo Private Kitchen

Roasted capsicums (bell peppers) are tender, smoky, and delicious. They add flavor and texture to a variety of dishes and sauces. Once you know how easy the process is, you’ll never spend the money on those jarred roasted capsicum (in my opinion they cost a bomb!). Store the capsicum in a glass jar and cover them with olive oil, it can keep for a week in the fridge. My friend Tracy Poon-Peverali of Pittolo Private Kitchen would freeze small jars of the roasted capsicum, and defrost a jar whenever she need them. I use the same trick and freezes my confit tomatoes too.

Eat Your Colours Salad

From my instagram: A bit of this and that Eat Your Colours Salad – cooked sorghum, roasted beets, steamed purple sweet potatoes, roasted capsicum and salad leaves

While there are still abundant summer bounty of tomatoes and capsicum, use these 2 incredibly easy methods to preserve them for whole year round enjoyment. Make some today.


Confit Tomatoes & Roasted Capsium Quinoa Salad |

Confit Tomatoes & Roasted Capsium Quinoa Salad with Balsamic Vinaigrette

More recipes ideas:
Roasted Capsicum and Eggplant Chutney (What Katie Ate)
Tapas Roasted Peppers (The Italian Kiwi)
Confit Tomato Pasta (Kitchen Konfidence)
Roasted Capsicum Hummus (Cook Republic)
Flaked Seabass, Confit Tomatoes and Fennel Salad

5.0 from 1 reviews
Confit Tomatoes
Prep time
Cook time
Total time
Recipe type: Side / Appetizer
  • 3-4 cups Cherry Tomatoes (preferably those that aren’t at their peak)
  • ½ head Garlic - skin removed and mashed
  • ½ cup Olive Oil
  • ½ teaspoon Sea salt
  1. Preheat oven to 150C (300F).
  2. Toss cherry tomatoes and garlic in a bowl with olive oil and salt. Spread out on a sheet pan so they are in a single layer.
  3. Cook for 15 minutes, then turn off the oven and let cook with the residual heat 6-8 hours.
  4. Remove from the oven and store in jar with the oil the tomatoes were roasted in. Chill in the fridge overnight.
  5. Note: Recipe can easily be doubled or made with a larger quantity.

5.0 from 1 reviews
Roasted Capsicum (Roasted Peppers)
Cook time
Total time
Recipe type: Appetiser, Side
Serves: 300ml jar
  • 6 Red and Yellow Capsicum (Bellpeppers) - preferably all are about the same size
  • 2 tablespoon olive oil
  1. Heat oven to 250C (450F). Place the capsicums on a foil-lined tray. Roast until the skin are slightly darkened and loosens, about 15 minutes. Remove the ones that are already softened into a big bowl, put back the ones that are still firm into the oven for another 5-10 minutes.
  2. Cover the bowl containing the softened capsicum with a cloth to steam the peppers for 15 mins until cool enough to handle. Remove the stems carefully over a small bowl, pour out the juice in the capsicum into bowl for later juice. Remove the seeds, peel off the skin and cut or tear into strips.
  3. It can be used immediately mix with the juice or store in jar with the reserve juice and olive oil, it can be kept in the fridge for a week. The jar can be frozen for 3 months. Defrost in the fridge overnight before you need it and use as normal.


  1. I love seasonal vegetables done in this manner. Once made they are so versatile – and Instagram-ready! Great images.
    kellie@foodtoglow recently posted..Jamie Oliver’s Spelt Spaghetti, Vine Tomatoes & Baked Ricotta Recipe + Review + Giveaway!My Profile

  2. Hi Shannon! These Confit Tomatoes and Roasted Capsicum look divine! I am glad to know that these can be frozen. Yes, the store bought roasted capsicum are very costly (though I love their fancy jars hah..hah…), and I did not buy though I was tempted 😀
    Phong Hong recently posted..Ooops! I Did It Again!!My Profile

  3. Both easy recipes very practical: like the tomato one especially and love the particular slow-cook method which I’ll try as soon as summer Down Under brings in the requisite tomato crop . . .

Leave a Reply

Required fields are marked *.

Rate this recipe:  

CommentLuv badge