Hello, friends! It’s been too long. All the grand plans we had of taking the month of June to pack, completing a few outdoor projects at the new house in July, and then leisurely moving in went straight out the window. We had to move in to the house in the middle of June. Packing accelerated and the move was quick; all the outdoor projects started after we moved in. We’ve been knee-deep in planning the kitchen remodel, getting settled in the new place, spending time with friends and family, and work the last few months. The remodel hasn’t happened as quick as we’d like, it hasn’t happened at all actually. We’ve had a hard time finding a contractor due to the insane construction boom in Seattle. Right now, I’d be happy with a contractor and a start date! Though, truth be told, I’ll be even happier when it’s all done. But, we’re in our house! We were in the house with the whole summer ahead of us and it was glorious. Roux has a real yard to run around in and bunnies and birds to watch and to bark at. The cat is the cat–Milo has found his favorite spots and learned how to open the screen on the sliding glass doors. He’s a crafty little guy and full of mischief.
I’ll keep you posted but for now, confit tomatoes! Earlier this summer, I went a little tomato-crazy–I purchased pints and pints of cherry tomatoes, entirely too many for two people to consume before the tomatoes looked sad and gooey. So, to extend the window of usefulness, I tossed the little red, yellow, and orange gems with olive oil and garlic, and tossed it all in the oven. That was one of the best decisions I’ve ever made, seriously. The tomatoes and garlic get caramelized, some tomatoes burst and the juice combines with the olive oil to make the most delicious thing to dip bread into, and this keeps well in the fridge for about 2 weeks. Blend up the whole thing, toss with pasta and parmesan, and be happy. Or, slather ricotta on some crusty bread and top with the tomatoes and a generous spoonful of oil, and enjoy hot or cold. This stuff is magic. You’re welcome.
Now this isn’t much of a recipe, it scales up to whatever you have beautifully. You can use any type of tomato, just roughly chop, or use as much garlic as your heart desires. And, even out of season cherry tomatoes will work here–so, tomatoes all year!
1 Pint cherry tomatoes (or about 275 g tomatoes)
1/4 C Olive oil
3 Large garlic clove, split in half
1/2 tsp Salt, or to taste
- Preheat the oven to 325 °F.
- Combine everything and pour into a rimmed baking sheet.
- Cook in the oven for 45 minutes—stir once or twice.
- Cool before transferring to a jar. And, have some crusty bread on hand to sop up the leftover bits and residual oil in the baking sheet–you’ll thank me for that.
- Make sure all tomatoes are submerged in the oil & refrigerate for up to 2 weeks, or freeze for a couple of months.