We simply can’t get enough of a good thing. Having spent most of last Sunday in the kitchen preparing all those peaches, and canning two gallons of tomato sauce, we really had no desire to “put up” more food this week. But, alas, the lure of ripe tomatoes was too great to resist. An eleventh hour trip to the farmers’ market Saturday yielded a mere 10 pounds of romas and 2 pounds of cherries, which has all been turned into lovely tomato confit and stored in the freezer (where, oh where, will we store that pig in November!?).
Tomato confit is one of those dishes that sounds like it should be best left to chefs in restaurants who have sous chefs to do all the hard stuff. In reality, it is one of the easiest, tastiest ways to preserve tomatoes we have ever used. And, as at least one blog writer commented, I think we will be fighting over the last of the confit come spring!
Tomato Confit, inspired by the Smitten Kitchen
1-2 pounds cherry tomatoes, stems removed, halved
4-6 T olive oil
3-4 cloves of garlic, peeled and smashed
a sprig or two or thyme or rosemary, leaves removed from the stem
Pre-heat oven to 400 degrees.
Drizzle 2-3 T olive oil in each cookie sheet or two (with sides), and brush to spread
Place cut tomatoes cut-side up in the cookie sheets
Toss around the spice and garlic
brush tops of tomatoes with remaining olive oil.
Cook 20-30 minutes or until the tomatoes begin to brown and soften. You’ll be able to tell if they are done by tasting….they should be SWEET, with a beautiful, concentrated tomato finish. Just be careful not to dry these all the way to crispy and you will be fine.
While I have read that it is possible to can these darlings, I took the lazy way out, and froze our cofit in Ziplocks and FoodSaver vacuum bags. If you want to make it with Romas, I’d suggest making the drying an all-day affair and using a lower temperature (170 deg) and roasting for 5+ hours. Otherwise, you run the risk of browning the tops of the Romas before they’ve had a chance to concentrate properly.
If you are looking for a recipe to use right away (rather than freezing), then have a look at this amazing Baked Tomato Sauce creation by Smitten Kitchen. Simply inspirational…I think we need a bigger freezer to keep putting up all of these good things we can’t seem to get enough of!