Easy // 15 mins prep // 1 Pint
Harvest Hero Erin Prah showcased her oven dried tomato recipe on Facebook and we’ve created a summer version done on the stovetop during the hot months. We’ve used the savory tomato brine to make a Harvest Noodle Egg Cake too.
- 1 Pound Tomatoes, large dice
- 2 Cups Water
- 3 Tsp Salt
- 1 1/2 Cups EVOO
- Black pepper, rosemary, thyme, bay leaves, chili peppers, capers, etc.
Dissolve the salt in the water and brine the tomatoes for 30 mins. Drain, saving brine. Spread tomatoes out in a colander and let drain for 30 mins, ideally in the sun. Put the tomatoes into a small sauce pan, add oil to cover and any flavorings you’d like. Bring to a simmer over the lowest heat. Simmer for 30 mins to an hour depending on how gelatinous you’d like the confit to be. Store in the fridge. The oil and the tomatoes are full of umami flavor.
Harvest Hack: A serrated pairing knife is the right choice for dicing tomatoes.
The oil and the tomatoes are full of umami flavor. Use them hot or room temp. We served w/ them our savory oatmeal, and the noodle egg cake. You may want to make double or triple batches when tomatoes are plentiful. Share your versions on Harvest social media. Thanks for the inspiration Erin. Cooking is always creative fun times.
Serving Suggestion: Pi for breakfast. Veggie or sausage patty, egg, cheese, tomato confit, avocado & Harvest salsa cooked in a 6 inch skillet.