Tomato confit recipes

Healthy Summer Tomato Confit And suddenly...we're in tomato season. If you've ever grown tomatoes at home, you know how precious this time of year is. Every variety is popping at once--we have beefsteak, purple, heirloom, and cherry tomatoes overflowing our baskets. It feels fleeting, however, because they do pass quickly. And I never want to

Savor the rich flavors of slow-cooked cherry tomato confit in extra virgin olive oil, fresh herbs, and aromatics. This recipe perfectly preserves the sweet, luscious flavor of fresh summer tomatoes so that you’ll have delicious tomatoes for months. It's great for a delicious dip, healthy snack, or crowd-pleasing appetizer! Serve it with flatbread, toast, or pasta!

Fresh, sweet cherry tomatoes, a whole head of garlic and fresh herbs slow roasted in a bath of olive oil make a great appetizer or side.

This Tomato Garlic Confit recipe marries the sweetness of ripe cherry tomatoes with the depth of slow-cooked garlic. With just a handful of ingredients and patience, you'll have a jar of this liquid gold ready to elevate your dishes to new heights.

This easy-to-make cherry tomato confit is frequently made in our home during the summer months. Made with simple ingredients, this versatile tomato confit recipe is a must when tomatoes are in season.

Tomato confit, with garlic and thyme, is a taste of summer. These slow roasted tomatoes can be stored with olive oil in the refrigerator.

Roasted tomatoes look and taste gourmet, but it's incredibly easy to make—the oven does all of the work for you. Grab all of your ripe end-of-summer tomatoes and make a big pot of this delicious roasted tomato recipe. Serve it with crusty bread to impress your friends, or spoon it on top of chicken or fish. It freezes well, so don't be shy with how much you make.

This fresh and colorful Quick Tomato Garlic Confit elevates every other item on your plate! It's a perfect addition to any dinner or appetizer.

These slow roasted tomatoes are slow cooked in oil until all the water evaporates, leaving behind a deliciously sweet & jammy tomato spread. This recipe makes a 1 liter jar (about 2 cups).

Confit is a French technique that means ‘Preserved'. It’s the process of preserving food by slow cooking in fat. One can confit different ingredients most common being Garlic, Duck, Tomatoes, Chickpeas and so on. In this case we are confit'ing baby tomatoes and garlic along with lemon peel and fresh herbs to add flavor and