tomato
confit
1lb mixed cherry tomatoes
6 garlic cloves
AN extra virgin olive oil
ingredients
1. Preheat the oven to 225F.
2. Add cherry tomatoes and garlic cloves to a small or medium sized baking dish. Add olive oil to the dish until the tomatoes are almost fully submerged.
3. Bake for 2.5 to 3 hours or until the tomatoes are soft and slightly wrinkly.
4. Let tomatoes cool to room temperature before storing them in airtight jars in the fridge.
process
yield: 1 cup
cook time: 3 hours
course: appetizer
cherry tomatoes cooked low and slow resulting in a flavorful infused oil and rich, umami-dense, jammy tomatoes
Ways to use it:
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As the "T" in a BLT.
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Mash it, simmer it with some garlic and basil, toss it with some pasta and a few splashes of pasta water.
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Spread it on a piece of toast or crostinis and top with burrata and a drizzle of balsamic.
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Use the tomato infused oil in a vinaigrette.
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Use it to top pan seared shrimp with chili flakes and fresh parsley.
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Add it to a salad with goat cheese, mint, and toasted almonds.
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As the base for a margherita pizza.