Slow-Roasted Tomato Confit (Keeps in the Fridge, Elevates Everything)
Tomato confit turns modest tomatoes into silky, savory jewels that supercharge pasta, fish, toast, and salads. Ingredients (makes ~2 jars)1.2–1.5 kg small tomatoes (cherry/plum), 6–8 garlic cloves smashed, 1–2 tsp sea salt, black pepper, a pinch of sugar, 1 tsp dried thyme or a few rosemary sprigs, peel of ½ lemon (optional), 250–350 ml olive […]