Preserving Peak Summer
Sorry to bring you down, but September is coming soon. All those beautiful tomatoes from the farmer's market will be a memory once the days start getting shorter.
Don’t panic. I’m here to help put your mind at ease. This insanely easy way to preserve tomatoes will be your go-to for keeping a summer state of mind this fall. Trust me.
ACTIVE TIME: 5 minutes
TOTAL TIME: 3 hours
Ingredients
3 lbs assorted tomatoes (plum and paste tend to work best)
1 head of garlic
Fresh herbs: rosemary, thyme, or sage
1 33 oz. bottle of olive oil
S + P
Glass jars for storage (the confit is too pretty to store in plastic)
Game Plan
Wash tomatoes in a colander.
Cut tomatoes in half. Place in slow cooker base.
S + P liberally.
Add peeled cloves of garlic and fresh aromatics such as rosemary, thyme, or sage.
Pour olive oil over the ingredients until just covered.
Set the slow cooker on high for 3 hours. Walk away and live your life.
Circle back after 3 hours. Your kitchen should now smell of warm fragrant tomatoes, garlic, and herbs. Lucky you.
Using a large spoon, transfer the tomatoes to a glass jar for safe keeping. Fill the jar to the top with oil. Tomato confit will keep in the fridge for one month. Trust me, it won’t last that long.
Pro Tip
Re-use your tomato/garlic/herb-infused oil. Three ideas:
Before your slow cooker cools down, add some slices of lemon and poach some tilapia.
Use the oil to saute onions or whatever ingredients you are using in your next pasta.
Drizzle the infused oil on toast and smear with some ricotta cheese.
