This lovely treatment of tomato confit is super versatile and well worth the (minimal) effort.
Oh, the possibilities!…
Use it anywhere you would use tomatoes; with fish, poultry, meats, pasta dishes, cheese, salad, eggs, or frittatas. These tomatoes make a great base for a sauce or soup. The possibilities are limitless. I used what we had left in our garden, which were sun gold cherry tomatoes, large cherry tomatoes, and small plum tomatoes. Feel free to use your favorite small tomato variety.
An herby tomatoey oil concoction…
A bonus to this little concoction is the fact that you can use the olive oil too! Although, keep in mind that this is stored in the refrigerator so the oil will solidify and will need to be brought to room temperature when you are looking to use it. You can store the tomato confit (tomatoes, oil, herbs) in a glass or ceramic air-tight container for up to 2 weeks in the fridge.
Tomato Confit CookedA variety of herbs…
You can also play with the herbs in this confit. I stuck to the original recipe from No Crumbs Left Behind and used basil and thyme but you can use your favorites. I am giving you a recipe to follow but make as little or as much as you would like and simply adjust the ratios. Have fun with it and make it your own!
Preheat oven to 350 degrees. Pour tomatoes in baking dish with at least 1 inch remaining at the top. Add smashed garlic cloves. Pour olive oil over tomatoes so that the tomatoes are mostly immersed in oil. Sprinkle with salt. Place herbs in oil and tomato mixture. Place baking dish in oven. Cook for 30 minutes. Take tomatoes out of oven and allow to cool. Store tomatoes, oil, and herbs in glass or ceramic air-tight container for up to 2 weeks in the refrigerator.Tomato Confit
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Baba Ganoush | Make n Curate
May 15, 2020 at 10:01 am[…] tomato confit instead of olive oil […]