Don’t be fooled by the fancy-sounding name. Tomato Confit is slow-roasted tomatoes, a breeze to prepare, and adds a sweet punch on a Crispy baguette or a leafy green salad.
My mom and dad live in a large city and their backyard is mostly patio., The perimeter of the yard is bordered with herbs, veggies and beautiful flowers. They take pride in their garden and enjoy the fruits of their labor. Now that’s how to get your urban green thumb going.
I stopped by to visit and dad gave me the last of his harvested tomatoes.
I admit to being a bit of a tomato freak. I almost always don’t like a fresh-cut tomato. I enjoy tomato sauce or tomato based recipes, but not a naked tomato
With my basket of dad’s fresh-cut tomatoes, I had to decide what to make.
The time spent is all in the oven.
The results are heavenly.
I just couldn’t resist a warm crusty slice of bread dipped into that confit.
- 2 pounds fresh garden tomatoes
- 1/4 good olive oil
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon fresh ground seasoned garlic salt (I used Trader Joe’s)
- 3 cloves garlic, sliced in half
- 3 to 4 sprigs of rosemary or thyme
- 1/4 teaspoon Kosher salt
- 1/2 teaspoon sugar
- Preheat oven to 350 degrees F
- slice the tomatoes in half, and sprinkle with the garlic salt and pepper
- In a baking dish add the olive oil
- Place the tomatoes sliced side down on the oil
- sprinkle with a tad bit of kosher salt and 1/2 teaspoon sugar
- Tuck the garlic into the empty spaces in between the tomatoes
- Top with a few sprigs or Rosemary or Thyme
- Bake about 45 minutes.
- remove them from the oven and let stand until room temperature. You can scrape the tomatoes and juices and herbs into a container and refrigerate them for up to 4 to 5 days or use them right away. They will actually improve as they sit.
Thank you for stopping by and have a great day.