TOMATO CONFIT
I always look forward to the summer when tomatoes are at their peak. I love strolling around my neighborhood farmers market on Sundays and asking the tomato farmers for their “seconds” which are tomatoes that have bruises, informalities deeming them unsellable but they are perfectly good. This recipe is good on so many things. Pair it with a steak, or blend into a marinara sauce.
Ingredients
2 bulbs of fresh garlic
5 pounds mixed tomatoes, cherries, heirlooms, grape
1 cup olive oil
2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
6-7 fresh thyme sprigs
DIRECTIONS
Preheat oven to 300°F
Slice off the top of garlic bulbs, leaving cloves intacct.
Put tomatoes in a large rimmed baking sheet. Add oil, salt, pepper, and garlic bulbs; toss gently to coat. Put thyme sprigs on top.
Bake covered at 300°F until tomatoes have wilted about 1 1/2 hours.
Cool tomato mixture to room temperature. Discard thyme sprigs. Squeeze garlic bulbs, extracting garlic cloves into tomato mixture; discarding skins. Store tomato mixture in its oil.
