Tomato Basil Confit

In a bid to keep the recipes coming and not get too bogged down in the storytelling; I’m going to keep these first few posts of the new year nice and short. You’re welcome.

Don’t let the fancy term deter you from making this ridiculously easy and decadent tomato sauce. That’s all confit is: stewed, cooked-down, condensed tomatoes. And the little tiny bit of effort it takes to stir those tomatoes comes back to you ten-fold in a rich, tasty tomato sauce that doubles as an appetizer on toasty bread or as an easy sauce to combine with pasta.

Cherry tomatoes are affordable and available year-round which makes this a perfect recipe to make this winter. Or especially this winter, when we could all use a bright, beautiful meal in our lives.

You’ll notice the recipe specifically calls for D’Olivo olive oil. This is a specialty oil company based in Walla Walla and you can buy their products at McIlrath Farm Market. I can’t recommend the olive oil enough but don’t let that stop you from making the recipe. Any olive oil you have on hand will be just fine. To amp up the flavor, you might consider adding additional basil, but only if you have it.

Tomato Basil Confit

• 1 pound cherry tomatoes

• 1/4 cup D’Olivo Basil Olive Oil

• 1 tablespoon butter

• 1 tablespoon minced basil

• 1/2 teaspoon dried thyme

• Pinch of red pepper flakes

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

In a sauté pan, cook cherry tomatoes in the olive oil and butter over medium-low heat until tomatoes begin to burst and split. Lower heat to a low-simmer, giving the tomatoes a good stir. Add in basil, thyme, red pepper flakes, salt and pepper, stirring every 10 minutes for about 45-50 minutes until the tomatoes are thick and jammy.

Scoop confit into a jar and serve alongside toasted bread and fresh mozzarella.

For an easy and super simple meal, combine tomato confit with one pound cooked penne pasta and a 1/2 cup parmesan cheese. Garnish with fresh basil and a shake of red pepper flakes.