Slowly roasting ripe heirloom tomatoes in crushed garlic and thyme infused extra-virgin olive oil, intensifies their sweet flavor to create a beautiful tomato confit. The tomato juices caramelize in the roasting oil to form a fragrant herbal oil perfect for dipping crusty bread. This tomato confit is so simple to make and versatile in use. It's great as an accompaniment for fish or meat dishes, served as a salad with goat cheese, or tossed with pasta for an easy meal. Sometimes, I can't help but eat the roasted tomatoes straight up.

Share: