As a child I rarely had access to ripe, flavorful tomatoes — they were a rare treat. While most of my family dismissed tomatoes as limp, pale slices rubbed with mayo, I would quietly take them, wipe them off and stack them on my sandwich. That changed the summer my mother gave me cherry tomato seeds to plant in her small backyard. We tended the plants together and watched a thriving tomato bush appear. When those tiny fruits ripened, I ate them by the handful, straight from the vine, and discovered how truly sweet and vibrant fresh tomatoes can be.
My fondness for tomatoes has only grown. I’ll put red sauce on many dishes and I wait for peak tomato season so I can enjoy them at their best. One favorite method for preserving that concentrated summer flavor is to slow-roast tomatoes with garlic and herbs in plenty of olive oil — a technique commonly called tomato confit. The version served at Gjusta in Los Angeles left a lasting impression on me. Their tomato confit, either in a sandwich or on a wood-fired pizza at Gjelina, is unforgettable.
When I learned the Gjelina cookbook included a tomato confit recipe, I adapted it to suit my taste. I kept the essence of the original but increased the basil and oregano for brightness and added a touch of rosemary to bridge the transition between summer and fall. The result is a rich, aromatic confit that captures sunny tomato flavor and can be enjoyed long after the harvest.
My favorite way to serve this confit is on Tomato Confit & Burrata Crostini. Slices of fresh baguette are grilled until lightly charred, then brushed with the olive oil from the confit. Each crostini receives a generous smear of tomato confit, a creamy dollop of burrata and a drizzle of chili-infused honey for sweet heat. A basil leaf finishes the crostini with herbal freshness. It’s a messy, delicious appetizer that highlights the tomatoes’ concentrated flavor and silky burrata.
If you visit Los Angeles, I highly recommend stopping at Gjusta or Gjelina to taste their take on tomato confit, and consider bringing home a fresh baguette to make your own crostini at home.
2. Drop in boiling water for 30-60 seconds.
3. Blanche in ice water until cool.
4. Peel the tomato skins.
Recipe
Tomato Confit & Burrata Crostini
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- Author: Baking The Goods
- Total Time: 4 hours 30 minutes
- Yield: 24
Description
Toasty grilled baguette topped with creamy burrata, deeply savory tomato confit and a drizzle of sweet-spicy chili honey.
Ingredients
CHILI FLAKE HONEY
- honey – ¼ cup
- red chili flakes – 1 teaspoon or more to taste
TOMATO CONFIT
- tomatoes (such as Roma or Early Girl) – about 3 lb
- kosher salt – 2–3 teaspoons
- garlic cloves, smashed – 10
- fresh basil leaves – ¾ cup
- fresh thyme sprigs – 10
- fresh oregano sprigs – 4
- fresh rosemary sprigs – 2
- crushed red pepper flakes – ½ teaspoon
- extra-virgin olive oil – 2 cups (plus more as needed)
CROSTINI
- fresh baked baguette – 1
- burrata – 1 (8 oz container)
- chili or regular honey – 2 tablespoons
- fresh basil sprigs – 12
Instructions
CHILI FLAKE HONEY
- Mix honey and chili flakes in a small jar. Let it sit for hours or days to develop flavor. Stored tightly sealed, it will keep like regular honey.
TOMATO CONFIT
- Preheat the oven to 250°F. Bring a large pot of water to a boil and prepare an ice-water bath in a large bowl.
- Score an X on the bottom of each tomato with a paring knife. Plunge tomatoes into the boiling water for 30–60 seconds, then transfer to the ice bath. Work in batches if needed.
- When cool, peel the skins from the tomatoes; they should come off easily.
- Cut tomatoes into halves or quarters depending on size. Gently remove seeds if desired; some seeds may remain.
- Place tomatoes in a shallow baking dish, season generously with salt, and scatter the smashed garlic, basil, thyme, oregano, rosemary and red pepper flakes over them.
- Drizzle with olive oil to coat the tomatoes and herbs, gently stirring to combine.
- Bake until the tomatoes have shriveled and browned at the edges, about 3–4 hours. Turn and stir occasionally to prevent burning.
- Remove from the oven and let cool to room temperature.
- Transfer the confit to an airtight container and refrigerate up to one month, keeping the tomatoes completely submerged in olive oil to prevent air exposure.
CROSTINI
- Heat a cast iron grill or skillet over medium-high heat, or prepare a grill.
- Slice the baguette into ½” thick rounds and brush both sides with the olive oil from the tomato confit.
- Toast until both sides are evenly grilled and lightly charred.
- Top each slice with a spoonful of tomato confit, a creamy dollop of burrata (about 1 tablespoon), a drizzle of chili honey and a basil leaf.
- Serve immediately and enjoy.
Notes
This tomato confit is adapted from the Gjelina cookbook. It concentrates summer tomatoes into a savory, herb-infused preserve that pairs beautifully with creamy cheese and grilled bread. I always keep a jar of chili flake honey on hand to finish crostini, cheeses and snacks.
- Prep Time: 30 minutes
- Cook Time: 4 hours