Tomato Confit with Whipped Feta Yogurt


This is the richest, most delicious tomato confit. Winter tomatoes can be kind of a bummer, but when winter gives you lemons, make... tomato confit!?!

These slow roasted, melt-in-your-mouth gems are served over a whipped feta yogurt and served with warm pita bread. They take a little time but it’s worth every minute.

This confit would also be beautiful over roasted chicken, over eggs or in a simple aruglua salad topped with goat cheese. They’re so versitile.


For the Tomatoes
1 lb cherry tomatoes
2 bunches tomatoes on the vine
1/2 cup EVOO 
3 cloves garlic, peeled
6 sprigs fresh thyme
flaky salt

For the Feta Yogurt

2 cups Greek yogurt

1 cup feta, preferably sheep’s milk

Pre-heat oven to 250 F degrees.

Fill a foil-lines baking pan with whole cherry tomatoes. Add olive oil, garlic & thyme to the pan and sprinkle everything generously with flaky salt.

Cook, uncovered for 2-3 hours until tomatoes are popping and the skins are wrinkly (total time depends on the size.)

Meanwhile, add feta and yogurt to a food processor and mix until smooth and creamy.

When the tomatoes are ready, let cool for 5 minutes. For plating, make little wells in the feta yogurt for the confit to snuggle up in. Top with tomatoes and a drizzle of olive oil.

Serve with warm pita bread.