Kristin’s Tomato Confit
Do you have access to cherry tomatoes, in someone’s garden? 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. So sad! My friend who owns the field and leased it out, just brought me a bucketful. If you’ve got access to some, this recipe of my site director’s will blow your mind.
My favorite thing to do with this stuff is dip brown-rice crackers in it (I get the Unsalted Plain or Sesame, no added oils or preservatives, brand Edward & Sons in the gluten-free section of my health food store). At the end of the recipe you can see the more traditional things Kristin does with it.
Kristin’s Tomato Confit (pronounced “cone-fee”)
Fill the bottom of a 8 x 13 pan with whole garden-fresh cherry tomatoes. I also add yellow tomatoes for color if I have them. You can also use chopped tomatoes fresh from your garden. 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. Smash coarsely with a potato masher once they come out of the oven. Spread on bruschetta by itself, or with goat cheese or add to couscous, quinoa, or pasta as a sauce.