You’re probably planning on going to the farmer’s market today, right?  If so, it’s the perfect time to go ahead and buy that huge box of tomatoes, any kind you want.  For ourselves, we bought some beautiful striped Roma tomatoes (I didn’t even know of this variety) from Yellow Barn Farm purely for its loveliness.  They also happen to taste as good as they look. 🙂 Tomato confit is our favorite way of enjoying local tomatoes in the cooler seasons.  The recipe is from chef Tory Miller of L’Etoile.  We have made them in the late summer three years in a row now.

Juicy Gems


1.  Preheat the oven to 170 degrees F.

2.  Quarter the tomatoes and take out most of the seeds.  (Doing so will leave you with less liquid which will speed up this very slow process just a little bit.)

3.  Place as many tomatoes as you can on two sheet pans.  Drizzle with olive oil, sprinkle with a bit of salt, and scatter a bit of thyme (you can also add some minced garlic if you’d like).

4.  Leave the tomatoes in the oven for about 8-9 hours.  (It’s best to do this overnight.)

5.  The tomatoes should have the texture of soft leather and not dry and crunchy.  Place them in a jar and fill to the top with olive oil.

6.  Store in the refrigerator and enjoy anytime.  (We’ve used them for sauces, soups, stews, tapenade, or to eat as is.



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