Tomato Confit Pasta

One of our all time favorite recipes got a makeover just in time for tomato season - say hello to Tomato Confit Pasta! I’ve been making tomato confit for the past 12 years. It comes to us by way of one of Matt's best friends and I will forever be indebted to her for introducing me to Tomato Confit. I, of course, have turned it into just about everything under the sun from tarts to pasta to a sauce etc. It's so versatile and when tomato season is going full tilt, this Tomato Confit Pasta is it!

Low and slow is the secret to making jammy Tomato Confit Pasta. Once the oil starts to get hot, and the tomatoes start to blister, reduce the heat and let simmer for an hour stirring every 10 minutes.

I'll eat this roasted cherry tomato confit on just about everything. Toasted pita bread, yes. Grilled bread with a shmear of fresh ricotta cheese, yes. On top of grilled chicken or salmon, yes. Beef kebabs, yes. Quinoa, farro, risotto... yes, yes and yes. I mean the list goes on. It's quite possibly the most amazing condiment ever invented and you need massive quantities of it in your life from here on out. But in this Tomato Confit Pasta - it is PERFECTION!