Confit tomatoes are cooked low and slow while submerged in fat, leaving you with a sweet caramelized tomato that retains it's shape and texture. This method takes about 2 hours and 30 minutes. Roasting tomatoes can be done low and slow for the same amount of time, resulting in a sweet caramelized tomato that has shriveled and dried out a bit. Roasting tomatoes at a high temp will give a dried out, slightly sweet tomato that has also shrunken in size. All three methods are delicious but with different results.