Tomato Confit Toast
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.
Ingredients
- 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
Instructions
- 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!
Video
Notes
Do you have a favourite way to enjoy confit tomatoes? We would love to know, leave a comment below!
Tried this recipe?Let us know how it was!