Summery Tomato Confit is the flavorful smash hit of the summer. You’ll be adding it to all your dishes. Run, don’t walk to get tons of tomatoes!
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This Summery Tomato Confit is going to be your summer must have.
I’m 110% serious. You’ll be in love with it while it bakes in your oven, as the rich tomato perfumes the air. But once you open up your oven, you’ll be hooked for good. Then when you take a bite, you’ll be a goner. Before you know it, you’ll be
I didn’t like tomatoes when I was younger but when I started to enjoy them, I was hooked. I love how they are so flavorful and there are so many varieties that are enjoyable in a wide range of dishes. Now, I’m addicted! From tiny grape tomatoes you can pop in your mouth to larger cherry ones that are great on caprese skewers. And we can’t forget, hearty beefsteaks that you can just sprinkle with salt and eat like an apple. Pure summer bliss!
Once you make a batch of these Summery Tomato Confit, you’ll understand why I am hooked on these.
This recipe is from the newly released No Crumbs Left cookbook by Teri Turner. I love her Instagram account, because her feed is beautiful. Plus, she has such a fun personality. So, I was thrilled to receive a copy of her new cookbook. Teri is a rock star in the kitchen and makes cooking so relatable. Her recipes are healthy, as they focus on being Paleo, Whole30 compliant, or allergy friendly. She creates things that are appetizing and visually delicious a the same time.
I want to make so many recipes, so my cookbook is flagged with so many post-it’s. The gluten-free blueberry crumble, chicken shawarma salad with a zesty garlic- tahini dressing, and spicy pepperoncini beef all sound incredible. And that’s just a few of the ones that I have tagged.
The simplest recipe that I could dive into was the Tomato Confit. I plan on making the others, but I was drawn to this one as it was simple and perfect for summer. From the moment you open your oven and take in the sweet, yet robust smells from the tomatoes, you’ll understand why I made this.
These tomatoes are positively addicting! I have loved every glorious bite of them. In fact, I have been stalking my grocery story circular for when tomatoes are on sale so I can keep making batches of them.
You can incorporate the tomatoes into mayonnaise, guacamole, and other sauces. It adds so much favor to you dishes that you will wonder how you have been living your life before making it.
Of course the tomatoes are stellar, but the oil is just as great. Grab a big piece of crusty bread, then dip the bread into the warm oil. I swear your toes will curl because it’s so good. I make no promises that you won’t have a hard time putting down the bread once you plunge it into that oil.
Now is the time to hit up the farmers’ market for some at their peak tomatoes. Or, do like me, and just go to your local grocery store when tomatoes are on sale. No matter where you go, you need to go now and get tons of tomatoes to make delicious batches of this Summery Tomato Confit.
What does confit mean?
Confit is derived from the French word confire, which means literally “to preserve.” A confit essentially is any type of food that has been cooked slowly over a long period of time, as a method of preservation. When you prepare something in the confit method, the food is cooked in grease, oil, or sugar water (syrup), at a lower temperature, as opposed to deep frying. Duck confit is a pretty common dish made in this method.
What kind of tomatoes do you use?
This recipe is great because you can use a wide variety of tomatoes. I suggest sticking with small tomatoes, like grape tomatoes and cherry tomatoes. Have fun with it using colorful tomatoes- yellow, orange, greens, and purple ones too.
Can you infuse the oil?
Absolutely! Infusing the oil will give the tomatoes and the oil so much flavor. Amp it up more with garlic. Swap out the basil for some fresh thyme or rosemary. Want it spicy? Then add a fresno pepper.
What can you do with the oil?
The oil from the Summery Tomato Confit is just as irresistible as the tomatoes. The oil is infused with the rich sweetness from the tomatoes, garlic, and herbs. Use it as a dip for crusty bread, the oil in a salad dressing, or a drizzle in soup.
More Tomato Recipes
- 5 Cups (750 grams) Grape or Cherry Tomatoes
- 5+ cloves garlic
- 1 Cup Basil Leaves
- 2 1/2+ Cups olive oil
- 1 teaspoon course Kosher salt
- Preheat the oven to 350F.
- Place the tomatoes, garlic, and basil in a shallow baking dish. Cover completely with olive oil. Sprinkle with the salt.
- Bake for 30 minutes, or until the tomatoes are tender, hot and the oil is bubbling.
- Remove from the oven and let completely cool prior to transferring to storage containers. Keep refrigerated in an air tight containers. Store for up to 1 month.
Swap out the basil for other herbs to try other flavors. Or make it spicy by using a fresno pepper. The possibilities are endless.