ElizabethB
Legendary Member
I did not check to see if anyone else has posted a recipe for Tomato Confit.
Tomato Confit is a great way to use an abundance of summer tomatoes - it freezes well. During the off season when tomatoes are lacking in flavor Confit intensifies that tomato flavor.
INGREDIENTS
2 Lbs. assorted grape, pear or cherry tomatoes
5 or 6 cloves garlic - smashed and peeled
10 thyme sprigs
4 large Basil leaves torn into 3 pieces each - or use small leaves
1 cup Olive Oil - you do not need to use your expensive EVOO. The oil will be infused with all of the lovely flavors
1 Tsp. Sea Salt
1 Tsp fresh ground pepper
METHOD
. Heat oven to 275
. Arrange tomatoes in a single layer in a baking dish
. Add the Olive oil, garlic, salt and pepper. Toss well
. Tuck the Thyme sprigs and the Basil between the tomatoes
. Cook for two hours until hours until tomatoes re wilted but not all have burst
. Cool to room temperature
. Remove the thyme stems - the leaves will have fallen off
. Remove the basil leaves - they have done their job
Refrigerate up to two weeks or freeze up to two months.
Serve with grilled fish or chicken. Add to canned tomatoes for a flavor boost. Toss with a salad. The oil is great for dipping warm, crusty bread. Top your favorite crostini.
Photo will follow shortly.
Tomato Confit is a great way to use an abundance of summer tomatoes - it freezes well. During the off season when tomatoes are lacking in flavor Confit intensifies that tomato flavor.
INGREDIENTS
2 Lbs. assorted grape, pear or cherry tomatoes
5 or 6 cloves garlic - smashed and peeled
10 thyme sprigs
4 large Basil leaves torn into 3 pieces each - or use small leaves
1 cup Olive Oil - you do not need to use your expensive EVOO. The oil will be infused with all of the lovely flavors
1 Tsp. Sea Salt
1 Tsp fresh ground pepper
METHOD
. Heat oven to 275
. Arrange tomatoes in a single layer in a baking dish
. Add the Olive oil, garlic, salt and pepper. Toss well
. Tuck the Thyme sprigs and the Basil between the tomatoes
. Cook for two hours until hours until tomatoes re wilted but not all have burst
. Cool to room temperature
. Remove the thyme stems - the leaves will have fallen off
. Remove the basil leaves - they have done their job
Refrigerate up to two weeks or freeze up to two months.
Serve with grilled fish or chicken. Add to canned tomatoes for a flavor boost. Toss with a salad. The oil is great for dipping warm, crusty bread. Top your favorite crostini.
Photo will follow shortly.
