Summer is in full swing and tomatoes are coming on strong. This confit is a great way to grab all the flavor of the season and concentrate it for a variety of uses. Using fresh herbs really makes that summertime taste sing.

Photos by Harry Katz


Recipe by Chef Daniel Pliska


12 Roma tomatoes, washed and quartered, or 24 large cherry tomatoes, washed and halved
12 garlic cloves
24 sprigs thyme
6 bay leaves
2 sprigs rosemary, 4 inches long
1 teaspoon black pepper
1 quart olive oil
A pinch of sea salt

Photos by Harry Katz


1. Lay out the tomatoes in a single layer on a baking pan. Top with garlic, herbs, and black pepper. Cover with olive oil.

2. Cover the pan with foil, and roast in a 250-degree oven for 1 1⁄2 hours, or until soft.

3. Prepare a baking sheet lined with nonstick silicon mat or sprayed with pan-release, non-stick spray.

4. Once soft, remove the tomatoes from the oven. Gently transfer the tomatoes to the baking sheet using a slotted spoon. Season with a small amount of sea salt.

5. Bake the tomatoes at 300 degrees for 30 more minutes, or until dried out.

6. While the tomatoes are baking, strain the oil and garlic cloves from the previous pan. Reserve for another use.

7. When the tomatoes are done, let them cool. Serve on croustades with goat cheese and topped with your choice of accompaniments, or use the confit as a garnish for grilled chicken, fish, or steak.

Makes enough for 48 croustades

Article originally published in the August 2017 issue of Missouri Life.