Slow roasted, jammy and infused with garlic and herbs, Tomato Confit is delightful on crostini. It’s my personal favourite way to enjoy it. I find the subtly sweet tomatoes to be the perfect match with soft tart cheese, in this case, goat cheese. The copious amount of olive oil, along with a long slow roast makes it all luscious together and a great addition to pasta, fish and vegetables.
Thanks to Nigel Slater for this lovely recipe that I found in a copy of The Guardian. I’ve made the recipe pretty much as written, other than being in my own words. Sometimes things don’t need to be messed with. The beauty of this Tomato Confit is its simplicity, and how only a few ingredients can be transformed into a versatile delight. It is concentrated goodness in a jar, and handy to have on hand. It will keep for a solid week in the refrigerator, giving you numerous possibilities for snacks and meals throughout the week.