Sunday, September 2, 2012

Toast Topper #8: Tomato Confit for #SundaySupper


I know - another tomato recipe for #SundaySupper? I can't help it - not only do we have some of the most delicious tomatoes I've ever tasted in my backyard, but there's a ton of them and we just can't power through 4 each at every meal! Luckily I did receive a copy of
Tomato: A Fresh-from-the-Vine Cookbook by Lawrence Davis-Hollander to review on my other blog, so I've had no shortage of ideas as to what to do! While I have yet to write up the full review (other work took over my life the last few weeks), I can say that if you grow tomatoes at all, this is definitely a good buy. The only thing it's missing is a good long-simmering marinara sauce, but it does have a roasted tomato sauce that is fantastic - and of course there's the Tomato Confit.

Honestly, I'm still amazed that something this simple creates something so incredible. Essentially cooked in their own juices and a dab of olive oil, it's an easy way to preserve any glut you might have. While easy to put together (especially if you use this tip for easy peeling!), you pay in time - bank on 4 hours or so for perfectly toast or pasta worthy confit. Whatever you can't eat right away (within a month), place in zip-top bags or plastic containers and freeze: unless you have a pressure canner of course, then feel free to can away!

Because they're so versatile, they can be tossed into pasta, with rice, on crackers or good, crusty bread and (of course) on your Labour Day burgers and dogs. Our #SundaySupper group is embracing all things long weekend today, so I'm sure you'll find lots of inspiration below too!

#SundaySupper Labour Day Nosh!

Starters & Snacks

Main Dishes

Salads & Sides

Drinks

Desserts

Wine Pairings

  • Labor Day Cookout Food And Wine Pairings by ENOFYLZ

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about our favorite cookout recipes! Just follow the #SundaySupper hashtag! We’d also love to feature your Cookout recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Confit Tomatoes
Serves 6 - about 1 1/2 cups
16 large plum tomatoes, halved, seeded and peeled
salt, to taste
1 tsp dried thyme
3 tbsp olive oil
  1. Preheat the oven to 200F.
  2. Place the tomatoes, cut side up, in a baking dish and sprinkle with salt and thyme. 
  3. Drizzle evenly with oil.
  4. Bake, without stirring, for 4 hours. Tomatoes with shrink and get deliciously soft and melty, but will not dry out.
  5. Pack in a jar covered with a little more oil and store in the fridge up to 1 month.
Amount Per Serving (1/4 cup)
Calories: 94.4
Total Fat: 7.3 g
Cholesterol: 0.0 mg
Sodium: 14.9 mg
Total Carbs: 7.7 g
Dietary Fiber: 1.8 g
Protein: 1.4 g

29 comments :

Cindy's Recipes said...

I love tomatoes! Great way to keep them around a little longer, Sarah!

Laura @ Family Spice said...

Oooh, tomatoes! I wish we had a good harvest this year. This sounds so yummy!

seetfei said...

Another healthy recipe with tomatoes! This looks good and will try it soon.

Heather Schmitt-Gonzalez said...

I don't mind at all...I can't get enough beautiful tomatoes. And it amazes me too...how something so simple can be so gorgeously addicting!

Lane R said...

Wow I want to make this and stock my freezer for winter.

Jen @JuanitasCocina said...

I could eat a million tomatoes! I'm always looking for new ways to use them! Delish!

Amy Kim said...

No such thing as too many tomatoes. Simple and healthy recipes are always welcome and this is a great way to preserve tomatoes. Thanks Sarah!

Renee Dobbs said...

I have not had tomato confit yet. Sounds absolutely delish.

Jennie @themessybakerblog said...

Yummo! I have never had confit, but that has to change. I can't wait to try this.

Lizzy Do said...

Oh, YUM! Perfect idea for the last of the garden tomatoes. I can just imagine how magnificent these would be in pasta! Happy #SundaySupper!

Anne @ Webicurean said...

Love it! And this answers the question of what to do with all those tomatoes from the yard!

german in pdx said...

What a perfect way to preserve tomatoes. I wiill have to give it a try today so we some deliciousness left for the next month! Happy day!

Patti said...

I look forward to my garden tomatoes every year. What a great way to keep them for when we crave them!

diabeticFoodie said...

I have tomato envy. We haven't had any good ones this year.

noshingwiththenolands said...

We love tomatoes and just went through 80 lbs. canning them. These look so good!!

Melanie said...

There can never be too many tomato recipes this time of year! Keep them coming! :-)

Brandie @ Home Cooking Memories said...

Oh, yes....I could totally toss this with some pasta!

Erin @ Dinners, Dishes, and Desserts said...

Another tomato recipe is fine by me. This looks perfect, I still have plenty of tomatoes in my garden!

Baker Street said...

How I wish I had a bunch of these in my backyard too! The confit sounds delicious and I'm totally imagining the many many things I could use it for! :)

Family Foodie said...

We are a tomato family... we can't get enough of them. Can't wait to try your fabulous recipe!

Sunithi Selvaraj, RD said...

Am jealous :) My own tomatoes did not do that great at all this year ! Storm wiped most of them out !Love the simplicity of the recipe. Thanks for sharing :)

Paula @ Vintage Kitchen said...

Of, to what tomatoes in my backyard right now...but then, I would have to start with having a backyard..! I agree with you, just a little bit of salt and oil in the oven and you have the most delicious result!

Laura Hunter said...

I too have an excess of tomatoes in my backyard so I am excited to give this a try.

The McGuires said...

My husband loves tomatoes, definitely going to make this for him this week. So pretty!

Carla said...

Bake for 4 hours? My garden is growing abundant each day, so maybe when I'm home all day (next weekend perhaps?), I'll give this a try!

Bobbi said...

I love it! I am addicted to tomatoes right now so as far as I am concerned you can never post too many tomato recipes :)

Mama.Mommy.Mom. said...

These would be delicious piled up on an Italian sausage on a nice crusty roll!

Jamie @ www.mamamommymom.com

Leslie Limon said...

I can't thank you enough for posting this recipe. I have an abundance of tomatoes from a little plant growing in my back patio and I'm looking for new ideas.

Sarah said...

Love the versatility and ease of this dish. Will you ship me some of your wonderful tomatoes please? Thank you! :)