Tomato Confit
I love to fill glass jars with preserved fruits and vegetables. They create a beautiful backdrop in my kitchen, and the vibrant colors are inspiring on many levels. The uses for this recipe are endless, from tartines made with chopped tomatoes, fresh herbs, and goat cheese to a simple tomato sauce for your homemade fettucini.
Ingredients
Olive Oil
Tomatoes (I used cherry tomatoes from my garden - use romas or whatever you have on hand)
Garlic (peeled)
Herbs (I used rosemary and thyme)
Chili or red pepper flakes
Salt & pepper to taste
Wash the tomatoes, and leave on the vine or not.
Fill a pot with enough olive oil to cover the tomatoes. Add garlic, chili, herbs, and a touch of salt. Let this simmer over medium-low heat for 30-45 minutes. Be sure not to boil the tomatoes; this will cause the skin to crack and distort the shape.
