Recipe Tomato confit

[medtran49]

Can be used as a topping for focaccia or pizza, mixed in with grilled vegetables, a sauce for chicken or fish, a side dish for rich entrees, part of the filling for a savory tart.

INGREDIENTS

2 pints cherry or grape tomatoes, I used multicolor grape tomatoes, washed and well drained
1 cup EVOO
3/4 tsp Kosher salt
1/2 tsp finely ground black pepper
1/2 tsp dried basil
1/4 tsp dried thyme
2 large garlic cloves, thinly sliced

DIRECTIONS

For sous vide, set temperature at 140F and timer for 1 hour, 40 minutes. Place all ingredients in a gallon plastic bag. Vacuseal the bag or use the water displacement method by slowly lowering bag into the water, then sealing when you get close to the top. Remove bag when cool and transfer to a glass container.

To cook in the oven, set temperature to 225-250F, place all ingredients in a glass or ceramic baking dish just large enough to hold tomatoes in more or less a single layer, stir to mix, cover and bake for 1.25-1.5 hours. Cool and transfer to a glass container.

With either cooking method, tomatoes should be very soft and just starting to burst.

Use or refrigerate for up to 3 weeks. Can be frozen in portioned amounts.

 

[SandwichShortOfAPicnic]

View attachment 125086
Can be used as a topping for focaccia or pizza, mixed in with grilled vegetables, a sauce for chicken or fish, a side dish for rich entrees, part of the filling for a savory tart.

INGREDIENTS

2 pints cherry or grape tomatoes, I used multicolor grape tomatoes
1 cup EVOO
1/2 tsp Kosher salt
1/4 tsp finely ground black pepper
1/2 tsp dried basil
1/4 tsp dried thyme
2 large garlic cloves, thinly sliced

DIRECTIONS

For sous vide, set temperature at 140F and timer for 1 hour, 40 minutes. Place all ingredients in a gallon plastic bag. Vacuseal the bag or use the water displacement method by slowly lowering bag into the water, then sealing when you get close to the top. Remove bag when cool and transfer to a glass container.

To cook in the oven, set temperature to 225-250F, place all ingredients in a glass or ceramic baking dish just large enough to hold tomatoes in more or less a single layer, stir to mix, cover and bake for 1.5-1.75 hours. Cool and transfer to a glass container.

With either cooking method, tomatoes should be very soft and just starting to burst.

Use or refrigerate for up to 3 weeks. Can be frozen in portioned amounts.

Nice! I’ve not seen anything like that before.

 

[TastyReuben]

Bookmarked!

 

[medtran49]

Nice! I’ve not seen anything like that before.

We've roasted tomatoes before with just a little olive oil, dried basil, S&P for a side.

Got the idea to confit because there's a local show here where 3 regular people pick their 3 favorite restaurants, they all go to each one, and then report on their experience. One of the restaurants that's about 35 minutes away from us via interstate made a dish with scallops, mussels, shrimp, confit tomatoes, a bit of marinara, white wine and nduja served over pasta. That dish is in our future. I looked at their website, Rosie's Daughter in Delray Beach, and she seems enamored of tomato confit.

A happy coincidence with the challenge.

 

[karadekoolaid]

Looks good.
How much is 2 "pints"of tomatoes? A pint for me is a liquid measure, but do you just measure the tomatoes in a pint glass?

 

[TastyReuben]

Looks good.
How much is 2 "pints"of tomatoes? A pint for me is a liquid measure, but do you just measure the tomatoes in a pint glass?

Does this help?

Wikipedia



Well, of course it doesn’t!

That’s why I’ll tell you that a dry pint of cherry tomatoes weighs around 10 ounces/300 grams…more or less.

 

[medtran49]

Looks good.
How much is 2 "pints"of tomatoes? A pint for me is a liquid measure, but do you just measure the tomatoes in a pint glass?

Pint | Imperial, US, Volume | Britannica

Pints and quarts can be liquid or solid depending on usage.

A pint of tomatoes weighs between 10 and 12 ounces.

 

[SandwichShortOfAPicnic]

We've roasted tomatoes before with just a little olive oil, dried basil, S&P for a side.

Got the idea to confit because there's a local show here where 3 regular people pick their 3 favorite restaurants, they all go to each one, and then report on their experience. One of the restaurants that's about 35 minutes away from us via interstate made a dish with scallops, mussels, shrimp, confit tomatoes, a bit of marinara, white wine and nduja served over pasta. That dish is in our future. I looked at their website, Rosie's Daughter in Delray Beach, and she seems enamored of tomato confit.

A happy coincidence with the challenge.

I’ve roasted them and dehydrated them many times but I’ve never seen them sous vide before packing in oil so that’s exciting.
What’s the difference in taste and texture?

 

[medtran49]

I’ve roasted them and dehydrated them many times but I’ve never seen them sous vide before packing in oil so that’s exciting.
What’s the difference in taste and texture?

Not a whole lot. The oven roasted ones with just a little EVOO have a bit more concentrated taste due to the amount of oil. The oil in the confit has picked up some tomato taste, as well as the garlic and herbs, so tastes pretty good by itself. It would be good tossed with pasta for a quick and simple dish, and used as the oil drizzle for focaccia instead of plain EVOO.

 

[SandwichShortOfAPicnic]

Not a whole lot. The oven roasted ones with just a little EVOO have a bit more concentrated taste due to the amount of oil. The oil in the confit has picked up some tomato taste, as well as the garlic and herbs, so tastes pretty good by itself. It would be good tossed with pasta for a quick and simple dish, and used as the oil drizzle for focaccia instead of plain EVOO.

I assume roasting would also concentrate the flavours a bit due to evaporation, rather than the sous vide trapping all the juices in.

 

[medtran49]

Think I'm going to make a nicoise salad and use these. Popped into my head in the middle of the night while trying to get back to sleep.