17/07/2023
Goodbyes to summer with cherry tomato confit
Baked the most easiest of the condiments which requires almost zero prep but lots of patience because the entire taste of this confit comes from the slow caramelizing of the tomatoes. You try to rush the process and you get a chunky pizza saucish taste. It is imperative that one uses good quality of oil here. Just dunk the tomatoes in olive oil,some smashed garlic, freshly cracked pepper and a gurgle of balsamic vinegar. Herbs of your choice will enhance the flavors.. I have used basil from my garden and a dash of brown sugar plus salt. Now let it stay in the oven at low temperature and large duration. In the end you are looking for tomatoes that are soft, not busted and falling apart which ooze a sweet intense taste.
This confit is great on grilled meats, pastas and a topping for crusty sourdough bread too. Basically jazzes up any meal.
