Tomato Confit w/Torn Toasty Bread
Tomato confit uses a slow, medieval, French cooking technique that turns ho-hum tomatoes into wow-wow tomatoes. It turns up the dial on even average/out of season tomatoes, or is a great way to use up a bumper crop of cherry tomatoes at the end of summer. It makes a delicious appetizer or side any time of the year. Serve it alongside a grilled steak or a hot bowl of soup - you can't go wrong.
- 6 cups of cherry tomatoes
- 6 - 12 garlic cloves, peeled and lightly smashed (optional)
- 3/4 cup House Blend, Olio Santo or Rosemary EVOO
- Several whole sprigs fresh herbs, such as rosemary, thyme, oregano or a mixture of herbs*
- 1 generous pinch crushed red chili peppers
- 2 generous pinches kosher salt
- Fresh ground pepper to taste
- 1 loaf ciabatta or your favorite bread
- Olive oil for drizzling
- Maldon Sea Salt flakes for serving (optional)
To make the torn, toasty bread:
VARIATIONS & IDEAS:
- Add goat or feta cheese to the platter or mix chunks directly into the confit before serving.
- For a fresher more summery spin, finish the cooled confit with a drizzle of Basil EVOO.
- This technique can also be applied to a variety of vegetables including garlic, onions, leeks, chilies and even eggplant.
- When you have eaten all your tomato confit please save any leftover tomato and garlic-infused olive oil and juices for another use. This flavor-infused oil is like liquid gold! Add it to soups or toss it with pasta and cheese!
- Tomato Confit can be made several days to 2 weeks in advance and stored in an airtight container in the fridge. When ready to use, remove from the fridge and allow to come to room temperature or warm slightly in the oven.
Recipes and photos all by the talented Kim Pawell at Something New for Dinner. She's a big believer of the importance of home-cooked nutritious meals, and sitting down around the dinner table together. She created SNFD as a place to share the dinner recipes that she's prepared for her family for the last 25 years. Kim is also a wall art photographer and donates 10% of profits to World Central Kitchen. Check out her website for more!