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Prep time
2 hours 30 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
As the summer starts to wane, it’s a perfect time to take those late-season cherry tomatoes and slowly cook them in Chosen Foods 100% Pure Avocado Oil for unctuous, umami-rich pops of flavor—which is exactly the kind of lazy Sunday cooking I love. I like to use this particular avocado oil because its smooth and neutral taste provides the perfect base, letting the tomatoes really shine. The resulting tomato confit is spooned atop creamy ricotta that’s been spread on golden-brown country white bread for a delicious toast that will leave you wanting to do it all over again the next day. —Irene Yoo
Test Kitchen Notes
This recipe is shared in partnership with Chosen Foods. —Food52
Ingredients
- For the tomato confit:
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1 pound
cherry tomatoes (about 3 cups)
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1 1/2 cups
Chosen Foods 100% Pure Avocado Oil
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3
garlic cloves, minced
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1/2 tablespoon
kosher salt
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1/2 teaspoon
freshly cracked black pepper
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5 sprigs
fresh thyme
- For the toast:
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Tomato confit and reserved confit oil
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4
slices country white bread
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1 cup
ricotta
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1/8 teaspoon
dried oregano
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1/2 teaspoon
red pepper flakes
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Juice from 1/4 lemon
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Grated parmesan, for topping
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1 pinch
kosher salt
Directions
- For the tomato confit:
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Heat oven to 250°F. Add tomatoes to a small baking dish (you can leave any stems or vines on). Add avocado oil to baking dish, which should come about halfway up the tomatoes.
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Sprinkle garlic, salt, and pepper over the tomatoes, and then nestle the thyme sprigs in between the tomatoes. Place baking dish in the oven and bake uncovered for 2 hours until tomatoes are wrinkled and softened, but not completely falling apart. Remove from oven, then set aside until ready to use.
- For the toast:
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Increase oven heat to 375°F. Prepare a sheet pan by placing a wire rack on top.
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Add 1 tablespoon confit oil to a skillet or pan over medium heat. Place a slice of bread in the pan and fry for 1 to 2 minutes on each side until golden brown. Repeat with remaining confit oil and bread.
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Place toast on the prepared sheet pan, and spread ¼ cup of ricotta on each slice of bread. Divide the confited tomatoes amongst the slices, using a fork to mash the tomatoes and release their juices. Top with grated parmesan, oregano, red pepper flakes, freshly squeezed lemon juice, and salt.
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Bake for 15 minutes until the cheese is melted. Remove from oven and top with additional grated parmesan. Serve immediately.
Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.
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