Toast Topper #8: Tomato Confit for #SundaySupper

I know - another tomato recipe for #SundaySupper? I can't help it - not only do we have some of the most delicious tomatoes I've ever tasted in my backyard, but there's a ton of them and we just can't power through 4 each at every meal! Luckily I did receive a copy of
Tomato: A Fresh-from-the-Vine Cookbook by Lawrence Davis-Hollander to review on my other blog, so I've had no shortage of ideas as to what to do! While I have yet to write up the full review (other work took over my life the last few weeks), I can say that if you grow tomatoes at all, this is definitely a good buy. The only thing it's missing is a good long-simmering marinara sauce, but it does have a roasted tomato sauce that is fantastic - and of course there's the Tomato Confit.

Honestly, I'm still amazed that something this simple creates something so incredible. Essentially cooked in their own juices and a dab of olive oil, it's an easy way to preserve any glut you might have. While easy to put together (especially if you use this tip for easy peeling!), you pay in time - bank on 4 hours or so for perfectly toast or pasta worthy confit. Whatever you can't eat right away (within a month), place in zip-top bags or plastic containers and freeze: unless you have a pressure canner of course, then feel free to can away!

Because they're so versatile, they can be tossed into pasta, with rice, on crackers or good, crusty bread and (of course) on your Labour Day burgers and dogs. Our #SundaySupper group is embracing all things long weekend today, so I'm sure you'll find lots of inspiration below too!

#SundaySupper Labour Day Nosh!

Starters & Snacks

Main Dishes

Salads & Sides



Wine Pairings

  • Labor Day Cookout Food And Wine Pairings by ENOFYLZ

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about our favorite cookout recipes! Just follow the #SundaySupper hashtag! We’d also love to feature your Cookout recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Confit Tomatoes
Serves 6 - about 1 1/2 cups
16 large plum tomatoes, halved, seeded and peeled
salt, to taste
1 tsp dried thyme
3 tbsp olive oil
  1. Preheat the oven to 200F.
  2. Place the tomatoes, cut side up, in a baking dish and sprinkle with salt and thyme. 
  3. Drizzle evenly with oil.
  4. Bake, without stirring, for 4 hours. Tomatoes with shrink and get deliciously soft and melty, but will not dry out.
  5. Pack in a jar covered with a little more oil and store in the fridge up to 1 month.
Amount Per Serving (1/4 cup)
Calories: 94.4
Total Fat: 7.3 g
Cholesterol: 0.0 mg
Sodium: 14.9 mg
Total Carbs: 7.7 g
Dietary Fiber: 1.8 g
Protein: 1.4 g
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