Tomato Confit Tartine with Gruyere

Makes 2 cups confit

  • 1 pound large plum tomatoes, quartered lengthwise
  • 1 teaspoon dried oregano
  • 5 garlic cloves, peeled and halved
  • 1/2 cup Bellucci Organic 100% Italian Extra Virgin Olive Oil
  • 1 teaspoon coarse sea salt
  • 2 thick slices of artisan bread
  • 2 to 3 ounces of grated gruyere cheese

1. Preheat the oven 300°F. Line a baking sheet with parchment paper. Add the tomatoes, oregano, garlic, Bellucci extra virgin olive oil and salt to the pan. Toss to combine. Roast for 45 minutes, then carefully stir the tomatoes to ensure they are roasting evenly. Continue to roast for 1 hour longer.

Remove the pan from the oven and let cool. Transfer to an airtight container then refrigerate for up to two weeks.

2. Place an oven rack at the top of the oven, then preheat the broiler. Place about 1/4 cup of the tomato confit on the bread then top with grated gruyere. Place on a baking sheet then slide under the broiler. Broil until the cheese is bubbling and golden in parts.


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