To confit something is simply to slowly cook it in fat. It is often used as a way of preserving and concentrating  flavor in foods. In the case of tomatoes, it can reduce pounds of tomatoes into a small container that will last a week in the fridge or months in the freezer!  It’s simple to do and is a great ingredient to have on hand to add some great depth of flavor to dishes!

Ingredients: 

7 plum tomatoes (quartered with seeds removed)

1/4 c Extra Virgin Olive Oil (plus more to top them off in the jar)

6 sprigs of fresh thyme

salt & pepper

How I make it:

*Preheat oven to 300 degrees

*Combine tomato quarters, thyme leaves, olive oil, and seasoning and carefully mix until tomatoes are thoroughly coated with oil and seasoning.

*Arrange on baking tray and bake one hour.

*Remove from oven (after allowing tomatoes to cool 5-10 minutes so that they can be handled) and peel the skin off of each piece of tomato. I find this method easier than other methods for removing the tomato skin.

*Return to oven and cook another hour until they have lost much of their moisture and have moderate caramelization (as pictured below).

After they have cooled, I put all the ones that I haven’t already eaten (with the remaining oil) in an 8 oz jar and drizzle in some more of the oil to completely cover them in the jar. Roasting them at such a low temperature allow you to use a more delicate oil like extra virgin olive oil and adds to the flavor profile, making it a perfect accompaniment for crusty breads, which is why I love them with a cheese board!  They are also a great replacement to anything you would want with sun-dried tomatoes and marry nicely with a variety of ingredients for pasta dishes (they add a wonderful tanginess to pesto)…and one of the best things I’ve ever had on garlic bread!

Happy Eating!