Tomato Confit with Arugula and Zucchini


The recipe comes from “Simple to Spectacular”, a great cookbook by Vongerichten and Bittman. The book picks one basic ingredient and shows 3 or 4 recipes of increasing complexity.   I was looking for a nice dinner salad and came across their “tomato confit” series.

The tomato confit is essentially a slow-roasted tomato, but if you say you made “tomato confit”, your friends will be a lot more impressed.   😉

The preparation of the confit might seem too long, because you need a couple of hours  to make it.  But it’s  120 minutes of just waiting for the oven to perform its magic…no work.    Plus, it is a low oven (275F) that  won’t overheat your kitchen. Trust me, the results are worth every minute of the time.   If you are not yet convinced to try this recipe, then make sure to read my additional comments.


Choose ripe (but not overly ripe) tomatoes, make a small cross-cut on their skin, drop in boiling water for 20 seconds, then shock them in cold water to peel them easily. In the oven, together with garlic, thyme, and olive oil,  they will be transformed into delicious bits of sweet and juicy red jewels that will amaze your taste buds and  shine in many different kinds of recipes. Yes, I am in love…

click here for the full recipe and additional comments