Preserved Tomatoes recipe (Confit of tomatoes)
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Preserved Tomatoes recipe (Confit of tomatoes)
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Adapted from The Sweet Life in Paris
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Ingredients
- extra-virgin olive oil
- fresh tomatoes
- fresh herbs
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Instructions
- Buy some tomatoes, just about any variety will do. 2 pounds (1 kg) is a nice amount.
- Wash and dry them, remove the stem ends, then slice them in half. Pour enough decent-quality olive oil in a baking dish so that it just covers the bottom of the dish, somewhere between 1/4 cup (60 ml) and 1/3 cup (80 ml) should do.
- Sprinkle in coarse salt and freshly ground black pepper, add a few branches of fresh thyme and/or a few sprigs of rosemary. Then line the bottom of the baking dish with the tomatoes, sliced-side down.
- Peel and slice 3 or 4 garlic cloves, slice them in half lengthwise and tuck them in the gaps between the tomatoes. Sprinkle the tomatoes with a bit more salt and a small sprinkling of sugar (less than 1/2 teaspoon) and add a few bay leaves, if you'd like.
- Bake the tomatoes in a 350 F (180 C) oven until they are soft and cooked throughout (a paring knife should pierce them easily), which should take at least 45 minutes.
- Once they're soft, remove them from the oven and let stand until room temperature. You can scrape the tomatoes and juices and herbs into a container and refrigerate them for up to 4 to 5 days or use them right away. They will actually improve as they sit.
Notes
- The tomatoes are excellent, slightly chopped, tossed with warm pasta, or serve them warm over hot garlic toasts, showered with lots of fresh herbs.
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