As a child, tomatoes were rare in my home—most people in my family dismissed them. When discarded, pale, mayo-coated slices from my parents’ sandwiches became my little treasures. I would quietly collect those limp slices, wipe them off, and pile them onto my own bread because fresh, juicy tomatoes felt like a rare treat.
Everything changed the summer my mother gave me cherry tomato seeds to plant in her tiny backyard. We tended the plants and watched them grow into a thriving, leggy bush. Harvest day felt like a trip to a candy store: I picked and ate them straight from the vine, amazed by how sweet and vibrant they were. That experience ignited a lifelong appreciation for ripe tomatoes.
Now I wait for tomato season and savor them at their peak. One of my favorite ways to capture that concentrated summer flavor is to slowly roast tomatoes with garlic and herbs in olive oil—tomato confit. The technique preserves their bright, sunny taste and makes those summer notes available year-round. A beloved version served at Gjusta in Los Angeles inspired me; their confit appears on sandwiches and wood-fired pizzas and leaves a lasting impression.
After finding the Tomato Confit recipe in the Gjelina cookbook, I adapted it to suit my preferences. I keep plenty of fresh basil and oregano for brightness and add a touch of rosemary to give the confit a warm, piney bridge between summer and autumn. The result is rich, herb-forward tomatoes preserved in fragrant olive oil.
My favorite serving is Tomato Confit & Burrata Crostini. Thick slices of baguette are grilled until they have a touch of char, brushed with the savory oil from the confit, then topped with a creamy spoonful of burrata and a generous scoop of tomato confit. A final drizzle of chili-infused honey adds a sweet, spicy finish that cuts through the richness.
If you get a chance to visit Los Angeles, I recommend stopping at Gjusta or Gjelina for inspiration—and bring home a fresh baguette. With a jar of confit in the fridge and a tub of burrata on hand, you can reproduce one of my favorite summer-to-winter snacks 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
- 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. Bright herbs and slow-roasted tomatoes create a rich, preserved summer flavor perfect for crostini.
Ingredients
CHILI FLAKE HONEY
- Honey – 1/4 cup
- Red chili flakes – 1 teaspoon or more to taste
TOMATO CONFIT
- Tomatoes (such as Roma or Early Girl) – 3 lb
- Kosher salt – 2–3 teaspoons
- Garlic cloves, smashed – 10
- Fresh basil leaves – 3/4 cup
- Fresh thyme sprigs – 10
- Fresh oregano sprigs – 4
- Fresh rosemary sprigs – 2
- Crushed red pepper flakes – 1/2 teaspoon
- Extra-virgin olive oil – 2 cups (plus more as needed to cover)
CROSTINI
- Fresh baked baguette – 1
- Burrata – 1 (8 oz container)
- Chili or regular honey – 2 tablespoons
- Fresh basil sprigs – about 12
Instructions
CHILI FLAKE HONEY
- Combine honey and red chili flakes in a small jar. Let the mixture sit for several hours or longer so the flavors meld. Stored tightly sealed, it keeps like regular honey.
TOMATO CONFIT
- Preheat the oven to 250°F (120°C). Bring a large pot of water to a boil and prepare an ice-water bath in a large bowl.
- Score a small X on the bottom of each tomato with a paring knife. Blanch tomatoes in boiling water for 30–60 seconds, then transfer immediately to the ice bath. Work in batches if needed.
- When cooled, peel the skins from the tomatoes. Cut tomatoes into halves or quarters depending on size and gently remove most seeds, keeping the flesh.
- Place the prepared tomatoes in a shallow baking dish. Season generously with kosher salt and scatter the smashed garlic, basil, thyme, oregano, rosemary, and red pepper flakes over them.
- Drizzle the olive oil over the tomatoes and herbs, stirring gently to coat everything evenly.
- Bake for 3–4 hours, until the tomatoes collapse and brown lightly at the edges. Stir and turn the tomatoes occasionally to prevent sticking or burning.
- Remove from the oven and cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to one month as long as the tomatoes remain fully submerged in olive oil.
CROSTINI
- Heat a cast-iron grill pan, skillet, or prepare a grill over medium-high heat.
- Slice the baguette into 1/2-inch slices and brush both sides lightly with the olive oil used for the tomato confit.
- Grill or toast the slices until both sides are evenly charred and crisp.
- Top each slice with a spoonful of burrata, a tablespoon of tomato confit, a drizzle of chili honey (or regular honey), and a fresh basil leaf.
- Serve immediately and enjoy while warm and juicy.
Notes
This tomato confit is adapted from the Gjelina cookbook. The book is a great resource if you want more recipes like this. Keep a jar of chili flake honey on hand—it pairs beautifully with cheeses, crackers, and roasted vegetables as well as these crostini.
- Prep Time: 30 minutes
- Cook Time: 4 hours