Perfect on top of crusty sourdough or spooned over pasta

 Love this jammy confit tomatoes and chickpeas, it’s a great versatile little dish.

  • SERVES: 4
  • PREP TIME: 10 mins
  • COOK TIME: 1.5hr hrs low and slow, hands-off cooking
  • DIFFICULTY: easy
  • IDEAL FOR: snack, easy midweek meal, family

Jammy confit tomatoes

I found this recipe from Emily C and love the simplicity of it.

If you love gooey, sweet tomatoes, then this is a fantastic little idea.

Some of my other favourite tomato recipes include:

Rick Stein’s confit tomato tarte tartin.

And this stunning Confit tomatoes with garlic & rosemary recipe.

Jammy confit tomatoes with chickpeas recipe


500g tomatoes, roughly 1-2cm slices

1 x 700g jar of large chickpeas (or 2 x 400g tins), drained

2-3 anchovies, chopped roughly (optional if you don’t like anchovies)

1 tsp chilli flakes

3 garlic cloves, peeled

3 tbsp of extra virgin olive oil

Salt and pepper for seasoning (careful on the salt if you’re using anchovies)


Set the oven to 130 C / 75 F.

Layer the tomatoes and drained chickpeas in a baking dish, pop in the garlic cloves and cover them in olive oil, chilli flakes, anchovies and a little salt and pepper.

Roast the mixture in the oven for about 1.5-2 hours or until the tomatoes have softened and are going gooey.

Serve over pasta or on a nice piece of crusty toasted sourdough.

Recipe inspired by: Emily C

Jammy confit tomatoes with chickpeas