Roasted Cherry Tomato Confit is our new favorite Summer Essential and there are so many ways to use it. We suggest you start with avocado toast. After tasting it this way, sadly you’ll never be satisfied with it topped with fresh tomatoes again. This makes for a satisfying, savory breakfast.
Next Level Avocado Toast
Pan Con Tomate
If you don’t have avocados, simply make a version of Pan Con Tomate: rub good toasted bread cut from a chewy, European-style loaf with a clove of garlic and top it with these intense little deep, red jewels. HEAVEN. Serve with a little side salad for a light lunch.
Cherry Tomato Confit on Salad
We love Roasted Cherry Tomato Confit in salads, too. We’re especially fond of tossing a cupful with 5 ounces of arugula, half a sliced red onion and yellow bell pepper, a can of chickpeas, and a little crumbled feta—vegan or dairy. Toss the salad with a little drizzle of oil—you don’t need much—and a sprinkling of salt and pepper, then drizzle with balsamic vinegar to taste. Your salad is immediately up
Tomato Confit Gnocchi
Another dish we’re smitten with is gnocchi. I’ve been seeing these skillet gnocchi recipes everywhere. How cool they are that they’re vegan and already boiled so that all you have to do is heat them in a skillet—the crispy brown exterior, soft, chewy interior. I got these Rana Skillet Gnocchi and loved them. To make this dish for four, heat 2 tablespoons of olive oil in a large (12-inch) skillet. Add a 24 ounces of Skillet Gnocchi and cook over medium-high heat, shaking the pan frequently, until they start to brown. Add 2 cups of Roasted Cherry Tomato Confit, 1 cup of plant-based creamer, such as oat, and sprinkle in 1/4 cup of optional Parmesan cheese; simmer until liquid reduces to thin sauce consistency, a few minutes longer. Garnish with fresh chopped basil.
Quick, Easy, Simple– Pasta!
And if all you have energy for is to boil a pot of pasta, there’s hardly a better “sauce” than Roasted Cherry Tomato Confit.
Roasted Cherry Tomato Confit
- 2 1/2 pounds (about 4 pints) cherry tomatoes, halved
- 4 large garlic cloves, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and ground black pepper
- Adjust rack to lower middle position and heat oven to 500 degrees F. Place tomatoes on a large (18- by 12-inch) rimmed baking sheet, which should fit in more or less a single layer. Scatter garlic over tomatoes, then drizzle with olive oil and vinegar and sprinkle with salt and pepper.
- Roast until most of the tomato juice has evaporated and some of the tomato skins have started to turn golden brown, about 20 minutes. Let cool and then store in a jar or covered container. (Can be refrigerated for at least a couple of weeks.)