Tomato Confit


 

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)

Salt

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!

 

Categories: Kosher, Recipe, Tomatoes | Tags: , | 6 Comments

Post navigation

6 thoughts on “Tomato Confit

  1. Pingback: Fresh Lima Beans with Roasted Tomatoes and Artichokes « Andrea's Garden Cooking

  2. Pingback: Food Challenge – Jerusalem Artichokes, Broccoli & Roasted Tomato Linguine « Andrea's Garden Cooking

  3. Pingback: Happy Earth Day, Pulled Tendon and Spinach Seedling Pasta Sauce | Andrea's Garden Cooking

  4. Pingback: Pasta with Fresh Cranberry Bean/Tomato Confit Sauce | Andrea's Garden Cooking

  5. Pingback: Yotam Ottolenghi’s Fried Tomatoes with Garlic | Andrea's Garden Cooking

  6. Pingback: Pasta with Roasted Tomatoes (or Tomato Confit), Cannellini, Garlic and Spinach | Andrea's Garden Cooking

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: