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End-of-season tomato confit

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

Tomato confit
  • 3 cups extra-virgin olive oil (enough to nearly submerge the tomatoes)
  • 2 lbs ripe late-summer tomatoes (such as plum, Campari, or small vine-ripe tomatoes)
  • 6 garlic cloves, lightly crushed
  • 6 fresh thyme sprigs
  • 2 wide strips fresh lemon peel
  • 1 tsp coriander seeds, lightly crushed
  • 2 tsp kosher salt
  • 1 tsp granulated sugar
  • 1/2 tsp red pepper flakes
To serve
  • 1 lb lumache (as pictured) or cavatappi (or thick grilled sourdough slices)
  • 1 to 2 tbsp sherry vinegar
  • flaky sea salt, to taste
  • handful of fresh basil or oregano leaves, torn
  • freshly grated Parmigiano-Reggiano (optional)

Method
 

  1. Prep the Oven and Dish: Preheat your oven to 200°F. Arrange the tomatoes in a single layer in a shallow baking dish or hotel pan.
  2. Season and Submerge: Scatter the crushed garlic, thyme sprigs, lemon peel strips,and crushed coriander seeds evenly over the tomatoes. Season uniformly withkosher salt, sugar, and red pepper flakes. Pour in enough extra-virgin oliveoil to cover the tomatoes roughly three-quarters of the way up.
  3. Confit Low and Slow: Bake uncovered at 200°F for 75 to 105 minutes. The tomatoes should wrinkle slightly and turn wonderfully tender while remaining whole.
  4. Cool and Preserve: Remove from the oven and let cool completely in the oil. Transfer the tomatoes and oil to glass jars, ensuring the fruit remains fully submerged. Refrigerate, or preserve using your preferred canning method with extra oil topped off to extend shelf life.
  5. Boil the Pasta (or Grill Bread): Bring a large pot of heavily salted water to a boil. Cook the lumache or cavatappi until al dente, drain, and transfer to a warm serving bowl. (If serving over bread, grill thick slices of sourdough until charred on the edges and lightly rub with a clove of raw garlic).
  6. Finish and Serve: Bring your desired portion of tomato confit to roomtemperature. Gently spoon the softened tomatoes and generous splashes of theiraromatic oil over the warm pasta or grilled bread. Toss or finish with a splashof sherry vinegar, a sprinkle of flaky sea salt, and a handful of torn freshbasil or oregano. Serve immediately.