Kristin’s Tomato Confit
Do you grow cherry tomatoes or know someone who does? There’s a huge field of them at the top of my street, abandoned by the grower because it’s too labor-intensive to pick them. Luckily the owner of the field is generous and I can take my fill! If you’ve got access to some, my site director came up with a recipe that will blow your mind.
My favorite thing to do with this stuff is dip brown-rice crackers in it, but there are plenty of possibilities. At the end of the recipe, Kristin has added some ideas.
Kristin’s Tomato Confit (pronounced “cone-fee”)
the amount you use of each ingredient will depend on your preferences. play around and find what works for you!
- garden-fresh cherry tomatoes
- yellow tomatoes (optional, for color)
- olive oil
- sea salt
- freshly ground pepper
- Fill the bottom of a pan with whole garden-fresh cherry tomatoes. I like to use an 8×13 pan, but you can adjust for your circumstances. I also add yellow tomatoes for color if I have them.
- Crush the cloves of an entire bulb of garlic and add it to the pan.
- Add the leaves of two sprigs of rosemary.
- Drizzle with olive oil and add sea salt and freshly ground pepper, to taste.
- Bake at 300 degrees for an hour.
- Remove from oven and smash coarsely with a potato masher. Spread on bruschetta, on its own or with goat cheese, or add to couscous, quinoa, or pasta as a sauce.
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Robyn Openshaw, MSW, is the bestselling author of The Green Smoothies Diet, 12 Steps to Whole Foods, and 2017’s #1 Amazon Bestseller and USA Today Bestseller, Vibe. Learn more about how to make the journey painless, from the nutrient-scarce Standard American Diet, to a whole-foods diet, in her free video masterclass 12 Steps to Whole Foods.