Confit Tomatoes with Torn and Toasted Dipping Bread

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5 from 3 reviews

Tomato confit turns ho-hum tomatoes into wow-wow-wow tomatoes. Serve with toasted torn dipping bread and you have a delightful appetizer or meal accompaniment.



For the confit: 

  • 6 cups of cherry tomatoes
  • 612 garlic cloves, peeled and lightly smashed
  • Several sprigs fresh herbs, such as rosemary, thyme, oregano or a mixture of herbs
  • 3/4 cup first press, extra virgin olive oil
  • 1 generous pinch crushed red pepper
  • 2 pinches kosher salt
  • Fresh ground pepper to taste

For the torn, toasted bread:

  • 1 loaf ciabatta bread
  • Olive oil
  • 1 pinch of kosher salt

Optional additions:

  • Add goat or feta cheese to the platter or mix chunks directly into the confit before serving.


For the confit:

  1. Heat oven to 275 degrees F. Put tomatoes in a single layer in a baking dish. Tuck garlic and herbs around the tomatoes. Pour olive oil over the tomatoes, garlic and herbs. Season with crushed red pepper, kosher salt and pepper.
  2. Bake for about 1 1/2 hours until tomatoes just begin to burst. Remove from the oven and set aside. May be done several days to 2 weeks in advance and stored in an airtight container in the fridge. When ready to use, remove from the fridge and allow to come to room temperature.

For the torn, toasted bread:

  1. Heat the oven to 350 degrees. Tear the ciabatta loaf into 2 – 3″ pieces. About 10 minutes before the tomatoes are done, place the bread pieces in a sheet pan and drizzle with olive oil and season with salt. Watching closely, bake in the oven about 10 minutes until the edges begin to brown and crisp. Remove from the oven and serve immediately. 

To serve:

  1. Place the confit in a dish on a cheese board and surround with the crispy torn bread. Serve with the confit and toast with a nice cool glass of Sancerre or Sauvignon Blanc. 



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