Tomato Confit Bruschetta

If you’re like me, during the past few weeks you’ve been popping Greenflash’s amazing cherry tomatoes like candy, and are ready for something a little different. To preserve the fresh summer flavor of these tomatoes, yet add a little twist, try flash cooking them and marinating them with oil and aromatics.

Spoon the resulting mixture over sliced and toasted baguettes for an outstanding appetizer or light lunch. For a more substantial meal, toss pasta with the tomatoes and oil for a luscious sauce.

3 cups cherry tomatoes

1/3 cup extra virgin olive oil, divided

3 tablespoons red wine vinegar

2 peeled garlic cloves, smashed

2 tablespoons chopped fresh basil, thyme, or chives

1 jalapeño, seeded and thinly sliced

Kosher or sea salt and freshly ground pepper

Fresh basil leaves for garnish, optional

Cover a cast iron skillet or other heavy skillet with a thin coating of oil and place over high heat. When the skillet is very hot, add the tomatoes and leave undisturbed until blistered, shaking the pan to cook evenly. When most of the tomatoes begin to wilt (some can remain firm) and blacken in spots, turn off the heat and set aside to cool slightly.

In a large container, combine the oil, vinegar, garlic, jalapeño, and herbs. Add the tomatoes and using a small spatula or spoon, stir to combine and press down to break up some of the tomatoes. The oil should cover most of the tomatoes. Taste and season with salt, pepper and additional vinegar to taste. Cover and refrigerate for 3 or more hours, for flavors to meld.

Tip: Use a generous pinch of red pepper if you don’t have a jalapeño.