INGREDIENTS  

pasta of your choice, I prefer a spiral shape for this recipe!

4-5 branches of cherry tomatoes, enough to fill a baking pan

3 whole garlic bulbs, sliced in half

1 whole shallot, sliced in half
dried herbs, basil

salt, pepper, evoo

  DIRECTIONS  

Preheat oven to 400F

Start by washing your cherry tomatoes and drying them. In a 9x13 lined baking pan, lay out your cherry tomatoes, halved garlic bulbs, and shallots. Slowly pour your evoo (or canola oil) over the baking pan until just about the entire pan is filled. Your tomatoes should be sitting in a thin puddle of oil rather than drowining in it.

Season with salt and pepper and (opt) herbs of your choice.

Roast for 50 mins ~ 1 hour.

While you wait, boil some lightly salted water and cook your pasta of choice. Remember to set aside ~1/2 cup liquid gold (pasta water) for later.

Once your confit hits ~50 mins in the oven, turn it off and let it cool down before removing.

Take out your tomato confit, remove the contents from the pan by spooning out your tomatoes, shallots, and garlic into a sieve to drain. Do not discard of the precious confit oil.

Add the drained tomatoes, garlic, shallots, and that half cup of liquid gold into a blender. Add in 2 tbsp of your filtered confit oil, a tsp of salt and season with black pepper and anything else you may like. (may I suggest some heat?) Blend untill smooth and creamy.

In a medium pot on medium high heat, add a tbsp of the confit oil, pasta, and sauce. Mix untill incorporated and season with salt and pepper to taste. Serve immediately!

*You can pour the remaining confit oil from the baking pan through the sieve as well to filter it. The tomato confit oil can be stored in an airtight jar for future use. 


xx, 
kale