Slow Roasted Tomato Confit
(from lynniebell’s recipe box)
Makes 24.
This recipe uses slow-cooking techniques to intensify the tomatoes’ flavor. It is a wonderful technique to remember in the heat of the summer during tomato season. Fold the confit into scrambled eggs, toss it with salad greens or pasta, or place some on top of crisp grilled bread with chopped herbs for a tasty appetizer
Categories: Appetizers
Ingredients
- 12 Roma or plum tomatoes, cored
- 1/2 cup extra-virgin olive oil
- 2 cloves of garlic, thinly sliced
- 2 springs of thyme
- Coarse sea salt and freshly ground black pepper
Directions
-
Preheat the oven to 200 degrees. Prepare an ice water bath by filling a large bowl with ice adn water. Line a rimmed baking sheet with a silicone baking sheet.
-
Bring a large pot of water to a boil over high heat. Score an X in the blossom ends of the tomatoes. Drop the tomatoes into the boiling water and blanch for 30 seconds. Transfer immediately to the ice-water bath. When the tomatoes are cool enough to handle, peel off the skin using a paring knife. Halve the tomatoes lengthwise, stem to blossom ends, and use your fingers to remove seeds.
-
In a bowl, combine the seeded tomato halves, oil, garlic and thyme; season with salt and pepper.
-
Place the tomatoes in a single layer on the prepared baking sheet. Bake, rotating once, until soft but not caramelized, about 4 hours. to store, refrigerate, covered with oil, in an airtight container for up to 1 1/2 weeks.