Summer Tomato Confit is a celebration of the season's best produce. When tomatoes are at their peak- bursting with flavor and color, there is no better way to capture their essence than by slow cooking them into a rich, flavorful confit.
Season: Summer
Prep Time: 15 minutes
Inactive Cook time: 1 1/2 - 2 Hours
Ingredients
2-4 pints assorted cherry tomatoes
1 1/2 cups good quality olive oil
1-2 cloves of garlic, sliced thinly
1 tsp sea salt, to taste
1/8 tsp. red pepper flakes
1 few thyme leaves
a squeeze of fresh lemon juice
Preheat the oven 225.
Get a baking dish about 2 inches high, to cook down the tomatoes, nothing too big because you want most of them to be submerged.
Cut the tomatoes in half. Add the tomatoes with the garlic, salt, red pepper flakes, olive oil., and a squeeze of lemon. Carefully mix it all together so everything is evenly distributed.
Place baking dish Into the oven. They slowly cook for 11/2 - 2 hours, until they’re very soft. Keep an eye on them.
Let cool and serve. Let the mixture cool then serve or transfer to a container to store for up to 5 days in the refrigerator. If they are completely submerged in olive oil, this preserves the tomatoes. The confit can for up to a month, in the refrigerator if sealed properly.
Cooks Note; If freezing, let cool in the refrigerator for one day, in a sealed mason jar. Then freeze up to 3 months.
Comentarios