TOMATO CONFIT CROSTINI | 719Woman.com |

Tomato confit can be made in so many ways. It’s basically tomatoes, garlic, and herbs roasted at a low temperature for a couple of hours, in olive oil. I’ve made it with different tomatoes, more garlic, with a bit of sugar or red pepper flakes, and different herbs and each dish comes out rich and savory. This is one of my favorite versions using Roma tomatoes instead of cherry or grape tomatoes because Roma tomatoes were on sale. This tastes so good on crostini, chicken, fish, over pasta or rice. I especially love this spread on cracked pepper Triscuits. A little goes a long way.

TOMATO CONFIT

Prep: 10 minutes Cook Time: 2 hours Makes about 1 1/2 cups for approx. $6.00

INGREDIENTS –

2 pounds cherry, grape or Roma tomatoes*

6 garlic cloves, peeled and lightly smashed

4 sprigs thyme or rosemary or oregano, or a mix

1 cup olive oil

1 tsp Kosher salt

freshly ground black pepper

DIRECTIONS –

Preheat oven to 250 degrees.

Arrange tomatoes in a single layer in a baking dish or rimmed baking sheet. If using Roma tomatoes, cut in half before placing on dish. Arrange garlic and herbs among the tomatoes. Pour oil over the tomatoes and season with salt and pepper.

Roast for about 2 hours, turning once halfway through, until tomatoes are very tender.

Remove from oven and let cool to room temperature. Remove stems and if using Roma tomatoes, give them a quick rough chop.

Store in covered jars or containers, using the oil and juices to cover tomato mixture, in refrigerator.

I made this all summer, sometimes using large tomatoes from the neighbor’s garden. If using larger tomatoes, cut into fourths, scoop out most of the seeds and cook as above. If the tomato skins are super thick I will blanche and then remove the skin before roasting.