Tomato Confit Season
We are going away for our ten-year anniversary so I will be “out of the office” (out of the kitchen, rather!) for a week. But I wanted to leave you with this Tomato Confit recipe - because ripe, luscious tomatoes are just about everywhere right now. Low on effort, high on flavor - you’ll want to bottle this up and freeze it so you can get a taste of summer all year long.
The French technique of confit refers to anything cooked slowly in fat over a long period of time, as a method of preservation. Recipe below for tomato confit.
(pictures from last year - I served the Confit over goat cheese)
Place cherry tomatoes in an oven safe dish and drizzle with olive oil until half-submerged. Sprinkle salt, add garlic and fresh thyme if you have it. Bake for 1.5-2 hours at 275F/130C. That's it! Also strain and save the oil after you polish off the tomatoes because it's all kinds of delicious!
You can also apply this technique to many other vegetables, such as eggplant and peppers.
