Wish you could store all those ripe roma tomatoes for another day, but the thought of canning repels you? Try roasting them. It's super easy, and so tasty. The roasted tomatoes, or "tomato confit", will keep in the fridge for at least a week, and freezes well.I used the instructions on the blog Chocolate & Zucchini, but didn't include the chili flakes or herbs. When packing the confit into jars, I layered with roasted garlic since I had it on-hand.
The confit has been incredible
in sandwiches, omlettes, pasta, or even on their own. My favourite, though, is using the confit in a caprese salad. One slice of roasted tomato, one slice of buffalo mozzarella, one fresh basil leaf, salt, pepper, a glug of olive oil... there's nothing quite like it.
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