Homegrown Tomato Confit Toast.
Elaine loves to grow tomatoes and this year she grew 17 heirloom varieties that all ripened at the same time! Although we share as much as we can with friends and family, we always end up with an over abundance, and we are always looking for new ways to enjoy them. Hence the big loaf of confit toast!
For this confit recipe we used her smaller tomato varieties, but you can use any fresh, ripe, and delicious tomatoes you can find!
Preparation for this confit recipe is minimal. Simply toss them in the oven with the garlic, olive oil and seasonings, then allow the slow cooking process to intensify the flavour of the tomatoes.
Serve on a toasted loaf of French stick, calabrese loaf, baguette, or flatbread for delicious spin on bruschetta.
Confit can be stored in an airtight container in the fridge for two to three weeks. Bring to room temperature before serving. Tomato confit is delicious in pasta, on pizza, with whipped ricotta or burrata on toast, alongside grilled meat, or fish. The possibilities are endless.
Do you have a favourite way to enjoy confit tomatoes? We would love to know, leave a comment below!
Watch the process video here.
Homegrown Tomato Confit Toast
- 4½ lbs tomatoes a mix of cherry & small tomatoes, or cut larger tomatoes into smaller pieces
- 1 head of garlic cut in half
- 1 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon garlic minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chili pepper spread aka, crushed chili peppers in oil, or Pepperoncini Picante
- kosher salt and freshly ground pepper to taste
- 1 loaf of bread – French stick or calabrese (24oz)
- Freshly grated Parmesan
- Fresh basil
- Finishing salt
- Preheat oven to 300°F
- Place tomatoes and head of garlic onto a large baking sheet. Place the cut tomatoes and garlic cut side up.
- In a bowl whisk together the olive oil, garlic, thyme, chili pepper spread, then season with salt & pepper. Pour the mixture over the tomatoes and garlic.
- Cook tomatoes until they are tender and wrinkled, about 2 – 2 ½ hours. Then remove from the oven.
- Turn the oven to the broil setting.
- Slice the loaf of bread in half, then place on a sheet pan and drizzle with a little olive oil. Toast the bread until it is golden brown.
- Squeeze the confit garlic onto each half of the loaf and spread across the bread.
- Next, spoon the tomatoes onto both halves in an even layer.
- Finish with freshly grated Parmesan, basil and finishing salt.
- Slice into individual portions, serve and enjoy!