Tomato Confit has been my recent obsession. I’ve made it at least 4 times in the last month. It’s such an easy and versatile recipe. You can mix it with pasta, spread it on top of a crostini or in a sandwich, use as a dip, or drizzle over meat or fish. I made it for my family over the holidays with spaghetti and a side of garlic shrimp. This week, I mixed it with zucchini noodles for a lighter, carb-free meal and it was still so yummy! Try it!
· 1 lb mixed cherry tomatoes
· ½ cup of extra virgin olive oil
· 5 cloves of garlic, 3 smashed and 2 thinly sliced
· 6 sprigs of fresh thyme
· ½ tsp salt
· ½ tsp pepper
· ½ tsp red pepper flakes (optional)
Preheat oven to 350 degrees. In a baking dish, spread out your tomatoes and smother with olive oil. Throw in garlic and thyme. Sprinkle with salt, pepper, and chili flakes. Bake for 60-75 minutes. And that’s it!
If you want to try this recipe with zoodles, spiralize 3 zucchinis. 3 zucchinis should be enough for the entire above-mentioned amount of tomato confit and should serve about 3 people. However, you don’t have to use all of the tomato confit for zoodles. You may want to make 1 serving of zoodles (1 zucchini) and then save the rest of the confit for other uses. Simply store the rest of the tomato confit in a glass jar and refrigerate. To make the zoodles, lightly sautee the zucchini noodles in a pan over medium heat with extra virgin olive oil. Sprinkle with black pepper and salt. Drizzle a tablespoon of lemon juice. Stir thoroughly. This will only take a minute or two. Be careful not to overcook the zucchini noodles because it can get mushy. Mix the tomato confit into the zoodles.
I prefer to top these zoodles with roasted corn. Since I don’t have a grill, I char 1 corn on the cob in a frying pan with olive oil and then bake it in the oven at 350 degrees for 20 minutes. Allow corn to cool and then shave off the kernels and mix into your tomato confit zoodles.