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Easy tomato confit
Issue 47: Summer may technically be over, but that doesn't have to mean you have to stop eating tomatoes.
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This time of year, I always seem to panic that I didn’t eat enough of summer’s bounty — especially tomatoes. It’s particularly cruel that the best produce all year is only available for a fleeting few weeks.
In one last attempt to hold onto summer produce, I’ve been making a lot of tomato confit and using it to jazz up toast and salads. It’s easy to make and lasts a while — a win win.
Though there is a recipe below, it’s more of of a guide. Don’t have a full pound of tomatoes? You can still roast them in the same way and they’ll be awesome. Don’t love garlic enough to use a full head? Fine, I guess you can use less. Just get yourself to a farmers’ market soon for the last few weeks of tomatoes before they’re gone!
Easy Tomato Confit
1 lb mixed small tomatoes
A few sprigs of thyme and/or oregano
Cloves from 1 head of garlic, peeled (less if you must)
Salt, to taste
Preheat the oven to 350 degrees.
Put the tomatoes, garlic, and herbs in a shallow baking dish and sprinkle with salt. Cover with enough olive oil to almost completely submerge the tomatoes.
Place in oven and roast for 1-2 hours. This is vague, but at about 1 hour, the tomatoes should be starting to wrinkle and burst a bit. You could pull them out now or let them caramelize more - it’s really up to you! Remove and let cool a bit. Season with more salt if needed, top on literally anything (ideas below).
Keep in an airtight container for a few weeks in the fridge. I’ve also stored jars in the freezer and they thaw just fine!
Where to use it:
On toast, with cheese
Mixed in with pasta and parm
A topper for a grain bowl
Directly into your mouth via a spoon