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Tomato Confit MAGIC ELIXIR (TM)

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 350F 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.

Looking for some great ways to use Tomato Confit MAGIC ELIXIR™?  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 ELIXIR™.
    • 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 ELIXIR™ 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 ELIXIR™ and fresh crudites.
    • Use in guacamole along with Garlic Confit MAGIC ELIXIR™
    • 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.

 

Processed with VSCOcam with c1 preset

30 thoughts on “Tomato Confit MAGIC ELIXIR (TM)

  1. This looks mouthwatering good!!! 🍴 I love Gjelina, my friend was the manager for the first 6 years.

    1. Stephanie…I don’t know if you have the cook book, but it’s absolutely worth it. I love it so much, I’m thinking of doing a giveaway with one.

  2. We grew the most prolific and flavorful variety of cherry tomatoes last year, I’m bookmarking this for our tomato harvest this year- thanks!

    1. Oh I absolutely love that! At the end of summer its so much fun, all the wonderful things that can be done with cherry tomatoes, but in the meantime this is actually perfect for when tomatoes aren’t in season. It takes them from ordinary to extraordinary. So don’t wait!

  3. I just discovered your blog, I love all your bold flavors and photos, can’t wait to explore 🙂

    1. Thanks so much, Sue! I have so much fun doing it. If you’re on Instagram, you can find me @nocrumbsleft. There is all kinds of inspiration for every day food. We are starting another giveaway soon on Instagram too. We are giving away a 14 in Thomas Keller All-Clad pan.

  4. Can you share some ways you use the tomatoes?

    1. Definitely! The confit tomatoes are an extraordinary addition to soups and spaces, added to a tomato sauce or pureed with a chicken stock as a nice basis for may dishes. Plus, the oil is a great base for a salad dressing or finisher over vegetables or protein. It’s more for me, what don;t I put this in?

  5. Hi Teri,
    I remember you speaking about this on Insta-stories, and I think this is the recipe. My CSA farmer just gave me 3 pounds of frozen organic cherry tomatoes. I’m thinking….maybe I can use them for this, roast a bit longer…not sure of the water content though. What do you think?

    1. My suggestion is to defrost first, then cover them with oil and herbs before putting into the oven.

  6. Denise Solomon March 4, 2018 — 2:01 pm

    This recipe is a must have. Delicious.

    1. Thanks! 😋

  7. Sarah Lagimodiere March 6, 2018 — 2:57 pm

    The recipe calls for thyme but there is rosemary in the photo… Which is best?

    1. Whatever you have, are in the mood for, it’s totally your preference. This recipe can be done dozens of ways. Enjoy!

  8. Can I leave all the ingredients together when I transfer to the glass dish? Or is it best to keep it only to the tomatoes and oil?

    1. Almost doesn’t matter, you can leave the herbs in or take them out. Your preference.

    1. I wouldn’t worry… Nothing is very original and people have been making tomato confit forever

  9. I’m addicted to these! When you move to jars in fridge, is it normal for the oil to thicken?

  10. Can this be frozen? If so, how?

    1. I don’t know how it would work out but I don’t know why you need to because it stays in the fridge for a good two weeks… Cover the tomatoes with oil

      1. I was planning on taking the confit as a house warming gift…next week. Wanted it freshly made but the tomatoes are ripe now.

      2. Be sure to keep it in the fridge covered with oil

  11. Is there a specific brand of olive oil you find works best with your confit recipes?

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Location nocrumbsleft/Chicago, IL E-mail teri@nocrumbsleft.net Hours I'm happy to provide all my content for free. We do participate in Affiliate advertising programs, including Amazon, to earn a percentage of all products linked through my website.
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