This year we lucked out and had a bumper crop of tomatoes. They went into a lot of pastas and salads but we still couldn’t eat them fast enough. Instead of letting them go to waste, I confited them after seeing my friend Jane’s fabulous tomato confit. This recipe is adapted from hers.
It was a joy to use up all the extra tomatoes and the herbs from our garden. I threw in some thymes, fresh basil leaves, and a whole head of garlic for the confit and it smelled amazing. The confit tomatoes and olive oil went on bruschetta, more pasta, pizza, and salad.
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Tomato confit is perfect for bruschetta, pasta, pizza, and salad.
- 2 lbs organic tomatoes
- 1/2 cup olive oil
- 1 tsp salt
- 1/2 tsp pepper
- A head of garlic, sliced in half
- A bunch of thyme sprigs
- 1/2 cup basil leaves
Preheat the oven to 300 degrees F.
Place tomatoes in a large baking pan in a single layer.
Add oil, salt, pepper, and garlic.
Tuck the basil and thyme into different areas of the pan.
Bake the tomatoes for 50-60 minutes until they start to collapse but not all are burst.
Cool tomatoes to room temperature.
Store the tomatoes mixture in an airtight container in the refrigerator for up to 2 weeks.