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Tomato Confit Panzanella Salad

Have you ever eaten a tomato at its perfection?

When tomatoes are slow roasted (confit), it highlights their bright, juicy flavors - fresh from your garden. Add some salt, garlic & vinegar? Now that's what I'm talking about. That's Tomato Confit. A Panzanella Salad traditionally includes tomato, cucumber, peppers, and red onion. In this recipe, we're sticking to tomatoes, garlic, and adding in some mozzarella.

Mozzarella, because… why not? Tomatoes can really stand on their own. This recipe brings out their natural, savory fruitiness. The tomato flavor will be like nothing you've ever had before - I promise.


Make the confit a day in advance to cut down on your prep time.

Servings: 8-10 Time: 75 minutes


Ingredients:

  • 2 1/2 cups (or 1 pint) of cherry tomatoes, halved

  • 2 tablespoons olive oil

  • 1 teaspoon fresh thyme, chopped OR 1/2 teaspoon dried thyme

  • 3 garlic cloves, minced

  • 2 1/2 teaspoons white wine vinegar

  • 1/2 teaspoon sugar

  • 1 crusty (stale) baguette

  • 1 cup perle (small) mozzarella balls (marinated in oil or in water)

Directions:


Preheat the oven to 375*F.


Toss the tomatoes, olive oil, thyme, salt, and pepper in an oven-safe baking dish to make the confit. Tomatoes should lay flat in the dish. Roast tomatoes for 20 minutes. Remove the dish from the oven. Mix in the garlic. Return to the oven for 15 minutes.


Cool tomato confit for 20 minutes. Mix in white wine vinegar and sugar. (If making ahead, cover & put in the fridge up to 1 day in advance.)


If your baguette is stale, warm it in the microwave for 15 seconds to make it cut-able. If your baguette is fresh, toast it in the oven on 325* for 8-10 minutes, or until crusty. Cut or rip your baguette into bite-sized cubes. Set to the side.


Slice or tear mozzarella balls in a mix of halves and quarters. Toss mozzarella, diced baguette, and tomato confit together. Add additional salt, pepper, and white wine vinegar to taste. Cover & let marinate for at least 30 minutes before serving.

Recipe adapted from: Turnip the Oven.


Directions:

  1. Preheat the oven to 375*F.

  2. Toss the tomatoes, olive oil, thyme, salt, and pepper in an oven-safe baking dish to make the confit. Tomatoes should lay flat in the dish.

  3. Roast tomatoes for 20 minutes.

  4. Remove the dish from the oven. Mix in the garlic. Return to the oven for 15 minutes.

  5. Cool tomato confit for 20 minutes. Mix in white wine vinegar and sugar. (If making ahead, cover & put in the fridge up to 1 day in advance.)

  6. If your baguette is stale, warm it in the microwave for 15 seconds to make it cut-able. If your baguette is fresh, toast it in the oven on 325* for 8-10 minutes, or until crusty.

  7. Cut or rip your baguette into bite-sized cubes. Set to the side.

  8. Slice or tear mozzarella balls in a mix of halves and quarters.

  9. Toss mozzarella, diced baguette, and tomato confit together. Add additional salt, pepper, and white wine vinegar to taste. Cover & let marinate for at least 30 minutes before serving.

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Chelsea Boccardo Smith

Chelsea is the creator and founder of At Chelsea's. She enjoys sharing home entertaining tips, recipes, and menu ideas. Find time saving checklists & party planning guides on her Etsy shop. When she's not writing about her most recent party, she's out trying a new restaurant or taking her dog, Amber, for a long walk.
Learn more about Chelsea.

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