When I was a child, everyone in my family disliked tomatoes. Fresh, ripe tomatoes were rare in our house, which made them feel like a special treat whenever I could get them. Often I found myself scraping off the limp, mayo-covered slices from my parents’ sandwiches and happily cleaning and piling them onto my own. Despite my dislike of mayonnaise, I couldn’t resist those unwanted tomato slices; they were mine for the taking.
One summer changed everything. My mom gave me cherry tomato seeds to plant in her small backyard garden. We tended the plants together and watched them grow into a vibrant tomato bush. When the first fruits ripened I felt like a kid in a candy store — I ate handfuls straight off the vine and discovered a sweetness and brightness I hadn’t known tomatoes could have.
That summer sparked a lasting appreciation for tomatoes. I became someone who would put red sauce on all kinds of dishes and who learned to wait for peak tomato season rather than settling for the pale, mealy supermarket varieties. One technique I rely on to capture summertime flavor is slow-roasting tomatoes in olive oil with garlic and herbs. This method intensifies the tomatoes’ natural sweetness and preserves their bright flavor.
One memorable version of this technique is the tomato confit served at a popular Los Angeles deli and its sister restaurant. Their confit — slow-roasted tomatoes in olive oil — is used in sandwiches and on wood-fired pizzas and has inspired many cooks. After finding the original recipe in a well-regarded cookbook, I adapted it to suit my tastes, emphasizing fragrant basil and oregano along with a touch of rosemary to bridge summer and fall flavors.
My favorite way to enjoy the confit is as Tomato Confit & Burrata Crostini. Slices of fresh baguette are grilled or toasted, brushed with the confit’s olive oil, then topped with a spoonful of the rich tomato mixture and a generous dollop of creamy burrata. A drizzle of chili-infused honey adds a sweet, spicy finish that balances the tomatoes and cheese.
These crostini are perfect as an appetizer for a gathering or as a special snack to savor with a glass of wine. The confit can be made ahead and stored in the refrigerator, covered with olive oil, where it will keep for several weeks. When ready to serve, lightly grill the bread, spoon on the confit, add burrata, finish with chili honey and fresh basil, and serve immediately for a juicy, satisfying bite.
2. Drop in boiling water for 30-60 seconds.
3. Blanche in ice water until cool.
4. Peel the tomato skins.
Recipe
Tomato Confit & Burrata Crostini
- Author: Baking The Goods
- Total Time: 4 hours 30 minutes
- Yield: 24
Description
Toasty grilled baguette topped with creamy burrata, deeply savory tomato confit, and a drizzle of sweet-spicy chili honey. This dish highlights concentrated summer tomato flavor and makes a delicious, shareable appetizer.
Ingredients
CHILI FLAKE HONEY
- Honey – 1/4 cup
- Red chili flakes – 1 teaspoon (or more to taste)
TOMATO CONFIT
- Tomatoes (Roma, Early Girl, or similar) – 3 lb
- Kosher salt – 2–3 teaspoons
- Garlic cloves, smashed – 10
- Fresh basil leaves – 3/4 cup
- Fresh thyme sprigs – 10
- Fresh oregano sprigs – 4
- Fresh rosemary sprigs – 2
- Crushed red pepper flakes – 1/2 teaspoon
- Extra-virgin olive oil – 2 cups (plus more if needed to cover)
CROSTINI
- Fresh baked baguette – 1
- Burrata – 1 (8 oz container)
- Chili or regular honey – 2 tablespoons
- Fresh basil sprigs – 12
Instructions
CHILI FLAKE HONEY
- Combine honey and chili flakes in a small jar. Let the mixture sit for several hours or longer so the flavors meld. Store at room temperature; it keeps like regular honey.
TOMATO CONFIT
- Preheat the oven to 250°F (120°C). Bring a large pot of water to a boil and prepare an ice-water bath in a large bowl.
- Score an X on the bottom of each tomato with a paring knife. Blanch the tomatoes in boiling water for 30–60 seconds, then transfer them immediately to the ice bath. Work in batches if necessary.
- When cool, peel off the skins; they should slip away easily.
- Cut tomatoes into halves or quarters depending on size, and remove most of the seeds so you’re left primarily with the flesh.
- Place the prepared tomatoes in a shallow baking dish. Season generously with salt and scatter the smashed garlic, basil, thyme, oregano, rosemary and red pepper flakes over them.
- Pour the olive oil over the tomatoes and toss gently to coat everything in oil.
- Bake until the tomatoes begin to shrivel and brown at the edges, about 3–4 hours. Stir and turn the tomatoes occasionally to ensure even cooking and to prevent sticking.
- Remove from the oven and allow to cool to room temperature.
- Transfer the confit to an airtight container, cover completely with olive oil, and refrigerate. Properly stored, it will keep for up to one month.
CROSTINI
- Heat a grill pan, cast iron skillet, or grill over medium-high heat.
- Slice the baguette into 1/2″ thick slices and brush both sides with olive oil from the tomato confit.
- Grill or toast the slices until both sides are lightly charred and crisp.
- Top each toast with a spoonful of tomato confit and a generous dollop of burrata. Drizzle with chili honey (or regular honey) and garnish with a basil leaf.
- Serve immediately and enjoy.
Notes
This tomato confit is adapted from the Gjelina cookbook’s recipe. It’s a great way to preserve summer tomatoes and enjoy their concentrated flavor throughout the year. I often keep a jar of chili flake honey on hand to add a spicy-sweet finish to cheeses, crackers, and crostini.
- Prep Time: 30 minutes
- Cook Time: 4 hours