My friend Marian was over for dinner the other night; she saw all my tomatoes and suggested I make tomato confit. Okay, so I had never had tomato confit. So she told me how to make it and that I would then want to spread it on anything and everything.
She was right! Just look at that! Yum city!
I had a lot of very ripe tomatoes, so I made it the next morning. After I tasted the first batch, I made 2 more batches! Since I did not have the time to do canning, I have frozen most of it in small batches for use in pasta dishes, to enhance sauces, or just to dip my crackers into! Brie! Oh yes, serve it with brie. Ahhh.
I do not know if I am making a perfectly correct confit, but it is delicious nonetheless.
Marian’s Tomato Confit
Extra Virgin Olive Oil
Tomatoes, halved crosswise (from the garden)
~6 garlic cloves, whole (I only had minced cloves, so I used them)
Freshly ground black pepper
Preheat the oven to 400F
Pour about 1/4 inch of oil into a square r rectangular pan. Place the tomatoes in, cut side down. Add garlic and sprinkle with salt and pepper. (The picture below is of the 3rd batch, so I had fewer tomatoes, the other two batches were crammed with tomatoes taking up every inch. You can’t see all the garlic, most of it is under the oil. And those are ripe green zebra tomatoes, not unripe tomatoes).
Cook for 1 hour.
Let cool. Peel off the skins and move the tomatoes to a bowl.
Go ahead, dip in that cracker and enjoy!
- Confi de Tomates, Roasted Tomatoes (cafedion.typepad.com)