Note:  This recipe is a modified version from Gjelina, the cookbook.

I like to double this recipe because it’s the same amount of work and you will definitely use them! 

IMG_2036.JPG2 pints cherry tomatoes, stemmed
2 cups olive oil (or more)
4 garlic cloves, smashed
1/2 cup basil leaves
1 tsp kosher salt
3 fresh thyme sprigs

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.

Cook’s note – Here I have cooked the tomatoes at 350°, which is below the smoke point of Olive Oil.

Looking for some great ways to use Tomato Confit MAGIC ELIXIRS?  Here are some awesome suggestions from our followers!

  • Toss with zucchini or squash noodles
  • So many ways to use with your favorite proteins:
    • Great on chicken, fish (like Mahi Mahi)
    • Mix in to your meatball recipe along with fresh garlic or Garlic Confit MAGIC ELIXIRSâ„¢.
    • Put some on top of  Pan Seared Pork Chops.
    • Mix into taco meat.
    • Add to Tinga de Pollo (Chicken in tomato chipotle sauce).
    • Mix with some Garlic Confit MAGIC ELIXIRSâ„¢ and serve with roast lamb.
    • Use with leftover Heroine Chicken on a bed of lettuce for an amazing salad.
    • Put on top of scrambled or fried eggs or in a frittata.
    • Add chopped olives and serve as a side dish with beef tenderloin.
  • Salad dressings and condiments:
    • Use the oil for a pesto base.
    • Blend into your favorite salad dressing.
    • The oil itself makes a great salad dressing.
    • Pair with Green Goddess dressing MAGIC ELIXIRSâ„¢ and fresh crudites.
    • Use in guacamole along with Garlic Confit MAGIC ELIXIRSâ„¢
    • Use as a garnish for cashew hummus.
    • Use in homemade ketchup and BBQ sauce.
    • Mix with chopped avocados for an “avocado relish”.
    • A great base for tomato bruschetta.
    • Throw fresh garlic in before making the confit and create a great “2 for 1” confit!
  • On top of roasted veggies.
  • As a soup or sauce base.
  • Other great ideas:
    • Put on top of crusty bread with some Brie or goat cheese.
    • Eat with burrata.
    • Put on top of polenta.
    • Drizzle on warm garlic bread.
    • Mix into a Quinoa salad.
    • Spanish style tomato bread – Pan con Tomate.
    • Toss with pasta, garlic, fresh herbs.
    • On a great Italian sandwich or ANY sandwich!
    • Add to your favorite Eggplant Parmesan recipe.
    • Perfect for margherita pizza.
    • Serve with a creamy tarragon chicken dish.

 

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