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Tomato Confit

October 24, 2017

By Farmer H

This is a great way to use a lot of tomatoes at once, and its a great base to use in other recipes. Confit translates to "in fat"  - in this recipe the fat is olive oil though you could use other cooking oils as well. 

Ingredients:

  • early girl tomatoes
  • head of garlic
  • olive oil

 

Method:

 

Preheat oven to 325. Wash the tomatoes, and chop the top off the garlic so all the gloves are exposed. Arrange them in a baking dish, and douse with olive oil.

Roast for about an hour, until they smell like tomato heaven.  

From here you can do many things, blend up to make a rich tomato sauce or a base for a tomato soup, etc, or you can put them in a jar (juices too) and they will store in the fridge for up to 2 weeks or freeze and thank yourself in the winter. 

← Oven Roasted Sweet Potatoes with Curry Mayonnaise Peanut Stew with Sweet Potatoes and Collard Greens →
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