You say "to-may-to"

If one edible garnish could rule the world, it would probably have to be Preserved Tomatoes. Now, I love crispy shallots, pickled anything, tempura shiitakes, asiago fricos, and frizzled leeks as much as the next person, but last night I fell in love with Preserved Tomatoes. They are also occasionally called Confit Tomatoes, but I just call them "wonderful." Think Blistered Tomatoes, only better. They are super-charged with flavor, sweet and savory at the same time, making them a delicious compliment to many dishes. Even better, they are super simple to prepare.


Preserved Tomatoes: Yields 1 Pint
2 pints cherry tomatoes, halved
1/2 cup olive oil
3 sprigs fresh thyme, leaves removed
3 cloves garlic, thinly sliced
1 t sugar
salt and pepper, to taste

Heat oven to 350. Arrange tomatoes on a baking sheet, cut-side up. Drizzle olive oil over the top. Sprinkle with thyme, garlic, sugar, salt and pepper. Bake for 20 minutes, or until tender and starting to caramelize. Cool before packing. Tomatoes will keep for 1 week.


I told you- super simple! Now, I would love to try drying tomatoes (in the oven or a non-existent dehydrator) and packing them in a similarly-flavored infused oil. These would keep for much longer and probably have an even sweeter/more concentrated flavor. Another project for the end of the summer, when the air is starting to cool and my kitchen won't be so stifling.

These tomatoes will be making a guest appearance at the dinner table tonight, being served with Parmesan Polenta, Truffled Mushrooms and Sauteed Spinach. Another summer's bounty meal, and one that isn't an under-taking after a long day at work. Very flavorful and easy to prepare. Sounds perfect to me!