Entertaining Seasonal Summer Entertaining Summer Recipes Simple Tomato Confit Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 19, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jen Causey Use these aromatic slow-cooked tomatoes for topping a pizza, tossing with pasta, or layering in a sandwich. Ingredients Small tomatoes A few peeled garlic cloves Thyme sprigs Extra-virgin olive oil Directions Simmer tomatoes, garlic, and thyme in oil until skins split but tomatoes are still intact, 8 to 10 minutes. Strain, reserve oil, and discard garlic and thyme. Let tomatoes cool completely, then peel. Transfer to a lidded jar; fill with reserved oil. Cover and store in refrigerator up to 1 week or in freezer up to 6 months (thaw in refrigerator before using). Rate it Print