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    Home » People

    Tomato Confit

    Sep 16, 2019 · Leave a Comment

    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.

    tomato confit over angel hair pasta with fresh basil

    Gardening Fail

    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.

    Gardening Success

    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.

    tomato confit over angel hair pasta with fresh basil

    Tomato Confit

    5 from 1 vote
    Print Rate
    Servings: 6
    Calories: 116kcal

    Ingredients

    • 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

    Instructions

    • 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.
    • Enjoy!

    Nutrition

    Calories: 116kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 212mg | Potassium: 358mg | Fiber: 1g | Sugar: 4g | Vitamin A: 772IU | Vitamin C: 37mg | Calcium: 30mg | Iron: 1mg

    Equipment

    miracle gro tomato plant foodmiracle gro tomato plant food
    miracle grow for tomato plants
    set of three gardening toolsset of three gardening tools
    gardening tool set
    chefs knife with santoku blade and green handle chefs knife with santoku blade and green handle
    green santoku knife
    green nylon cutting board with non-slip corners green nylon cutting board with non-slip corners
    18x12 green cutting board
    USA pan half sheet baking pan USA pan half sheet baking pan
    half sheet pan

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    Hi, I'm Kim! I was a personal chef and custom caterer for many years. I retired from being a business owner, but I still love to make food for people and dogs. Here I can share the best recipes with you, and we can yap about stuff.

    More about me →

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