Tomato Confit

Tomato Confit!

You will seriously want to put this on everything this summer. From eggs, bread, pasta, grilled veggies and meat. This recipe is from Gjelina cookbook and it’s delicious.

Makes 4 cups (can be easily halved)

2 pints sun gold cherry tomatoes

2 cups extra virgin olive oil

4 cloves garlic

½ cup basil leaves

3 fresh thyme sprigs

1 teaspoon kosher salt

Preheat over to 350. Bring a large pot of water to boil over high heat. Prepare an ice water bath by filling a large bowl with ice water.

Using a paring knife to score a small x in the bottom of each tomato. Plunge the tomatoes into the boiling water for 20 seconds and immediately transfer them to the ice water bath.

When the tomatoes are cool remove them from the water. With your fingers gently slip the tomatoes out of their skins and place them in a single layer deep baking dish. Pour the olive oil over the tomatoes and add garlic, basil, thyme and salt. Cover tightly with aluminum foil and bake for 30 minutes.

Let cool completely.

Store in an airtight glass container in the refrigerator for up to 2 weeks completely covered by the oil to prevent air from reaching them.