TOMATO CONFIT

TOMATO CONFIT

Save those tomatoes for the winter months in a delicious confit. Break out these slow roasted tomatoes for a pasta sauce, spread on toast and sprinkle with feta, add a tomato base to a pot of beans, or cook in a hearty greens sautée.

 

I N G R E D I E N T S

  • 3-4 LBS tomatoes from Tonnemaker Hill Farm

  • 3 CLOVES garlic, smashed from Vinegar Flats Farm

  • 1 onion, fennel, or leek from Big Sage Organics

  • 1 shallot from Elithorp Farm

  • 1-3 dried chipotle peppers from Hayshaker Farm

  • 1 TBSP dried oregano and/or thyme from Footehills Farm

  • 1/2 CUP olive oil

  • 1 TSP salt

  • 1/4 TSP black pepper

P R O C E S S

  1. Preheat the oven to 300 degrees F.

  2. Chop the tomatoes, onion, and shallot into 2 inch wedges. Place them into an oven safe glass pan, Dutch oven, or well seasoned cast iron pan. Top with dried peppers, herbs, salt, and pepper. Drizzle with olive oil.

  3. Place a lid on the baking dish and roast for roughly 3 hours, removing the lid about half way through.

  4. Enjoy within 2 weeks or place in a glass jar and freeze for the winter.

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