Tomato Confit
Whole30 is still going strong over here! In fact we are half-way there!!!!!! Really loving all of Teri’s recipes from No Crumbs Left! Everything has been magical! And super easy to make! Just check out her beautiful gram…..
Want to preserve your summer tomatoes?!!
Immerse the tomatoes in oil with the spices, and cook them at 350°F for 30 minutes. After the tomatoes cool, reserve the oil and the tomatoes in your refrigerator in an airtight glass jar. Use over the next two weeks for pasta, in a homemade sauce, or anytime you want to flavor enhance a dish to make it more special!!
2 pints cherry tomatoes, stemmed
2 cups olive oil (or more)
4 garlic cloves, smashed
1/2 cup basil leaves
1 tsp kosher salt
“Tomato Confit...let’s go! I’m happily spending time in Mexico and having fun sharing a review on Magic Elixirs via the Stories. My idea of meal prep is having special items or “MAGIC ELIXIRS™” in the fridge that can easily turn ordinary dishes into something extraordinary, and my Tomato Confit is a delicious example. After cooking the Confit, you cool, store in jars, and refrigerate It’s a two-fer: you’ll enjoy the tomatoes as well as the oil. Blend the tomatoes into soup, a mayo, or a salad dressing, and use the oil to add a depth of flavor to any sauce. The oil is also wonderful as a finisher on vegetables, or as part of a salad dressing. ”
