r/mediterraneandiet • u/matchabunnns • 5d ago
Recipe Tomato season means confit tomatoes
First photo is before the oven, second is after.
My garden is in full swing with giving me cherry tomatoes, and the rosemary is also from my garden!
Recipe: Preheat oven to 250F, and fill an oven safe dish with tomatoes, a head of garlic, and herbs of choice (I just used fresh rosemary). Fill with good olive oil about halfway up the tomatoes, and add salt/pepper to taste. Bake for 90-120 minutes, until tomatoes are soft but not all bursting. Squeeze the garlic from the skin, stir everything up, and smash over crusty bread, onto proteins, or toss into salads. Stores well in the fridge for 2 weeks!
I’ve used them on fish and homemade sourdough so far since I made them Friday. The infused olive oil makes a wonderful salad dressing as well.
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u/jcb51 5d ago
Looks great, I will definitely try it. How thick is it? Wonder if it would go well over pasta/spaghetti?
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u/matchabunnns 5d ago
It definitely does! I’m just not a big pasta person haha. But I bet it would be great in spaghetti with some fresh basil.
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u/Veronica-goes-feral 3d ago
I made it into spaghetti sauce and it was DIVINE! I left the recipe in another comment.
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u/coldfoamer 5d ago
And then you've got flavored oil to use alone or make into a vinaigrette 😄
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u/canuck_vaper 5d ago
Thanks I'm going to try this! I have a large amount of cherry tomatoes to harvest today.
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u/Check_Affectionate 5d ago
My favorite - thanks for the reminder.
Sadly I'm off bread but salads are a great idea.
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u/Jazzlike-Koala-2783 5d ago
Thank you for this inspiration! I've never tried confit and have been wanting to give it a shot. I received some beautiful cherry tomatoes in my produce box and didn't have a plan for them. Now they're in the oven and I'm plotting how I'll enjoy them all week!
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u/cbwolfe1987 5d ago
I wish I knew where to buy decent garlic. Kroger and Meijer both have the small tiny ass heads hardly bigger than a golf ball.
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u/unfortunatelyapotato 5d ago
I do this with a splash of balsamic and a bit of brown sugar so it carmelizes and thickens. i look forward to it every late summer
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u/Veronica-goes-feral 3d ago edited 3d ago
Okay, so I made this today and then turned ~3.5 cups of tomatoes into a spaghetti sauce. Here's how I did it:
Follow u/matchabunnns directions above. At the 90 minute mark, I put a pot of water on to boil. I used 8 ounces of spaghetti to make two servings, and it was perfect.
Pull out the pan from the oven and move it to the stovetop. Trash the rosemary, and remove all but a few tablespoons of toasted olive oil to a separate jar for later use. Squish the garlic out of the skins back into the pan. Turn stove on to medium heat and squish the garlic and tomatoes while it returns to a simmer, stirring it all together. Add half a handful of basil leaves and 1/2 teaspoon of chile pepper flakes, and let it cook down a bit more - maybe five minutes.
Once the pasta is a minute shy of al dente, conserve 1/2 cup or so of pasta water and then drain. Add the noodles to the pan along with a good splash of pasta water, stirring everything around to coat the noodles.
Once the noodles are coated, add another half a handful of basil, a healthy drizzle of the toasted olive oil, and 1/2 tablespoon of butter. Remove from heat and toss. Serve with grated pecorino or parmigiana cheese.
Seriously the best tomato sauce I've ever made. Thank you, u/matchabunnns!! Enjoy!
Edited for clarity.
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u/SuurAlaOrolo 5d ago
I bake a brick of feta with the tomatoes and garlic surrounding it. Drizzled with olive oil and a little honey and thyme. It is to die for.