Healthy Summer Tomato Confit
And suddenly…we’re in tomato season. If you’ve ever grown tomatoes at home, you know how precious this time of year is. Every variety is popping at once–we have beefsteak, purple, heirloom, and cherry tomatoes overflowing our baskets. It feels fleeting, however, because they do pass quickly. And I never want to lose a single one of them! Tomato confit is one of my favorite summer recipes for that reason. The tomatoes bake slowly with herbs and garlic to infuse all the wonderful olive oil around them, and it can be used in countless ways and stores very well.
This magic concoction can be added right to your favorite salads, proteins, and pasta. I love it on cast iron-cooked fish or grilled flank stank. Or it can be pureed to revamp any sauces and dressings. The pureed tomato confit also freezes well–making it one of my favorite ways to capture summer tomatoes and enjoy them all year-round. It’s a recipe to make, experiment with, and store. It’s also a wonderful tool for highlighting the serious flavor-factor of in-season veggies. Often, these are overlooked parts of our nutrition. But with a simple yet masterful recipe like this, something ordinary becomes special.
Great Uses for Tomato Confit:
- on grilled steak, chicken, or seafood
- pureed and added to sauces
- salads
- on beans, pasta, or rice
- in the slow-cooker with your favorite protein
- with fresh mozzarella and more basil
- on sauteed vegetables with pine nuts
- added to soups
Tomato Confit
Ingredients
- 6-8 cups cherry tomatoes (or mixed varieties), stems removes
- 2/3 cup extra virgin olive oil
- 4 cloves garlic, sliced
- 1/4 tsp red pepper flakes
- 1/2 cup (1-2 big handfuls) fresh basil, sliced
- salt
- pepper
Instructions
- Preheat the oven to 325º F. In an oven-safe baking/casserole dish, combine the tomatoes with the olive oil, red pepper flakes, herbs, and a sprinkle of salt and fresh-cracked pepper.
- Bake for 30-45 minutes, stirring twice. The tomatoes should be soft, golden, and beginning to burst. Remove from oven and let cool for 5-10 minutes before eating.
- Serve the tomatoes on salads, polenta, pasta, rice, or your favorite proteins. The tomato-infused olive oil is also delicious as a sauce, so be sure to keep any remaining and put it to use! Enjoy!