My sister in law brought me so many tomatoes from her garden, I didn't know what to do with them all. We ate BLT sandwiches and topped our burgers with the big tomatoes. I didn't think we would get to these little guys before their prime so I decided to preserve them and throw them in the refrigerator until I could figure out another meal plan. Tucked in oil, tomato confit will last a couple weeks in the fridge. What do you use tomato confit for? On crostini with some cheese, as a relish or condiment to accompany chicken or fish, plucked right out of the oil for snacking, or simply tossed with this pasta dish. Don't get rid of the extra oil! It's delicious to dip fresh bread, use in a vinaigrette, or slather onto white pizza.
INGREDIENTS
1 pint grape or cherry tomatoes
2 cloves garlic, smashed
1 sprig basil
1 tsp salt
½ tsp pepper
1 ½ cups olive oil (approximately)
DIRECTIONS
Preheat oven to 300°
Pour everything into an oven safe dish, making sure tomatoes are just submerged beneath the oil. Add a little more oil if necessary. Bake for 45 minutes to 1 hour, or just until the tomatoes start to wrinkle.
Cool to room temperature before transferring to a storage container. As long as the tomatoes are covered in oil, they will last a couple weeks in the refrigerator.
WATCH HOW TO MAKE IT
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