The scent of tomato confit is a real invitation to travel. Full of sunshine and both sweet and sour, they are a symbol of Mediterranean cuisine. Very simple to prepare yourself, all you need is a few very ripe tomatoes, extra virgin olive oil, a little salt and pepper, garlic and thyme. This technique of "candied" tomatoes in the oven is easy to make and perfect for storing fresh summer tomatoes. This is the kind of condiment that can easily take a simple dish to another level!
-Naouel
Ingredients
- 2 to 2.5 lbs of tomatoes
- 1 liter of Damya Robust Olive Oil
- 6 cloves garlic
- 2 branches of fresh thyme
- Salt and pepper
- 6 black peppercorns
- Airtight, large glass jar (or 3 small jars)
Instructions
- Preheat the oven to 140°; if your oven doesn't go this low, just use the lowest setting available
- Wash and cut the tomatoes in half or quarters. Place them skin side down on an oven-safe grid; Sprinkle with Olive Oil and salt and pepper
- Bake on top of a drip pan; for 4 hours
- Remove from oven and cool; once completely cooled, put them in a large glass jar
- Cover the tomatoes completely with Olive Oil and add the whole garlic cloves, thyme and 6 peppercorns
- Close the jars and store away from light, in a cool place or at room temperature
Naouel's Favorite Ways to Enjoy Tomato Confit
- Enjoy as a simple aperitif! Eat as is or in combination with a good cream cheese or goat cheese.Incorporate into savory pies, quiches, ravioli, pizza
- Top a grilled toast or puff pastry
- Bring flavor to your sauces or add to any protein; it will do wonders on a fish fillet or roast chicken, or even a scrambled egg
- Use confit tomatoes instead of fresh tomatoes in all your dishes; Personally, I love adding it to my sandwiches and summer salads
- When your jars of confit tomatoes are empty, use the oil in which you have infused them; it will be a delicious flavored olive oil, to be used in all your cooking: salads, dressings, pasta, pizzas, etc.