Tomato Confit
Jennifer IserlohHere's a little restaurant technique to make the rich, sweet, tangy, roasted tomatoes that many restaurants use to add a flavor and dimension to various dishes.

I like them best with pasta and although they do take time to cook, they are well worth the wait.

Making tomato confit isn't hard but it can heat up the house and seem wasteful to run the oven for hours -- so why not use an energy-saving toaster oven?

This is more of a weekend dish, so while I wait for these babies to sweeten and shrivel, I clean out my fridge, get the house ready for guests, or try out new recipes.

Serve the confit with soft, fresh tortellini or ravioli that you can find in your grocery store's refrigerated aisle, and stir in other favorite ingredients, like fresh mozzarella, basil, balsamic vinegar and grated Parmesan.


Get the Skinny Chef's Toaster-Oven Tomato Confit recipe.