Four Nights A Week

Here’s another great way to make use of all of those tomatoes!

This confit, unlike others I’ve found recently, is completely cooked on the stovetop. Since my slow-cooker is also an Instant Pot, and therefore the nuance of slow cooker temperature choices is non-existent, this one made sense for me.

One of my sisters lives in San Miguel, Mexico and gifted me with a delightfully smoked olive oil. So I used about half regular EVOO and half of the smoked olive oil. To say it came out well is an understatement!

If interested, the artisans who make and bottle the oil are online at https://www.fincalunaserena.com.

This recipe was developed by Lisa Porter and is published on her blog, Parsley and Parm. The link is below and the ingredient list follows. Don’t be overly concerned about generating a lot of oil – that makes a great dipping oil for crusty bread, and is an elegant way to make a unique and tasty salad dressing.

The tomatoes were part of our Fall Share from Clark Farms in Carlisle – if you are local to Massachusetts, check them out.

Stovetop Cherry Tomato Confit

Ingredients

• cherry tomatoes
• extra virgin olive oil (see headnote)
• salt
• Options: peeled garlic clove, fresh thyme, fresh basil, fresh organo, or saffron (I used garlic)