Ryan’s notes

Tomato confit

So, so good. Delicious in summertime, but even better outside of tomato season to turn meh tomatoes into something much better.

  • Coat cherry tomatoes and a few smashed garlic cloves with a very generous amount of olive oil

  • Season with salt, pepper, and thyme sprigs

    • Optionally use basil leaves, rosemary, or red chili flakes

  • Cook at 250F for 2-3 hours, stirring every hour or so

  • Store in an airtight container with the oil fully covering the tomatoes

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