The Best Way To Use Up Old Tomatoes

How I use up the wrinkly little guys on my counter before they get moldy.

Happy New Year, gang!

I hope you’ve all been enjoying the holiday season and that your 2025 is off to a great start so far.

It’s been a while since I put out an installment of my Tips & Tricks series, so this week I’m sharing my favorite way to use up the old tomatoes I have sitting on my counter before they go bad.

As y’all may know, I’m all about bang-for-your-buck ingredients that pack loads of flavor into a dish just by scooping them in, and the tomato confit I make in the video below falls into that category.

You simmer the tomatoes low and slow in olive oil until you cook off all of the moisture. When you’re done, you’re left with super savory, jammy tomatoes that you can throw onto sandwiches or fold into pasta AND an incredible tomato-infused olive oil that’s great for dressings.

I hope you enjoy!

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Tomato Confit
Servings: N/A - Depends on how many tomatoes you use.

Ingredients

• Whatever tomatoes you need to use up

• Enough olive oil to submerge your tomatoes halfway* (See Note)

• A few garlic cloves (optional)

• Salt to taste (optional)** (See Note)

Instructions: