Baked Feta and Tomato Confit
Here’s the inside scoop on my all-time favorite meal: it would include tomatoes. There’s a story my mom likes to tell about a family trip to Canada when I was a toddler (which I remember nothing of). As she was making dinner, I ate every single cherry tomato out of the salad before it had a chance to hit the table. I LOVE summer tomatoes, and can remember picking them fresh from my grandparent’s garden, sprinkling them with salt and eating out of hand. Sliced for a summer sandwich of aged cheddar, mayo and tomatoes and I’m in heaven.
Ingredients Make a Difference
The genius of tomato confit, though, is that it enhances the sweetness and flavor in any tomato, even if it’s slightly sub-par. Tomatoes at their prime make it even better. Add a wedge of salty, briny sheep’s milk feta and you’re in for a real treat.
I spent a semester of college studying in Athens, Greece, and brushing up on a language I’ve not used since. Efcharisto, mom and dad! The thing I loved most about living in Athens were the neighborhood farmer’s markets where we would choose between endless barrels of feta and olives. There’s nothing better! Look for good quality sheep’s milk feta that’s stored in brine. And speaking of ingredients, quality makes a big difference. If possible, use cold pressed and unfiltered extra-virgin olive oil and fresh herbs. I like to rub the herbs between my hands before adding to the dish to release their oils and aroma. Fresh basil on a warm bed of tomato confit and feta is what summer is all about. If you can’t take a vacation this summer, just make this instead.
What is tomato confit?
Tomatoes baked in a generous amount of extra-virgin olive oil, usually at a low heat to preserve their texture and intensify their sweetness.
Can you freeze tomato confit?
Sure! After it cools, transfer it to a container with a tight fitting lid and freeze. Be sure to freeze it without the feta. When you’re ready to warm it up and serve, just defrost and warm in a 350 degree oven with the feta.
Does feta melt?
The feta doesn’t melt exactly, but it gets super soft, silky and rich and tastes amazing! You’re really just warming it enough to intensify its flavor.
Looking for more appetizer recipes?
- Healthy Texas Caviar
- White Bean Dip with Rosemary Olive Oil
- Three Bean Salad
- Roasted Shishito Peppers with Everything Bagel Spice
- Burrata and Stone Fruit Crostini
- Tomato Confit and Goat Cheese
Live Stream Cooking Classes
We made this baked feta and tomato confit in last week’s live stream cooking class. We also made cauliflower hummus, healthy 7-layer dip and my new favorite summer cocktail, the sbagliato! Be sure to sign up for one of my upcoming classes, we’ll make Easy Berry Desserts on July 1 (perfect for the 4th of July) and Summer Beach House Salads, Crudités and Snack Boards on July 8.
Join the Waitlist for my NEW Membership Group!
Behind the scenes, in the midst of this intensely challenging time, I’ve been developing a brand new online cooking school for you all. Once Covid hit and we were sheltering at home, I realized my business was going to die a slow death if I couldn’t teach online. The new online cooking school launches this September and I want you to be a part of it! Join the waitlist to find out more when we open the doors in September. I’m building out core content, knife skills videos, kitchen equipment checklists and tons of recipe videos as we speak. It’s going to be AMAZING! I can’t wait to unveil it to you all and go on this journey with you!
Baked Feta and Tomato Confit
- 2 cups small organic cherry or sweet 100 tomatoes
- 4 garlic cloves
- 1/2 cup extra-virgin olive oil
- 4 stems of fresh thyme
- 4 stems of fresh oregano
- 1 teaspoon kosher salt
- 4-6 ounces sheep’s milk feta (preferably from a block stored in brine)
- 2 tablespoons pitted kalamata olives (optional)
- 6-8 basil leaves, cut in a chiffonade
- Preheat oven to 350 degrees.
- In a ceramic baking pan, add the tomatoes, garlic, extra-virgin olive oil, herbs and salt. Bake for 30 minutes. Remove the tomatoes from the oven and wedge in the feta, and olives if using, in the middle of the tomatoes. Bake for an additional 20-25 minutes until tomatoes are golden and bubbly.
- Remove from oven, top with thinly sliced basil and serve immediately with baguette slices, pita chips or crackers.