Mediterranean Classics
Free recipe
Oven-Baked Tomato Confit
Bright, herb-forward tomato confit that proves mediterranean cooking is about restraint, not shortcuts.
***** 4.6 · 125 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Heat the oven to 220C (425F). Toss the main ingredients with oil and seasonings and spread them in a single layer so they roast rather than steam.
- Roast, turning once halfway, until caramelized and tender at the center. The edges should be golden and a little crisp.
- Build the sauce and finish: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the tomato confit warm, with plenty of good bread or a simple salad alongside. This makes about 2 servings; leftovers keep well for a day.
More Mediterranean Classics
You might also like
Mediterranean Classics
Free
Skillet White Bean Salad, the way the mediterranean coast does it, with Harissa Butter -- generous, unfussy, a...
Mediterranean Classics
Members
Simple Warm Lentils, the way the mediterranean coast does it, with Olives and Capers -- generous, unfussy, and...
Mediterranean Classics
Members
A rustic take on tomato confit. Expect deep, savory flavor from a short list of honest ingredients.
Mediterranean Classics
Members
Citrus-Marinated Chickpea Stew with Sea Salt and Thyme -- the kind of mediterranean dish that tastes like it t...