Simple ingredients make the best recipes and this Slow-Cooker Tomato Confit is a delicious mix of tomatoes, garlic, and herbs cooked until silky and flavorful.
Preserving tomatoes is a task I do at the end of tomato season with all the abundant amounts of fresh tomatoes still available. One way to capture the lovely flavors of this summer fruit is to preserve them using a slow cooker. Slow cooking tomatoes, cherry tomatoes in this recipe, creates the most concentrated tomatoey food called a confit. Using a slow-cooker to roast tomatoes for several hours until the skins almost fall off and their juices release gently into a surrounding pool of tomato water is what you’re aiming for with a confit. The intense tomato taste is not only sweet, but it’s mixed with a delicate tang that becomes so enjoyable served with so many foods.
This tomato confit can make the best topping over rustic toasted bread or soft cheeses like goat or burrata, or even tossed with warm pasta, or cooked farro. It’s definitely delicious spooned over grilled or roasted protein; such as chicken, fish or steak. The beauty of this confit is that you can freeze some of it to add to fall and wintertime meals, especially when the weather is cooler, and you’re missing those summertime flavors.
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Ingredients
4 pints cherry tomatoes, any variety
6 cloves garlic, peeled
1/2 cup olive oil
2 teaspoons salt
1/2 teaspoon red pepper flakes
4 sprigs fresh oregano
(Makes about 1 1/2 quarts)
To Prepare:
- Add all ingredients to a slow cooker.
- Cook on low heat for 6 hours. Remove lid and let cool for an hour.
- Ladle into freezer containers, reserving some to store in the refrigerator to use right away. Enjoy!
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