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

Ingredients

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

Olive oil

Cook

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

• On toast, with cheese

• Roasted meats

• Mixed in with pasta and parm

• A topper for a grain bowl

• With charcuterie

• Directly into your mouth via a spoon

• Literally anything!