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A farmer to foodie, Andrea Bemis is truly manifesting the farm-to-table lifestyle. Here she shares her delicious recipe creations from her farm in Parkdale, Oregon. Andrea is author of Dishing Up the Dirt Cookbook: Simple Recipes for Cooking Through the Seasons. Find her at dishingupthedirt.com
This tomato confit is a tasty celebration of the tomato harvest and makes a luxurious condiment or spread. By slow roasting at a low temperature, the flavors of tomatoes are sweetened and intensified. You’ll find yourself smearing this on toast, pizza, or grilled meat, or stirring into pasta. And don’t get me started on how flavorful the infused oil is after roasting. You’ll be tasting it by the spoonful! Cheers to the summer harvest!
Prep time: 10 minutes
Cook time: 2-1/2 to 3 hours
Makes: 4 cups
Preheat the oven to 225 degrees F.
Place the tomatoes in a single layer in a baking dish and drizzle them with the oil. Add thyme, garlic and salt. Bake until the tomatoes are swollen and the skins are wrinkled. About 2-1/2 to 3 hours. When the tomatoes have cooled completely store them in an airtight container for up to two weeks, completely covered with the reserved cooking oil to prevent air from reaching them.
*This recipe is lightly adapted from the cookbook Gjelina.
*Use this recipe as a guide and adjust measurements and ingredients as necessary.
Last updated: 3/12/19
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