tomato confit

Let’s be honest. Does anything sound better than melty tomatoes, garlic, and olive oil? Go ahead, I’ll wait.

Tomato confit, is really just a fancy way of saying tomato flavored olive oil, but with super melty whole tomatoes that you can dip, spread, or top to your heart’s content.

You make it by slowly cooking tomatoes in evoo over a low flame, until you cant tell one ingredient from another.

It’s phenomenal over pasta, spread atop crusty bread, drizzled over lamb or any other meat… and yes, I’ve been known to go after it with simply a spoon.

Ingredients:

1/4 cup evoo

2 large garlic cloves, peeled and minced

1 pint large heirloom cherry tomatoes, quartered

1 tsp sea salt

Directions:

Toss all ingredients together in a medium sized sauce pan. Heat on low until tomatoes have disintegrated— about 30 minutes or more.

Serve with bread, over pasta, atop lamb, etc.