This Viral TikTok Will Help You Make The Best Tomato Confit
Sometimes there just aren't enough salads in the day to polish off the extra cherry tomatoes you bought at the store or the overwhelming amount ripening in your garden. This TikTok tomato hack will show you an easy way to make a multi-purpose confit condiment that will save food and your palate.
Cookiterica is a TikToker with 1.5 million followers who posts recipes and kitchen hacks that her family reviews. This post features a simple and flavorful way to use up extra tomatoes, and she asks her followers, "If you're not making tomato confit in the summertime, where the f**k you at?" It's a valid question for any season, whether you are drowning in tomatoes from your garden, or were overly ambitious at the grocery store.
Cookiterica suggests combining a ton of cherry tomatoes, whole cloves of garlic, fresh basil leaves, thyme, oregano, flaky salt, and pepper in an oven-safe dish and filling it up with olive oil. Pop that in a 245-degree oven for around three hours and then enjoy the slow-roasted flavor of fresh tomato confit. The comment section is filled with followers adding tomatoes and garlic to their shopping list while they laugh at that intro again.
Tomato confit is a versatile condiment
TikToker Cookiterica ensures followers that even if they aren't big fans of tomatoes, like her son, they will enjoy the tomato confit recipe in her TikTok post. She suggests that followers grab a hunk of toasted sourdough bread, smear on the confit garlic, top with tomatoes, basil, a sprinkle of coarse salt, and simply enjoy. It turns out there are a lot of ways to use tomato confit.
MasterClass elevates toasted bread, soft cheeses, and delicate seafood with the fresh flavors featured in a simple tomato confit. Cookiterica and her followers have big plans for this slow-roasted condiment as well. A few comments ask about pairing this confit with burrata, which is a soft Italian cheese similar to fresh mozzarella in appearance and mild flavor (per Allrecipes), and the answer is a resounding "omg, yes!" She uses the confit on steaks, veggies, chicken, and soup, and reserves leftover oil for salad dressings and flavorful drizzles.
Cookiterica says that the tomato confit should be covered and kept in the refrigerator, lasting for up to 30 days if you can keep yourself from gobbling it up before that. It's family-approved, and her husband takes a big bite of oil-laden tomatoes on a slice of sourdough and exclaims, "Now that's tomato confit!"