10/08/2026
🍅 Tomato season isn’t over yet, and this is why!! 🍅Cherry tomatoes slow-roasted in olive oil with garlic and herbs with a whole burrata melting into the middle?? YES PLEASE!!! Spoon it over garlicky sourdough and you’ve got fall comfort in one bite. 🍞🧄
RECIPE • TOMATO CONFIT
🍅 In the jar
• 5 cups multicolored cherry tomatoes (2 red, 1 yellow, 1 orange, 1 purple/black)
• 1 large burrata ball (8 oz), cold
• 10 garlic cloves, smashed
• 3 rosemary sprigs
• 5 thyme sprigs
• 3 bay leaves
• 1 tsp chili flakes
• 1 tsp flaky sea salt
• ½ tsp cracked pepper
🫒 The golden oil bath
• 1½ cups extra virgin olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp lemon zest
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp cumin
🍞 The toast
• 1 crusty sourdough loaf, sliced thick
• 3 tbsp olive oil
• 3 garlic cloves, halved
• Pinch of flaky sea salt
👑 The finish
• Torn basil
• Fresh thyme
• Chili flakes
• Cracked pepper
• Flaky sea salt
🔥 Method
1. Preheat oven to 300°F. Wash tomatoes and pat completely dry.
2. Layer tomatoes in a large heat-safe glass jar, leaving a space in the center.
3. Tuck in garlic, herbs, chili flakes, salt, and pepper.
4. Nestle the cold burrata in the center.
5. Whisk the oil bath ingredients until silky, then pour over everything until submerged.
6. Bake uncovered 50 minutes, until tomatoes burst and burrata melts.
7. Once the jar is out, brush sourdough with oil, rub with garlic, and toast at 425°F for 10 minutes until golden.
8. Finish the jar with basil, thyme, chili, pepper, and salt. Pour it dramatically over the toast.
💾 Save this for your next dinner party
👯 Send to someone who’d eat the whole jar
🙏🏼 Thanks Chef zouheir mokallalati
📍 Bartletts Farm • West Barnstable
