Today we're yapping about abundance. Sweet, roasted abundance.
This tomato confit recipe was inspired by Chef Billy Parisi. I've been a fan of his for many years. His recipes are divine, and he seems like an approachable, good guy who loves his family. Those things combined count for a lot.
One random day, I caught him on Facebook Live, and he casually mentioned tomato confit in his conversation. I took what he said and settled on this. It's a keeper.
Our first summer in this house, I was so determined to have a real garden. Doug took great care to construct frames for raised beds. We put them in place, perfectly aligned like only an engineer and mathematician's daughter would do. We set about filling the frames with good soil and then trotted off to carefully select plants at a local nursery. We brought home beautiful plants that would produce incredibly delicious heirloom fruits and vegetables. Tomatoes and green beans I remember specifically. We dug holes just the right size, gently placed our perfect little plants in each one, and tenderly patted the soil around them. We watered them with only the finest droplets of tap water drawn from the Monongahela River and specially filtered by Pennsylvania American Water. I was excited. Visions of cornucopias danced in my head. Let the summer growing season begin!
The very next morning, I went to check on my lovely garden. Surely the growth would be evident. Welp, not exactly. Every Dang Plant was sheared to grade, and I stood there slack-jawed surveying the rectangle of naked dirt.
Yeah, yeah... a fence. It was next.
We never touched those raised bed frames again except to remove them. The soil got spread out to join the rest of the earth under our lawn. And we started a container garden high on the deck. This year, our deck garden gave us a bumper crop of cherry tomatoes. And I knew just what to do with them!
What do YOU do with an abundance of garden tomatoes? I'd love to hear it. Talk to me in the comments!
And try this, too.
- 2 pounds cherry tomatoes
- ¼ cup extra virgin olive oil
- ¼ cup garlic minced
- 1 bunch fresh thyme
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- Cut tomatoes in half or quarters. Spread on a sheet pan.
- Drizzle with olive oil. Spread thyme sprigs and garlic over tomatoes. Sprinkle with salt & pepper.
- Toss by hand to coat tomatoes well with the olive oil.
- Bake in 250 degree F for 1.5-2 hours, until tomatoes have reduced in size and appear roasted and concentrated.
- Serve warm or cool on pasta or grilled chicken & fish.
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