Tomato + Garlic Confit

In these unique times, at the very least, we can have the latter at home and in the comfort of our athleisure wear. Not quite the same, but I’ll take it. Confit is a French cooking term used to describe foods cooked in oil (or sugar, for fruits) using low heat, over a long period of time. Confit foods like vegetables or meats can last for several months or longer, when stored in a cool, dry place. This method makes bacteria growth inhabitable and also acts as a great tenderizer for meat.

We both know this tomato confit won’t need to be preserved through what’s left of 2020–it’s too good–and really, we’re here to capture the delicious confit taste right now. Find a delicious white wine to pair this with (I’m personally a fan of natural wines) and find something good to watch, your front porch so you can people-watch, or let your kids do their thing in the backyard while you go to snack town. Whatever you decide to do, let this be a minor form of escapism in food form.

Total Time: 40 minutes Servings: 3

You Need

  • 1 pint of tomatoes, cherry or small heirloom
  • ¾ cup olive oil, I use Brightland's Awake
  • 2 sprigs of rosemary
  • 8 cloves of garlic
  • ½ tsp Maldon salt flakes (+ more for topping off)
  • 1 burrata ball

To Serve

  • sourdough bread

Do It

  1. Remove burrata from refrigerator and bring to room temp.
  2. Add tomatoes, rosemary, garlic, and salt to a saucepan and cook on low-flame for 30 mins. Watch to make sure the mixture is not boiling and tomatoes are still intact. You want a low and controlled heat throughout cooking.
  3. Check garlic to make sure it’s slightly soft and cooked through. Remove from heat.
  4. Allow to cool to room temp.
  5. Once ready to plate, drain liquid from burrata packaging and briefly place on towel to remove residual liquid. Place in a low bowl. Carefully add tomato garlic confit and rosemary. Top with flaky salt and enjoy with toasted sourdough bread.