Go Back
+ servings
An easy summer recipe for One-Pot Tomato Chevre Confit by Eva Kosmas Flores

One-Pot Tomato Chevre Confit

Course Appetizer
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 people
Author Eva Kosmas Flores


Tomato Chevre Confit

  • 25 ounces ripe tomatoes
  • 8 cloves of garlic
  • 8 ounces Vermont Creamery goat's cheese (crumbled)
  • 1 3/4 cups extra virgin olive oil
  • 1 teaspoon flake kosher salt
  • 1/4 teaspoon freshly cracked pepper
  • 1 medium yellow onion (peeled and cut into eighths)

Serving Options

  • 12 ounces dry pasta (prepared according to package directions)
  • 4 ounces Vermont Creamery goat's cheese (crumbled)
  • 1/4 cup fresh basil leaves
  • 1 baguette (cut into 1/4-inch thick slices and toasted)


  1. Preheat oven to 300 degrees Fahrenheit. Cut the large tomatoes into sixths, medium tomatoes in half, and leave the small tomatoes whole. Toss the tomatoes with the garlic, chèvre, olive oil, salt and pepper and place in a large cast iron pot or cocotte. Arrange the onion wedges in the pan in the olive oil. Place the pan in the oven and bake for 1 hour, then raise the heat to 350 degrees Fahrenheit and bake for 1 hour more.

  2. To serve it as a main, toss it with the cooked pasta and 4 additional ounces of Vermont Creamery chevre and serve. To serve it as an appetizer, spread it on the toasted baguette slices.