Tomato Confit

As I prepare my garden for the summer, one thing I’m looking forward to in my backyard oasis are ripe, juicy tomatoes. Nothing beats a sweet plump tomato in the heat of the season! Tomatoes become a foundational ingredient in my summer recipe repertoire, and tossing them in big salads, placing slices atop crispy toast, and blistering them in my Dutch oven become second nature.

But my love for tomatoes extends beyond the brief summer months. That’s where canned tomatoes come to the rescue. I always have a few jars of peeled, whole tomatoes in my pantry because I never know when the tomato pang will hit. Today, I want to share one of my favorite ways to prepare tomatoes: Tomato Confit.

Confit essentially means cooking in fat. Here, I cook these tomatoes in a luxurious bath of olive oil, garlic, rosemary, red pepper flakes, and black peppercorns. This flavorful hot tub gives tomatoes an extra oomph and transforms what was initially a floppy tomato into a jammy jewel. These also keep very well in the fridge.

Tomato confit can jazz up any meal. Think an Italian-inspired pasta (a new recipe for you!), braised chicken thighs, or dressed, charred pita and hummus. An extra perk? Your olive oil is now infused with all these great flavors. Basically a two-for-one recipe. Let me know how you utilize this versatile staple!