Tomato Confit Recipe

“Screaming it’s tiiiiiiime as I pull my tomato confit out of the oven and proceed to eat an entire pint myself in one sitting. Undoubtedly the best season of them all, and it’s here!!! Recipe from Samin Nosrat’s Good Things: Line a baking dish with fresh basil and toss in some peeled garlic cloves. Put tomatoes on top in a single layer. Add enough EVOO that all the tomatoes get some contact (don’t have to be submerged, but it will be a lot of oil). Pop it in the oven at 300 for 35ish min. Dump it on everything!”

“💗💗💗”

“Time to lock in”

“Need I say more?”