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Tomato Harvest Recipes: Tomato Confit

As a kitchen witch, I love to have at least one sinfully delicious meal. For me, that is Tomato Confit. Here we take cherry tomatoes (I prefer Sun Golds here, but other varieties would do), cover them in olive oil in a baking pan, add some garlic and herbs, and then cook low and slow for hours. 275°F for 3 hours or more.

Making this dish feels positively self-indulgent – the smell that will slowly overtake your residence is absolutely divine. The goal is to cook it until all of the water has left the tomato and you have beautifully roasted tomatoes in tomato-flavored olive oil. Once cooled, it will keep in the fridge for about a week.

It also freezes like a dream, allowing you to enjoy slow-roasted tomatoes in olive oil all winter long, even when nothing else tastes good. What more could you ask for than that? You can pour it straight into a ziplock bag and chip away at the tomatoes as needed, or freeze it in ice cubes for better portion control.

This stage, when the tomatoes and garlic/herbs are added, is where the magic happens for me. Pray over this, dedicate this dish to your gods, spell out runes or sigils like I did. Do your kitchen magic in whatever works for YOUR magic during this time.

Cherry Tomato Confit

4 cups Cherry Tomatoes - abundance 1 Bulb Garlic, separated - protection Spices, dealer's choice - varies Olive Oil, enough to cover - abundance

Tomato confit is glorious and can be served in so many ways. It is divine on crackers or bread and pairs well with sharp cheeses. It works great as the basis for a simple sauce for vegetables or pasta. We used it as a pizza topping with chevre and sausage with great success. The tomato-flavored oil is excellent as well – it makes a great olive oil drizzle or base for a salad dressing. It can be used as a substitute for canned tomatoes in nearly any recipe and adds a richness and umami flavor that cannot be overlooked.

#food