TOMATO CONFIT
Steps:
- Bring a large pot of water to a boil. Score tomatoes, and drop into boiling water until skin peels away from score cuts. Transfer tomatoes to a bowl sitting in ice water, and cool. Peel tomatoes.
- Cut each tomato lengthwise, and remove seeds. Place tomato halves in a colander over a large bowl. Sprinkle with salt, and toss to coat. Let stand at room temperature for 2 hours, gently tossing every 30 minutes.
- Preheat oven to 275 degrees. Place tomatoes in an ovenproof pot or ceramic dish with low sides. Pour in enough olive oil just to cover the tomatoes. Tie coriander and peppercorns in cheesecloth, and add to pot along with bay leaves, thyme and garlic. Place over medium heat, and bring to a simmer. Cover with parchment paper or a lid, and transfer to oven. Roast until tomatoes are very tender and supple, about 3 hours. Remove from oven, and let cool.
- Remove herbs and spices from pot, and discard. Carefully transfer tomatoes to a glass container. Ladle oil over top, being careful to remove only oil and not tomato liquid at bottom of pot. Add just enough oil to cover tomatoes. Seal container, and refrigerate; confit can be stored for up to 2 weeks.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 299 milligrams, Sugar 2 grams
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Ken Parrish
[email protected]I love this recipe! It's so easy to make and the tomatoes are always so delicious. I've also started making the confit oil with different herbs and spices, and it's always a hit.
deche kalama
[email protected]This is a great recipe for a special occasion. The tomatoes are so elegant and delicious, and the confit oil is perfect for drizzling over them.
Thomas Swigert
[email protected]I've never made tomato confit before, but this recipe made it easy. The instructions are clear and concise, and the results are amazing. I'll definitely be making this again.
Brandy
[email protected]This recipe is a great way to use up leftover tomatoes. I made a batch of tomato confit last week, and I've been using it all week in different dishes. It's so versatile and delicious.
GINGER GAMEING
[email protected]I'm not a huge fan of tomatoes, but this recipe changed my mind. The tomatoes are so sweet and caramelized, and the confit oil is so flavorful. I could eat this every day.
Sasi Parajuli
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The tomatoes are so delicious and flavorful, and the confit oil is amazing.
Onthor Khon
[email protected]I've made this recipe several times now, and it's always a hit. It's a great way to use up ripe tomatoes, and it's so versatile. I've used it as a pasta sauce, a pizza topping, and even as a dip for crackers.
hana hatem
[email protected]This is the best tomato confit recipe I've ever tried. The tomatoes are so concentrated in flavor, and the confit oil is perfect for drizzling over pasta or roasted vegetables.
Bayliss Billy
[email protected]I love how easy this recipe is to make. I just threw everything in a baking dish and let it roast in the oven. The tomatoes came out perfectly tender and juicy.
Christina Segarra
[email protected]This tomato confit recipe is a game-changer! The tomatoes are so sweet and flavorful, and the olive oil adds a delicious richness. I served it with grilled chicken and roasted vegetables, and it was a hit with my family.